Beer Battered Chitterlings
- 2 1/2 pounds chitterlings, cleaned and trimmed
- 1 medium onion, quartered
- 1 small potato, peeled and quartered
- 2 teaspoons garlic powder
- 2 teaspoons iodized salt
- Canola oil, for frying
- 1 cup store-bought beer batter mix, such as McCormick's Fry Easy Beer Batter
- 3/4 cups beer, such as pale ale
- 1 1/2 cups all-purpose flour
- Hot sauce, for serving
Special equipment: a deep-fry thermometer
In a large pot, add the chitterlings, onion, potato, garlic powder and salt. Cover with water by 2 inches. Bring to a boil, then reduce the heat to a simmer. Cover and cook until tender, about 2 hours. Remove from the heat and let cool completely, about 2 hours.
Pour the oil into a Dutch oven to a depth of 3 inches and heat to 375 degrees F. In a large bowl, add the batter mix. Slowly whisk in the beer until combined; the mixture may be lumpy. In a shallow baking dish, add the flour. Dip a few chitterlings into the flour and then into the batter. Place each chitterling into the oil and fry until golden brown, 3 to 4 minutes per side. Using a slotted spoon, transfer the chitterlings to a paper towel-lined plate to drain. Serve with hot sauce.