Beer Battered Jalapeño Bites Recipes

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Heat about 4 inches of oil in a deep, heavy-bottomed pot over direct heat until it reaches 360 degrees F.
• For the beer-battered fluke: Whisk together 3 cups of the instant flour with the cornstarch, seafood seasoning, baking powder, salt and baking soda in a large bowl. Whisk together the eggs and beer in a separate large bowl. Whisk the wet ingredients into the dry ingredients until there are no lumps. Let the batter rest for 5 minutes so the flour can bloom.
• Meanwhile, make the tartar sauce: Whisk together the mayonnaise, mustard, garlic, jalapeno, lime zest and juice in a medium bowl. Season with salt and pepper. You can add a splash of the jalapeno pickling liquid if desired for extra flavor.
• Dry the fish fillets with paper towels and season with salt and pepper on both sides. Working in batches, dredge each piece of fish in the batter. Using a fork, lift each fish fillet out of the batter, let the extra batter drip down and then carefully drop the battered fish into the oil. Do not overcrowd the pot. Fry until the batter is golden brown and crisp and the fish is cooked through, about 5 minutes. Remove to a paper towel-lined plate and season with sea salt.
• Season the remaining 1/2 cup of instant flour with salt and pepper. Dredge the lemon slices and parsley in the seasoned flour, then fry until crisp, about 2 minutes. Remove to the paper towel-lined plate. Add the fried fish, lemons and parsley to a platter and serve immediately with the jalapeno tartar sauce for dipping.
• (Alternatively, you can fry the fish, lemons and parsley in 360 degrees F oil over medium-high heat on a stovetop.)

Steps:

• In medium bowl, mix flour, baking powder, table salt and beer with whisk until smooth.
• In 5-quart Dutch oven or heavy saucepan, heat 2 to 3 inches oil to 350°F. Working in small batches, dip jalapeño slices in batter. Fry in hot oil about 2 minutes or until golden brown. Drain on paper towels; sprinkle with sea salt.
• Serve fried jalapeño bites warm with ranch dressing.

Steps:

• In a large bowl, combine the bread crumbs, cheddar cheese, eggs, ½ teaspoon of salt, and ½ teaspoon of pepper, and mix well.
• Grease a 24-cup mini muffin tin with nonstick spray and fill each cup with a heaping tablespoon of the bread crumb mixture. Press into the pan firmly to form wells. Set aside.
• In another large bowl, combine the cream cheese, bacon, diced jalapeños, the remaining ½ teaspoon of salt, and remaining ½ teaspoon of pepper.
• Preheat oven to 375°F (190°C).
• Fill the bread crumb wells with a 2 tablespoons of the cream cheese mixture. Top each cup with a bit of shredded cheddar and a jalapeño slice.
• Bake for 10 minutes, or until the cups are golden brown.
• Enjoy!

Steps:

• Mix flour, salt, pepper, red chili powder, garlic powder, eggs, and beer together in a bowl.
• In a deep fryer, or large pot heat oil to 365 degrees F (180 degrees C).
• Dip the sliced jalapenos in the batter. Place battered jalapenos in deep fryer. The jalapenos are fully cooked when they float to the surface of the oil. They should be golden brown and crispy. Enjoy!

Steps:

• Preheat the oven to 350 degrees F.
• Mix the cream cheese, Parmesan, jalapenos and egg to form a paste. Shape into balls using about 1/2 tablespoon of paste for each. Roll the balls in the breadcrumbs. Place on an un-greased baking sheet and bake for 10 to 15 minutes, until golden brown. Serve warm.