MNF – Beer Batter Franks – Interception!

You’ll score an interception with these little babies! Beer batter is easy to make and can be made in the morning – or the night before! Just fry them up before the game starts or….start heating the oil around the 2-minute warning and take the batter and franks out of the fridge, so it’s ready to go at half-time.

Double the batter recipe and dip full size franks for dinner. The Spicy Mustard Sauce can use the egg yolk from the beer batter! I like to keep some of the Spicy Mustard around for sandwiches, too. Sometimes I’ll add some whole mustard seeds to give it that grainy texture.

Beer Batter Franks with Spicy Mustard Sauce

  • 3/4 c flour
  • 1/8 tsp. salt
  • 1/2 c flat beer
  • 1 Tbsp. salad oil
  • 1 egg white
  • 24 cocktail franks at room temperature
  • Oil for frying
  • Spicy Mustard Sauce (recipe below)

In a small bowl, combine flour and salt; make a well in the center and pour in the beer and the 1 Tbsp. salad oil. Beat with a rotary beater or with a hand mixer on slow speed. Let stand at least 1 hour.  In a separate small bowl, beat egg white and stiff. Stir beer batter a bit, then carefully fold beaten egg white into beer batter.

Meanwhile, pour oil about 1/2″ deep into deep skillet. Heat to 400. Place a strong wooden toothpick into one end of cocktail frank. Dip frank into batter; let excess drip back into bowl. Drop CAREFULLY into hot oil (watch out for splash back!) and fry about 1 minute on each side. Drain on paper towels. Serve with Spicy Mustard Sauce.

A tip from the Toque:  You can have 4 or 5 cooking at a time but be sure the temperature stays at 400. Retest oil when you remove the first batch and if it has dropped, let it get back to 400 before you add any more. Otherwise the batter will absorb the oil.

Spicy Mustard Sauce

  • 1/3 to 1/2 c Coleman’s dry mustard
  • 1/2 c white vinegar
  • 1/2 c sugar
  • 1 egg yolk

Combine dry mustard and vinegar in a small bowl. Cover and let stand at room temperature overnight. In a small saucepan, combine mustard-vinegar mixture, sugar and egg yolk. Simmer over low heat until slightly thickened. Cover and store in refrigerator for up to 1 month. Serve at room temperature. This is good with Chinese appetizers as well.

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