Beer-Battered Cauliflower with Lemon-Herb Sauce
 
Makes about 6 servings
Ingredients
  • 1½ pounds cauliflower florets
  • 1 cup plus 2 tablespoons self-rising flour, divided
  • ⅓ cup plain yellow cornmeal
  • 1 teaspoon kosher salt
  • 1 cup lager beer
  • 2 teaspoons hot sauce
  • Vegetable oil, for frying
  • Kosher salt, for sprinkling
  • Lemon-Herb Sauce (recipe follows)
Instructions
  1. Line a rimmed baking sheet with paper towels. Place a wire rack on top of paper towels.
  2. In a large resealable plastic bag, combine cauliflower and 2 tablespoons flour. Seal bag and shake well. In a large bowl, combine cornmeal, 1 teaspoon salt, and remaining 1 cup flour. Add beer and hot sauce, whisking until combined.
  3. Fill a large Dutch oven with oil to a depth of 2 inches and heat over medium heat until a deep-fry thermometer registers 350°.
  4. Working in batches, dip cauliflower in beer mixture, letting excess drip off. Carefully place cauliflower in hot oil. Fry, turning occasionally, until golden brown, 3 to 4 minutes. Remove using a slotted spoon and let drain on prepared rack. Allow oil to return to correct temperature between batches. Sprinkle cauliflower with salt. Serve warm with Lemon-Herb Sauce.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/beer-battered-cauliflower-with-lemon-herb-sauce/