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Grant's Fry Batter

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Submitted by Edna

YIELD

6 servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

2 473
CUPS ML BUTTERMILK
3 3
LARGE LARGE EGGS
lightly beaten
3 3
DASHES DASHES RED HOT PEPPER SAUCE *
3 3
SHAKES SHAKES WORCESTERSHIRE SAUCE *
¼ 1.3
TEASPOON ML GARLIC SALT
1 5
TEASPOON ML SALT
1 1
X X BLACK PEPPER
to taste *
1 1
X X SELF-RISING FLOUR
self-rising *

Directions

Combine all ingredients except flour; blend well.

Dip fish or seafood, (bass, crappie, oysters, frog legs, shrimp, etc) in egg batter, then roll in flour.

Fry in moderately hot oil until golden brown.

If oil is too hot, batter will burn.

Vegetables are good in this batter (eggplant, squash, etc) Strip fish into thin strips before dipping in batter.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 108g (3.8 oz)
Amount per Serving
Calories 142 22% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 109mg 36%
Sodium 778mg 32%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 2%
Sugars g
Protein 16g
Vitamin A 3% Vitamin C 1%
Calcium 18% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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