Wisconsin Cheese Curds with Dill Pickle Tartar Sauce

Recipe courtesy Brave Horse Tavern
Show: Unique Eats Episode: Craving Comfort
TOTAL TIME: 55 min
Prep: 20 min
Inactive Prep: 30 min
Cook: 5 min
 
YIELD: 8 servings
LEVEL: Easy

ingredients

BEER BATTER:
  • 2 1/4 cups beer, preferably ale
  • 2 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1 teaspoon salt
  • 1 teaspoon black pepper
DILL PICKLE TARTAR SAUCE:
  • 1/2 cup minced shallots
  • 3 1/2 dill pickles, diced
  • 1 quart mayonnaise
  • 1/2 cup capers, chopped
  • 1/2 cup fresh chives, chopped
  • 1/4 cup fresh dill, finely chopped
  • 1/4 cup fresh parsley, finely chopped
  • 1/8 cup fresh tarragon, finely chopped
  • Zest and juice of 1 lemon
  • Salt and freshly ground black pepper, to taste
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

For the beer batter: Whisk together the beer, flour, cornstarch, salt and pepper in a deep bowl.

Pour the flour into a shallow dish and dust the cheese curds. Dip the curds into the beer batter, and then cover each in the breadcrumbs. Arrange the curds on a baking sheet and freeze, 20 to 30 minutes (this will help prevent the curds from exploding when being fried).

Bring the peanut oil to frying temperature (350 degrees F) in a heavy-bottomed pot and deep-fry the curds, making sure not to overcrowd the pot, about 1 minute per batch. Drain the excess oil and serve the curds with the Dill Pickle Tartar Sauce.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
For the tartar sauce:
Coarsely grind the shallots and dill pickles in a food processor, and then thoroughly combine with the mayonnaise, capers, chives, dill, parsley, tarragon and lemon juice and zest. Season with salt and pepper. Yield: 5 cups.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Simply Laura

Get Cooking Channel on your TV.