BATTER FOR FRYING
This simple recipe will help you make a batter that's perfect for frying fish and chicken.
Low Fat, Low in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
beaten |
|
| 4 | teaspoons |
salt
|
|
| 2 | teaspoons |
garlic powder
or fresh minced very fine |
|
| ½ | cup |
all-purpose flour
|
|
| ¼ | cup |
cornstarch
|
|
| ½ | cup |
milk
|
|
| 1 | tablespoon |
honey
|
|
| 1 | teaspoon |
lemon juice
|
|
| 2 | tablespoons |
sherry
|
|
| 1 | teaspoon |
ginger
fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
beaten |
|
| 2E+1 | ml |
salt
|
|
| 1E+1 | ml |
garlic powder
or fresh minced very fine |
|
| 118 | ml |
all-purpose flour
|
|
| 59 | ml |
cornstarch
|
|
| 118 | ml |
milk
|
|
| 15 | ml |
honey
|
|
| 5 | ml |
lemon juice
|
|
| 3E+1 | ml |
sherry
|
|
| 5 | ml |
ginger
fresh |
|
Directions
Mix eggs, salt, garlic, flour, cornstarch, and milk to make a smooth batter. Mix honey, lemon juice, sherry and ginger together and marinate shrimp (split in back), lobster (cut in cubes), chicken (cut in pieces 1 x 2 inches), or thin-sliced pork for at least 15 minutes. Fry dipped pieces in Peanut Oil until light brown.
OPTION: Cool fried pieces after frying, then refrigerate, if desired, and later redip in batter, refry until golden brown. Even crunchier, and great as appetizers for a party that you can prepare ahead and still serve HOT at the last minute!
