Try this Lone John Sliver recipe, or contribute your own.Suggest a better description
THE BATTER: In a 1 1/2 quart mixing bowl, with wire whisk, whip 2/3 cup beer, lemon juice, egg, Bisquick, and 1/2 cup self-rising flour together till smooth. Then let it stand ten minutes at room temperature before using. Meanwhile place two soup or cereal bowls on counter near the stove so that you can work quickly in coating food and getting it into the hot oil. In one small bowl put 1/2 cup beer and into the other put 1/2 cup self-rising flour. Have a cookie sheet on hand. Cover half of it with paper towels for draining the fried foods. The other half leave plain for drying the coated food before you dip it into batter. Allow 1 1/2 to 2 1/2 lbs. fish fillets to serve 4 people. Cut each fillet in half to resemble triangles. Dip 1 piece at a time, first into beer. Let excess drip off. Coat lightly then in the self-rising flour. Place floured pieces on cookie sheet to dry 2 or 3 minutes. Then spear piece with 3-tined fork or tip of sharp knife & coat in prepared batter...evenly but lightly, letting excess drip back into bowl of batter. Fry few pieces at a time in 385 to 400 degrees F oil, at least 2 1/2" to 3" deep in heavy saucepan or use electric fry pan with temperature control dial to regulate heat of oil. Allow about 3 or 4 minutes per side for each piece of batter-coated fish, turning once to brown other side. Remove from oil with tip of sharp knife. Drain on paper towel. Keep warm on cookie sheet in 300 degree F oven till all pieces have been fried. SHRIMP-DEEP FRIED: Substitute large or jumbo shrimp preferably frozen, cooked, ready to serve shrimp, that have been completely thawed, following the Lone John Sliver recipe exactly, using the shrimp in place of the fish triangles. Be sure to dip the shrimp 1st in the beer and then into the self-rising flour before coating in prepared batter. Fry as directed for fish in above recipe. 1 pound serves 4. Lone John Sliver as in Long John Silver Source: Gloria Pitzers Secret Fast Food Recipes 1975 reprinted 1985 Posted by Michael Prothro, Mikes Sunshine Resort * Fayetteville,AR * (501)521-8920?
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (1763g)|
|Recipe Makes: 1|
|Calories from Fat: 650 (28%)|
|Amt Per Serving||% DV|
|Total Fat 72.2g||96 %|
|Saturated Fat 12g||60 %|
|Monounsaturated Fat 24.4g|
|Polyunsanturated Fat 25.4g|
|Cholesterol 883.5mg||272 %|
|Sodium 2076.8mg||72 %|
|Potassium 4089mg||108 %|
|Total Carbohydrate 149.9g||44 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 144.7g|
|Protein 238.8g||341 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2327
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.