How to Make It
FOR MARINADE: Mix together all ingredients except watermelon. Combine with diced watermelon in a sealable freezer bag, and let as much air out of the bag as possible to ensure all pieces of watermelon are covered. Refrigerate for at least one hour or overnight.
FOR FRY BATTER: Mix together dry ingredients. Then, stir in the beer and let rest for one hour.
Heat 2 quarts of vegetable oil to 375˚F in a deep fryer or Dutch oven. Working in small batches, dredge the watermelon pieces in flour then cover them in the batter and gently place into the oil. Allow to fry for about three minutes or until golden brown and crispy on the outside.
Remove from the fryer and place on paper towels to dry. Pairs well with a crisp salad of arugula.
Twain’s Brewpub & Billiards; Decatur, GA