Ingredients
- 1 1/2 cups flour
- 1 teaspoon salt
- 1/8 teaspoon white pepper
- 1 tablespoon vegetable oil
- 2 egg yolks, slightly beaten
- 1 cup flat beer (Pour beer into cup and let stand at room temperature about 1 hour)
- 2 egg whites, stiffly beaten
Directions
Mix together flour, salt and pepper. Add oil and egg yolks and beat well. Stir in flat beer a little at a time, beating after each addition. Cover, place in refrigerator for at least 1 hour or overnight. Beat egg whites and fold in just before using batter.
To deep-fry fish: Wash and cut into desired portions. Pat dry with paper towels.
Heat oil to 375 degrees. Roll fish in plain flour, then dip into batter. Drop into oil a few pieces at a time. Do not overcrowd fryer. Cook 3 - 5 minutes, turning to fry evenly. Drain on paper towels. Serve with lemon wedges and tartar sauce.(This batter is excellant for frying prawns and scallops also).
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Submitted 6/13/05.
Source: My files
Submitted By: Joy Bowers
ebowers@matnet.com
Seafood Batter