Best 4 Fried Beer Battered Mussels With Two Sauces Recipes

BEER BATTERED FRIED VEGETABLES

Steps:

• In a medium bowl, mix together 1 1/2 cup flour and beer with a wooden spoon; let stand for at least 3 hours at room temperature.
• Mix eggs and milk in a small bowl. In a separate bowl mix together 1/2 cup flour and salt and pepper.
• Heat oil to 375 degrees F (190 degrees C).
• Dip each vegetable in the egg and milk mixture. Next dip the vegetable into the flour and seasoning mixture, finally dip the vegetable in the beer and flour mixture. Place the vegetables into the oil and fry until golden brown,

FRIED BEER-BATTERED MUSSELS WITH TWO SAUCES

Steps:

• Make sauces:
• Put 1/2 cup mayonnaise into each of 2 small serving bowls and whisk mustard into 1 bowl. Whisk cilantro, lime juice, and curry powder into other bowl. Season dipping sauces with salt and pepper and keep chilled, covered.
• Make batter and fry mussels:
• Whisk beer into flour in a bowl until combined well.
• Heat oil in a 4-quart heavy saucepan over moderate heat until thermometer registers 375°F.
• While oil is heating, pat mussels dry between layers of paper towels, pressing lightly.
• Dredge 10 mussels in batter, letting excess drip off, and fry in oil, stirring, until golden brown, 1 to 2 minutes. Transfer mussels as fried with a slotted spoon to paper towels to drain, then season with salt. Fry remaining mussels in batches in same manner, returning oil to 375°F between batches.
• Serve mussels immediately, with dipping sauces.

BATTER-FRIED MUSSELS WITH GARLIC SAUCE

Steps:

• Wash the mussels, scrubbing their shells and pulling off the little"beard" with a sharp paring knife.
• Place the mussels in a large wide pot with about two inches of water.
• Cover and steam until the mussels open, about six or seven minutes.
• Remove and drain, discarding any mussels that haven't opened.
• Remove the mussels from their shells and place in a colander.
• Season lightly with salt and toss with about one and a half cups of flour, until all the mussels are coated.
• Tap the colander to rid it of excess flour.
• Fill a large skillet with about one and a half inches of oil and heat until almost smoking.
• Add the mussels, in batches i f necessary and fry until crisp and golden.
• Serve warm Either in a mortar or pestle or in the bowl of a food processor, pulverize the garlic and salt to a paste.
• Add the walnuts and pound or pulverize until the mixture is mealy.
• Dampen the bread under the tap and squeeze dry.
• Add to the bowl and continue pulverizing all together.
• Drizzle in the olive oil and vinegar, alternating between each, and pound all together until the skordalia is creamy.
• If it is too thick, add a little water.
• Serve as a dip, or as an accompaniment to fresh or fried vegetables and various fish.

BEER BATTER FRIED CHICKEN

Steps:

• in a pot large enough for the chicken.
• place chicken and add water, just above chicken level.
• bring water to a boil.
• boil chicken for 20 to 25 minutes.
• remove chicken from water, drain and pat dry.
• Sauce:.
• mix sour cream and green onions.
• chill in fridge.
• Batter:.
• in bowl mix flour, chili powder, baking powder, granulated garlic, salt, cumin, pepper.
• add beer a little at a time, mixing well
• in another bowl beat egg white until stiff.
• mix egg white into batter mixture, mix again.
• dip chicken into batter.
• deep fry chicken until golden brown.
• remove from oil and let drain.
• keep chicken warm while you finish frying the rest of the chicken.
• serve chicken with sauce.