Back to the fryer for another quick recipe. This is acctually a relitivly simple treatment for tempeh, as you don’t really need to bother marinading it, and it is still tasty. From time to time you can find sea vegetable tempeh in stores, which makes a great addition if you are hankering for something more on the fishy side. Serve with malt vinegar and squeeze of lemon.

Beer Battered Tempeh

1 12oz bottle beer
2 cups four, divided
salt and pepper

1 package tempeh, cut into about six strips.

Fries

2-3 large baking potatoes

oil for frying

To make the tempeh

Heat oil to 375°. Combine beer and 1 1/2 cup flour in a shallow dish. Season with salt and pepper. Place remaining 1/2 cup flour in a separate dish. Dip each strip of tempeh in batter then dredge in flour before frying. Fry tempeh until golden brown and batter is crispy. Drain on paper towels before serving.

To make the Fries

Peel potatoes and cut into fries. Soak fries in cold water for at least 10 min. Drain fries and dry on paper towels before frying. Fry at 375° until browned. Drain on paper towels, salt, and serve.