What’s a perch pull without a recipe? In last week’s feature here on perch fishing in Lake Washington, John Reese’s beer batter recipe was inadvertently left out. Reese is a past president of the ...

Beer-battered fish sandwiches are a delicious pub staple, and with fresh fish and a crunchy, greasy coating, they certainly rival their fast food counterparts. Beer batter fries up light, airy, and ...

With catfish season coming up and trout just starting in the Sierra, this can be used for both. Heat half a cup of oil in a large skillet over medium heat. Pour half a can beer or so into buttermilk ...

Wash and cut potatoes into finger size sticks, about ¼ inch thick. Store cut potatoes in cool water to prevent browning. In a heavy bottomed pot, heat about 2 inches of oil for frying to 330F. Line ...

Heat 2 inches of oil in a heavy bottomed pot over medium-high heat to 375 degrees. Spread ¼ cup of the all-purpose flour on a small baking sheet or plate. Lightly coat avocado slices in flour. In a ...

Place egg yolks in a food processor; add vinegar, Dijon, salt, and garlic. Process until blended, about 90 seconds. With processor running, slowly add canola oil and olive oil, processing until ...

Make the Buttermilk Soak: In a large bowl, combine the buttermilk with the salt, black pepper and cayenne. Add the chicken and turn to coat. Let stand at room temperature for 2 hours or refrigerate ...

Seafood doesn’t need to be complicated to feel special. With the right mix of easy methods and big flavor, it’s simple to ...

Say the words "cheese curds" and our ears perk up. Add "beer-battered" to the mix and now our attention is really piqued. 1. Measure 1 cup of cold beer into a measuring cup. If you’d like, start ...

It’s one thing to pair beer with food, but beer is also pretty fun to cook with. (After all, we do it with wine all the time.) More than just a novelty ingredient, beer adds an extra dimension and ...