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| Home -> [Appetizers, Seafood] -> [Grant's fry batter Recipe] |
Grant's fry batter
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Appetizers, Seafood |
Rating: |
0 |
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Ingredients:
| 2
| cup | Buttermilk | | 3
| | Eggs, lightly beaten | | | Several dashes of Tabasco | | | -Sauce | | 3
| | Shakes Worchestershire Sauce | | 1/4
| tsp | Garlic salt | | 1
| tsp | Salt | | | Lots of pepper (to taste) | | | Self-rising flour |
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Procedures:
| 1 | *source: recipe of bill rogers, golf director, san antonio cc combine all ingredients except flour; blend well. | | 2 | Dip fish or seafood, (bass, crappie, oysters, frog legs, shrimp, etc) in egg batter, then roll in flour. | | 3 | Fry in moderately hot oil until golden brown. | | 4 | If oil is too hot, batter will burn. | | 5 | Vegetables are good in this batter (eggplant, squash, etc) strip fish into thin strips before dipping in batter. | | 6 | *collection of clarence fontish |
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