Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

Grant's Fry Batter

2 c Buttermilk

3 Eggs, lightly beaten

Several dashes of Tabasco Sauce

3 Shakes Worchestershire Sauce

1/4 ts Garlic salt

1 ts Salt

Lots of pepper (to taste)

Self-rising flour *

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.

*Collection of Clarence Fontish*

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