Name: Grant's Fry Batter
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy, Eggs		Seafood, Appetizers	6	Servings

INGREDIENTS

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

INSTRUCTIONS

*SOURCE: Recipe of Bill Rogers, Golf Director, San Antonio CC
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*
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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