Grant's Fry Batter
Yield
6 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
buttermilk
|
|
| 3 | large |
eggs
lightly beaten |
|
| 3 | dashes |
red hot pepper sauce
|
*
|
| 3 | Shakes |
worcestershire sauce
|
*
|
| ¼ | teaspoon |
garlic salt
|
|
| 1 | teaspoon |
salt
|
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | x |
self-rising flour
self-rising |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
buttermilk
|
|
| 3 | large |
eggs
lightly beaten |
|
| 3 | dashes |
red hot pepper sauce
|
*
|
| 3 | Shakes |
worcestershire sauce
|
*
|
| 1.3 | ml |
garlic salt
|
|
| 5 | ml |
salt
|
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | 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.
