Holiday Catering Menu Planning Tips
10.04.08 - 09:46pm
Holiday cuisine leave a great deal of added ingeniousness. The Holiday cuisine may set the ambiance for the bulk of the event and a assortment of challenging and phenomenal petite tidbits and deftly exhibited plates is most certainly sure to bring joy. The dishes will afford guests to a dining tour by opening in one corner of the world and closing in another. The selections are infinite and each participant is certain to love something on the ticket.
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Beer-Battered FishVegetable oil 1 pound fish fillets or uncooked peeled deveined large shrimp, thawed if frozen3 to 4 tablespoons Original Bisquick? 1 cup Bisquick Original baking mix 1/2 cup beer 1 egg 1/2 teaspoon saltHeat oil (1 1/2 inches) in heavy saucepan or deep fryer to 350 degrees F.Lightly coat fish with 3 to 4 tablespoons Bisquick.Mix remaining ingredients with hand beater until smooth. (If batter is too thick, stir in additional beer, 1 tablespoon at a time, until desired consistency.) Dip fish into batter, letting excess drip into bowl.Fry fish about 2 minutes on each side or until golden brown; drain. Serve hot and, if desired, with tartar sauce.Makes 4 or 5 servings.