Long John Silver's Batter

Ingredients

8 cups vegetable oil (for frying)
2 cups all-purpose flour
1/4 cup cornstarch
2 teaspoons sugar
2 teaspoons salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon onion salt
1/2 teaspoon paprika
1/4 teaspoon ground black pepper
16 ounces club soda
2 pounds cod or white fish, cut into 3-ounce pieces

 

Instructions

 

FIRST STEP:

Heat the oil in a skillet

Begin by combining the dry ingredients, salt, baking powder, flour, cornstarch and baking soda.

 

SECOND STEP:

Gently stir in the club soda. You do not want to over stir because the bubbles will pop and dissipate.

 

THIRD STEP:

Fry the fish as soon as you have coated it with batter.

 

Enjoy!

 

NOTE: Any leftover batter can be used to make onion rings, battered fries or other battered foods.

Source: Arch Shapper 

 

Fried Fingers

 

Hobbit Fried Fingers, Dwarven Mustard for dipping and Fried Worms to the side.

*Note: If you can't get Worms or Caterpillars then French Fried Potatoes works well.

2 cups Panko or Plain Breadcrumbs

2 cups Plain Potato Chips, crushed fine

2 teas. Mustard Powder

2 teas. Garlic Powder

Cayenne Pepper, pinch, optional

Salt/Black Pepper, to taste

1/2 cup AP Flour

2 Eggs

8 to 10 Halfling Fingers OR 4 Chicken Breasts, boneless and cut into 1-inch wide strips like "fingers".

3 Bowls

 2 separate methods for cooking the "fingers" - your choice

*Oven: Olive Oil Cooking Spray, Baking Sheet and Cooling Rack 

OR

*Deep Fryer

In the 1st bowl: Add the flour and spread out.

In the 2nd bowl: Eggs beaten with a pinch of salt and black pepper.

In the 3rd bowl: Panko/breadcrumbs, crushed potato chips, mustard powder, garlic powder, cayenne pepper and a pinch of salt and black pepper. Mix well.

Pat dry the "finger" strips with paper towels. Dip 2 or 3 of the "fingers" into the flour, then dip them in the eggs, then finally dredging them with the panko mixture. *Make sure each "finger" is coated well in each of the 3 dredges. Lay the fingers on a flat pan while continuing dredging all the "fingers". 

Oven Method:

Preheat oven to 325 F. Oven rack in the middle of the oven.

Line a baking sheet with foil then top with a wire cooling rack. Place all the dredged "fingers" on the rack - making sure they don't touch. Spray them with the cooking oil spray. Bake for 10 to 12 minutes - checking them often and turning half way though the baking time. The coating on the "fingers" should be golden brown. Remove from oven and cool for about 4 minutes. Serve warm.

OR

Preheat vegetable oil in a deep fryer to 350 F. Carefully fry the "fingers" in small batches until golden brown and no longer pink in the center. Drain cooked "fingers" on paper towels. Let rest for 3 to 4 minutes before serving. Serve warm.

Note: the "fingers" taste well on their own or you can use your favorite dipping sauce. A good Dwarven Mustard is perfect for dipping the "fingers". 

*This dish was popularized by the Lizardfolk of Saltmarsh. It was common to use humanoid parts instead of poultry. Orcs and Goblins tend to like this dish quite a bit. For the best "fingers", fatty Halfling fingers are the greatest if you can get a hold of some to try, if not then go with chicken for the closest tasting meat.

Source: D&D Heroes Feast

Nagrand Tempura

 

The Batter:

1 Egg

2/3 cup Iced Water

1/2 cup Flour

1 tea. Paprika

Salt/Pepper, to taste

1 Ice Cube

Oil, for deep frying

The Main Foods:

8 Shrimp, large

2 Carrots

1 Zucchini

1 cup Broccoli 

The Sauce:

1 table. Apricot Jam

2 table Olive Oil

2 pinches Chili Powder

Sauce: Whisk jam, oil and chili powder together. Cover and set aside for dipping later.

Foods: Peel and devain shrimp, set aside.  Slice carrots and zucchini thinly. Separate the broccoli florets. 

Heat some water in a pan to boiling. Throw in the carrots, zucchini and broccoli and cook 1 minute. Drain well and pat all the vegetables dry with paper towel.

Batter: Whisk egg and iced water together. Slowly add in the flour, paprika, salt and pepper, whisking together well. Add in the ice cube and mix.

Heat oil for deep frying to 350 F. 

Dip the shrimp and vegetables into the batter, let excess batter drip off then put into the deep fryer. Fry everything 1 to 2 minutes. Drain off oil well on paper towels. 

Serve the tempura (fried foods) hot with the dipping sauce to the side. 

Source: Wizard's Cookbook

Poutine and Hamburger Steak

 

 *Note: These are not cheese curds. I could not find any at the stores near me so I used some broken up mozzarella slices and it was alright. I highly recommend the cheese curds as you should but this cheese worked for me in a pinch.

 

Poutine:

1 quart vegetable oil for frying  

1 (10.25 ounce) can beef gravy 

5 medium potatoes, cut into fries 

2 cups cheese curds 

Heat oil in a deep fryer or deep heavy skillet to 365 degrees F (185 degrees C). While the oil is heating, you can begin to warm your gravy if using leftovers or a package of gravy mix OR keep a fresh homemade gravy warm until needed.

Place the fries into the hot oil, and cook until light brown, about 5 minutes. Make the fries in batches if necessary to allow them room to move a little in the oil. Remove to a paper towel lined plate to drain. 

Place the fries on a serving platter, and sprinkle the cheese over them. Ladle gravy over the fries and cheese, and serve immediately.

 

Hamburger Steak: 

1lb Ground Beef 

1 teaspoon Worcestershire Sauce 

¼ teaspoon Black Pepper 

¼ teaspoon Salt 

¼ teaspoon Garlic Powder 

1 medium Onion, minced

2 cups Beef Broth

Crumble the beef into a medium sized mixing bowl. Add in salt, pepper, Worcestershire, garlic powder and mix well with your hands. Shape into paddies. 

Place steaks into skillet, do not overcrowd. Brown the steaks for about 2-3 minutes each side, turning as needed. Remove the steaks and place on a plate for later. Steaks will not be done at this time. If needed, remove all but about 2 Tablespoons of any grease remaining in pan. Add the sliced onions. Saute until translucent, stirring often to prevent burning. Place the steaks back into the skillet on top of the onions. Add the beef broth, scraping the bottom of the pan gently to loosen any browned bits. Simmer steaks and onion, uncovered, for about 20-30 minutes.

 

 

Smeagol's Fish Burger n' Chips

I had some leftover Golden Perch Beer-Battered Fish n' Chips. I froze fries after the 1st cooking last night so today I heated oil and cooked them. I then dropped the leftover cooked fish back into the oil for a couple of minutes to heat and crisp it back up. Perfect meal using up my leftovers.

Golden Perch Beer-Battered Fish n' Chips

For the Fish:

• 2 quarts vegetable oil for frying
• 8 (4 ounce) fillets cod (or other firm white frying fish)
• salt and pepper, to taste
• 1 cup all-purpose flour
• 2 tablespoons garlic powder
• 2 tablespoons paprika
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 1 egg, beaten
• 1 (12 fluid ounce) can or bottle beer

1. Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse fish, pat dry, and season with salt and pepper.
2. Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped.
3. Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown. Drain on paper towels, and serve warm.

For the Chips:

Brine 

• 8 cups cold water
• 
  
• ½ cup corn syrup, (can sub 1/3 cup sugar)
• 
  
• 3 tablespoons salt
• 
  
1 teaspoon white vinegar

Fries

• 6 large Russet potatoes, About 4.5 pounds
• 
  
• 1 quart vegetable oil
• 
  
• ½ cup vegetable shortening
• 
  
Salt, for seasoning

Instructions

• Combine the brine ingredients and set aside.
• Peel and rinse that potatoes.
• Slice them into strings just under ½ inch. (A french fry potato cutter makes this easy.)
• Place them in the cold brine as you slice them. Ensure the potatoes are completely submerged. Add more cold water if needed.
• Cover and place the brine in the fridge for 2 hours or overnight.
• Drain and rinse them twice with cold water. Pat them completely dry.
• Preheat oil to 300 degrees. (A dutch oven and oil thermometer is very helpful.)
• Fry the potatoes in batches for about 5 minutes. Remove with a slotted spoon and place on a paper towels. They will be very soft. (This is a good thing.)
• Add the vegetable oil and increase the heat to 400 degrees. Fry in batches again until golden brown. (It’s hard to be patient during this part.)
• Remove and place on paper towels. Season with salt right away and serve!

 

Notes:

How To Store and Reheat Leftovers

Refrigerating:

• Let any leftover fries cool completely and store them in a Freezer bag in the fridge, removing as much air from the bag as possible.
• To reheat, bake at 350° F for  about 10 minutes. They reheat very well.

Freezing:

• Flash freeze them on a baking sheet or plate until solid, 1 hour or so.
• Store them in a freezer Ziploc bag in the freezer until ready to eat!
• Reheat in a preheated 350° F oven until warm and crisp, about 15 minutes or so.

Make-Ahead Method

• Soak the fries as instructed, dry them completely. Fry them in batches at 360° for 5 minutes. Place on a paper towel.
• Transfer to a plate/tray and flash freeze them for 40 minutes.
• Transfer to them to a freezer bag and freeze them for up to 3 months.
• When ready to serve, remove them from the freezer and fry them in batches at 400° until golden brown, about 5 minutes.
• Transfer to paper towels and season them immediately with salt.

Sources: All Recipes

              The Cozy Cook

 

 

 

Mrs. Proudfoots Scotch Eggs

 Scotch Egg with Onion Rings and Mustard Sauce

4 eggs

2 tablespoons of flour

8oz of Sausage meat

breadcrumbs

1 egg for coating

1/2 teacup milk for coating

Deep fat for frying

Prepared for frying: 2 Scotch Eggs and Onion Rings

Making the Scotch Eggs:

Hardboil 4 eggs cool & shell. Divide sausage meat into 4 fold evenly

round lightly floured eggs. Coat with blended egg  & milk roll in

breadcrumbs. Fry till sausage meat is cooked (this is important if you

don't want a sick tum)  Half each egg with sharp knife (mind the

fingers) serve hot or cold.

Deep Fried Scotch Eggs and Onion Rings ready to eat.

Source: Stefan's Florilegium

Hobbiton's Old Fashioned Onion Rings

• 1 large onion, cut into 1/4-inch slices 
•  1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 egg
• 1 cup milk, as needed
• 3/4 cup dry breadcrumbs
• salt/pepper to taste
• oil for frying, as needed

 

1. Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).
2. Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt.
3. Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.
4. Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with seasoning salt, and serve. 
5.  Enjoy

Source: All Recipes 
 

Jalapeno Boudin Balls

2 links or more of Boudin (bought or homemade).
1 egg per every 2 links of Boudin used.
2 to 3 tablespoons of flour per every 2 links of Boudin used.
Extra flour and bread crumbs for rolling the balls.
Oil for frying.

*Finely diced Jalapenos - optional. 

Take the boudin out of the sausage casing and place into a mixing bowl. Add in egg(s), jalapenos and flour - mix well. If you wish, now is the time to add extra seasoning to the boudin if you wish and mix thoroughly. If the mix seems too wet with egg then add a bit more flour to mix in.

Mix extra flour and bread crumbs - use your best judgement on how much to mix up. Shape the boudin into about 1 inch balls and then roll the ball into the breadcrumbs - covering all sides of the ball. Place them on a plate or flat pan for the crust to dry a bit before deep frying.

Heat oil to 350 F. Gently place a few balls into the oil - frying a few at a time until golden brown all around the ball. Remove from oil and place on paper towels to drain excess oil. Repeat process until all of the balls are cooked. Serve warm.

*Note the number of balls vary depending on how many links you used and how large the balls are.