This will be much too low brow for the pepper gourmand, or chef. But, for the average pepperhead who loves beer, and his peppers, fried, look no further. This has the added benefit of being very fast, and simple to cook. No photos of the process, because it came together so quickly. Serving photos, only.
THE PLAYERS:
5 Jamaican Mushroom peppers, split and de-gutted
Flour seasoned with Lawry's
Buttermilk
salt
oil
Peppers were soaked in buttermilk while oil was heating, and flour was mixed with Lawry's. Peppers were quickly drained, and dredged through the flour. Into the oil. Fry 1-1/12 minutes per side until light golden brown. Don't heat oil too hot! Remove to drain, and, sprinkle with salt.
Serve with a side of sour cream, and beer. You won't regret it.
THE PLAYERS:
5 Jamaican Mushroom peppers, split and de-gutted
Flour seasoned with Lawry's
Buttermilk
salt
oil
Peppers were soaked in buttermilk while oil was heating, and flour was mixed with Lawry's. Peppers were quickly drained, and dredged through the flour. Into the oil. Fry 1-1/12 minutes per side until light golden brown. Don't heat oil too hot! Remove to drain, and, sprinkle with salt.
Serve with a side of sour cream, and beer. You won't regret it.
