Beer Battered Hot Dog Nuggets Recipes

BEER BATTERED HOT DOG NUGGETS

Steps:

• In a bowl, mix the flour, egg yolks, salt, oil, and beer.
• Whisk until smooth.
• Let rest as long as possible - even overnight in the fridge.
• When ready to assembly the hot dogs, whisk the egg whites to stiff medium peaks in a bowl.
• Carefully fold the egg whites into the beer batter.
• Split each hot dog in half but DO NOT cut all the way through.
• Spread mustard in the cut and then stuff with cheese.
• Do not overstuff, but make sure there is an ample amount of cheese in each hot dog.
• Cut each hot dog into four chunks, and roll each piece in flour - then dip in the beer batter.
• Deep fry the chunks in oil that has reached 350 degrees.
• Cook until golden brown, approximately 3-5 minutes.
• Serve with extra mustard, ketchup, and relish.

SWEET BEER-SIMMERED HOT DOG BITES

Steps:

• Put all ingredients in a large saucepan and gently mix. Cover and put on low heat. Simmer slowly for about 45 minutes or until hot dog pieces are plumped up and sauce has slightly thickened. This can also be done in a slow cooker.
• Serve in a chafing dish or other dish that can be kept warm, with toothpicks close by.

CRISPY BEER BATTER FISH & CHIPS

Steps:

• Whisk self-rising flour, rice flour, and baking powder together in a bowl. Freeze until ready to use.
• Pat fish as dry as possible. Cut pieces lengthwise to get eight 1-inch thick strips. Place rice flour on a plate and season with salt. Dust fish lightly with the mixture and shake off excess. Cover a plate with crinkled foil to make a quick drying rack; place fish on top.
• Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
• Pour beer into the flour mixture and whisk, adding more as needed, until batter is the consistency of thick pancake batter. Dip fish pieces into the batter to coat; lift out and let excess drip off.
• Fry fish in batches until golden brown, dunking occasionally if needed, 3 to 4 minutes. Drain on paper towels. Serve immediately.

HOT DOGS COOKED IN BEER

Steps:

• Boil hot dogs for 5 minutes in beer till heated through and plump.
• Place in buns and top as you wish.

BEST BEER BATTER

Steps:

• In a medium bowl, whisk eggs until smooth, then whisk in beer. Add 1 1/2 cups flour and 1 1/2 teaspoons salt and whisk until combined. Place 1 cup flour in a shallow bowl. Place a wire rack on top of a rimmed baking sheet; set near stove.
• In a wide 6-quart pot fitted with a deep-fat or candy thermometer, heat oil to 375 degrees over medium. (The oil should bubble rapidly when a pinch of flour is added.) Working in small batches, lightly coat food in flour, then dip in batter, gently shaking off excess. Fry, turning halfway through, until browned and crisp, about 5 minutes per batch (adjust heat to maintain 375 degrees). With a slotted spoon, transfer food to rack to drain and discard any browned bits of batter. Season immediately with salt. Keep warm in a 200-degree oven.

BEER BATTER

Steps:

• In a small mixing bowl add flour, egg, garlic powder, and black pepper. Stir in 1 cup beer (you can add more than one cup to obtain your desired texture).