For a twist on traditional fish and chips follow this recipe and beer batter some mussel meat. Serve with french fries for a great meal.
Makes 4 servings
1 Lb. cooked mussel meat (thawed)
8 ounces (1 cup) light colored beer
1 cup all-purpose flour
1 1/2 quarts vegetable oil for frying
1 to two lemons cut into wedges
Mix beer into flour in a bowl until well combined. Heat oil in a 4-quart heavy saucepan to 375°F. Pat dry the mussel meat with paper towels. Coat 8-10 mussels in batter. Allow excess batter to drip off, and fry in oil. Fry for about 1 to 2 minutes and turn over mussels and cook a minute or so longer until golden brown. Transfer fried mussels with a slotted spoon to paper towels to drain. Season with salt. Fry remaining mussels in batches making sure to maintain the oil at 375°F between batches. Serve immediately with lemon wedges and tartar sauce.
Serve with tarter and cocktial sauce.
Serve with french fries.
Serve with other beer batter fish and shellfish.