| 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
A Message from our Provider:
“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”