SANDRA'S ALASKAN AMBER BEER BATTER CLAM FRITTERS

A crazy-good clam fritter recipe I created for lunch today!
It's like a party in your mouth, really...

Yields: 16 to 18 fritters

Prep: 10 Mins.

Cook: 4 to 5 Mins.

INGREDIENTS:

1 cup raw, minced clams (fresh, or thawed if frozen) that were soaked and cleaned (do not drain)

1 cup all-purpose flour

Locally brewed
Alaskan Amber...

1-1/2 teaspoons baking soda

1/2 teaspoon old bay seasoning'

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon sea salt

1/4 teaspoon freshly ground pepper

3 tablespoons minced fresh parsley

2 tablespoons fresh-squeezed lemon juice (from 1 fresh lemon)

1/3 cup Alaskan Amber Beer

1 large egg, beaten

Vegetable oil for deep frying

Servings options:

--Fresh lemon wedges

--Sandra's Homemade Tarter Sauce (I made the dill version)

--Steamed fresh broccoli

--Steamed rice

METHOD

Preheat oven to 225 degrees (warm). Place in oven a foil-line baking sheet topped with a wire baking rack.  Also, set a paper towel-lined aside on counter top.

In a medium bowl, use a fork to combine flour, baking soda, old bay seasoning, garlic and onion powders, sea salt, pepper, and parsley. In a measuring cup, add the beer, beat in egg, and add the lemon juice. Mix to combine. Stir in minced clams with their juices into the dry mixture, followed by the wet ingredients. Mix just until ingredients are incorporated (do not over mix), then set aside to let batter rest.

Meanwhile, heat 2" of vegetable oil to 375 degrees in a heavy-bottom pot over medium-high heat (use a candy thermometer). [Frying will commence in 3 batches, hence keeping fritters once they're fried in a warm oven.] When oil reaches desired temperature, use a mini (2-TB size) scoop to carefully drop batter mounds into hot oil. Deep fry until fritters are golden brown, turning once, about 2 to 3 minutes per side. Drain on paper towel-line plate, sprinkle while hot with sea salt, then place hot fritters into oven on prepared rack to keep warm. Repeat.

Once all fritters are finished cooking, serve with fresh lemon wedges, Sandra's Homemade Tarter Sauce (I made the dill version), steamed broccoli, and basmati rice. ~ Enjoy!

SANDRA’S HOLIDAY HOT BUTTERED RUM MIX

A family favorite festive beverage that's a must-have 
during Christmastime...

Servings: 10 to 12

Prep/Cook: 12 Minutes

INGREDIENTS

Hot Buttered Rum:

½  cup granulated sugar

½  cup dark brown sugar

¼ teaspoon freshly grated ginger

¼ vanilla bean, scraped of pods
--or 1 teaspoon vanilla extract

½ cup unsalted butter, at room temperature

1 cup French vanilla ice cream, slightly softened

10 to 12 ozs. dark rum

Boiling water

Topping/Garnish:
--Prepared whipped cream

--Freshly ground nutmeg

--Cinnamon sticks

METHOD

Combine granulated sugar, dark brown sugar, freshly ground ginger, vanilla extract, and butter in a medium heavy-bottomed saucepan. Whisk while cooking over low heat, until butter is melted and sugars have dissolved, about 6 to 8 minutes.

Combine cooked mixture with ice cream in a medium mixing bowl, and beat at high speed, while scraping bowl occasionally, until smooth and fluffy, about 1 to 2 minutes.

For each serving, fill 1/4 of mug with mixture, add 1 oz. of dark rum and three-quarters of a cup of boiling water. Add a cinnamon stick for stirring, pipe top with whipped cream, and sprinkle top with freshly grated nutmeg.

Store remaining Hot Buttered Rum Mix,

covered in an airtight container, 

in refrigerator for up to 2 weeks, 

or freeze up to one month. ~ Enjoy!

SANDRA'S BEER BATTER HALIBUT and CHIPS

This is a go-to recipe of all time
that is a comfort food in our house
when we're lucky enough to have fresh halibut,
or frozen for that matter...

Servings: (4)
Prep: 10 mins. |
Bake/Fry: 30 mins.

Posted by Sandra

INGREDIENTS

***Baked Fries:
4 large russet potatoes, peeled
Kosher salt

***Beer Batter:
2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1 teaspoon old bay seasoning
1 bottle dark beer, cold (go with Alaskan Beer ;-)
--1-1/2 pounds halibut, cut into 1”x2” pieces

Cornstarch, for dredging
Peanut oil, for frying

--Serving options:
Malt vinegar
Lemon wedges
Tartar sauce (View recipe here: Tartar Sauce (Sweet or Dill) - Homemade)

METHOD

Heat oven to 400 degrees.

Slice the peeled potatoes into thin ½” wide fries (so they cook faster). Dry the fries thoroughly with paper towel.

Through a sieve over a medium sized bowl sift the flour, baking powder, salt, cayenne pepper, and old bay seasoning. Gently whisk in the beer just until the batter no longer has lumps.

Line a baking sheet with parchment paper (important as fries tend to stick otherwise). Place the dry, sliced uncooked fries into a large ziploc bag and coat with a couple teaspoons peanut oil, sprinkle with kosher salt, and close bag and toss to coat. Spread the coated fries on the prepared baking sheet, not touching. Bake for 30 minutes, or until golden brown and crispy; halfway through the cooking time, turn the fries over.

Meanwhile, (10 minutes before fries are done), heat the peanut oil in an electric skillet to 350 degrees (or a dutch oven, using a thermometer). Don’t over crowd the pan, and begin by ‘lightly’ dredging fish strips in cornstarch (shaking off any excess), and dip into batter, then carefully immerse into hot oil. When golden brown (about 2 to 3 minutes), turn fish over and cook until golden on other side, about 2 to 3 minutes longer. Drain the fish on a paper-towel lined plate, sprinkle with kosher salt while hot.

Remove fries from oven, sprinkle with kosher salt while hot. Add to large platter with the deep-fried halibut, and serve with a slight drizzle of malt vinegar, squeezed lemon wedges, tartar sauce for dipping, and coleslaw as a side.

SANDRA'S SUCCULENT COCONUT SHRIMP with a TANGY DIPPING SAUCE

A beautiful and tasty explosion of flavors
that will leave you oh so satisfied...

Servings (4)
Prep: 15 Mins. |
Stand time: 30 |
Cook: 4 Mins.

Posted: By Sandra

INGREDIENTS

***Shrimp:
24 medium shrimp, shelled (leaving tails intact), and de-veined

***Beer Batter
1 egg, beaten
1-1/2 teaspoons baking powder
2/3 cup Alaskan Summer Ale (or another medium-bodied beer)
1/2 cup all-purpose flour

***Dredging:
1/4 cup all-purpose flour
2 cups flaked coconut, chopped finer

3 cups peanut oil for frying (has a higher smoking point)

***Tangy Dipping Sauce:
½ cup orange marmalade
¼ cup dijon mustard
¼ cup honey
4 drops sriracha sauce (or tabasco)

METHOD

In a small bowl, make dipping sauce, and set aside.

Local Alaskan Summer Ale

In medium bowl, add egg, ½-cup flour, beer, and baking powder and whisk to combine. Place 1/4-cup flour in a separate small, flat dish. Also, finely chop coconut, and place in another separate small, flat dish.

Preheat warming oven to 175 degrees, and place pie plate inside.

While holding shrimp by tail, dredge in flour, and shake off excess. Dip in beer batter; allow excess to drip off. Roll shrimp in finely chopped coconut, and place on a baking sheet lined with wax paper. Refrigerate coated shrimp for 30 minutes.

Meanwhile, heat oil in electric skillet to 350 degrees (or in a dutch oven using a cooking thermometer). Cook in batches, so you don’t overcrowd them. Fry shrimp in batches only for a total of 4 minutes; turning once with tongs after 2 minutes. Remove shrimp to drain on a paper towel lined plate. Transfer batches of fried shrimp to warm pie plate in oven. Continue frying shrimp until done.

Serve warm coconut shrimp with the tangy dipping sauce, along with a couple of beers, i.e., local Alaskan Summer Ale ~ Enjoy!


~~~~~~~~~~~~
Tip: If using larger prawns, you might consider doubling the recipe.