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This recipe contains alcohol. Use of alcohol is the responsibility of the user, should be used in moderation and in accordance with local laws of country, state or region. Dark Ale
Please fave and comment on the original submission here: http://www.furaffinity.net/view/6195411
Ingenious and interesting, great for an afternoon snack or evening delight from the kitchens of
loboloc0
Quick bite at work today before I left. Made it as a snack for my co-workers. So delicious, it reduces men to tears.
*Set fryer or pot of canola/soybean oil (with thermometer) @ 350f
*completely cover pickle in batter
*SLOWLY immerse pickle into hot oil (as to allow the batter to puff and float. Otherwise it'll sink and imprint your food with the fryer basket's crisscross shape. You can use chopsticks or a fork if you don't feel comfortable using fingers.)
*allow to cook until a rich golden and a solid shell has formed. Maybe 2-4 mins.
*remove from oil, toss in bowl with a little salt.
*eat with remoulade dip.
*roll eyes into back of head
BEER BATTER (not exactly a recipe, but guidelines)
2c IPA (or other dark ale)
1c Soda water
1t baking soda
1T baking powder
*roughly* 2c flour
*roughly* 1c corn starch
(add flour/starch if too thin)
(add *very* little water if too thick)
Mix together with a spoon until smooth. (using a fork or wisk will rapidly rupture the air pockets that produce the airy and fluffy properties). WHEN finished the batter should stick to the back of a metal spoon with almost no metal exposed.
notes:
-when making beer batter, flour contributes to the tackyness (its ability to stick to the product) and body. The Corn Starch is responsible for texture and the smoothness of the shell formed when frying.
- when properly mixed together, the beer batter should be smooth like a melted shake at a large chain fast food restaurant.
====
PICKLES:
wont disclose what we use at the restaurant to make them, but plain (non dill) would probably be best. If you make your own, use plenty of ginger and garlic.
REMOULADE:
1c Mayo
2T catsup (meow! :3 )
2t minced garlic
1T capers
1T red bells, roasted
1t tabasco
salt and pepper to taste
====
sub the pickles with bacon for an awesome treat :3
(bowl is slightly sauced up one side cause the chefs couldnt resist. Had to bat 4 people off so i could take this snapshot.)
Please fave and comment on the original submission here: http://www.furaffinity.net/view/6195411
Allergy warning – recipe contains shellfish, nut, soy, dairy, egg products
Please fave and comment on the original submission here: http://www.furaffinity.net/view/6195411
Ingenious and interesting, great for an afternoon snack or evening delight from the kitchens of
loboloc0******************************Quick bite at work today before I left. Made it as a snack for my co-workers. So delicious, it reduces men to tears.
*Set fryer or pot of canola/soybean oil (with thermometer) @ 350f
*completely cover pickle in batter
*SLOWLY immerse pickle into hot oil (as to allow the batter to puff and float. Otherwise it'll sink and imprint your food with the fryer basket's crisscross shape. You can use chopsticks or a fork if you don't feel comfortable using fingers.)
*allow to cook until a rich golden and a solid shell has formed. Maybe 2-4 mins.
*remove from oil, toss in bowl with a little salt.
*eat with remoulade dip.
*roll eyes into back of head
BEER BATTER (not exactly a recipe, but guidelines)
2c IPA (or other dark ale)
1c Soda water
1t baking soda
1T baking powder
*roughly* 2c flour
*roughly* 1c corn starch
(add flour/starch if too thin)
(add *very* little water if too thick)
Mix together with a spoon until smooth. (using a fork or wisk will rapidly rupture the air pockets that produce the airy and fluffy properties). WHEN finished the batter should stick to the back of a metal spoon with almost no metal exposed.
notes:
-when making beer batter, flour contributes to the tackyness (its ability to stick to the product) and body. The Corn Starch is responsible for texture and the smoothness of the shell formed when frying.
- when properly mixed together, the beer batter should be smooth like a melted shake at a large chain fast food restaurant.
====
PICKLES:
wont disclose what we use at the restaurant to make them, but plain (non dill) would probably be best. If you make your own, use plenty of ginger and garlic.
REMOULADE:
1c Mayo
2T catsup (meow! :3 )
2t minced garlic
1T capers
1T red bells, roasted
1t tabasco
salt and pepper to taste
====
sub the pickles with bacon for an awesome treat :3
(bowl is slightly sauced up one side cause the chefs couldnt resist. Had to bat 4 people off so i could take this snapshot.)
******************************Please fave and comment on the original submission here: http://www.furaffinity.net/view/6195411
Allergy warning – recipe contains shellfish, nut, soy, dairy, egg products
Category Photography / Tutorials
Species Unspecified / Any
Size 1280 x 960px
File Size 190.2 kB
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