Mix all of the ingredients together and blend until there are no lumps. Preheat the oil in your deep fat fryer to the proper temperature for the food you are cooking. Dry the fish or the vegetables with a paper towel and dip into the batter. Place in the hot oil one piece at a time. Try to keep the pieces from colliding until the batter has had a chance to set (which it does almost instantly). Cook until the batter has turned a golden brown, remove to a paper towel to drain and serve at once. YIELD: enough for about 2 pounds of fish or vegetables NOTES : This is very good to use for zucchini, broccoli, peppers, green beans, onion rings and any other firm vegetable. Barbara Hill says this batter WILL stick to the food. FYI: Pancake mix makes a terriffic batter for just about anything. Or use Bisquick or other baking mix prepared according to package directions for pancakes. Add milk till the consistency reaches that of syrup. Dredge the item in *dry mix* first, shake of excess, then dip in batter and let drain for a few seconds; fry at 365? for fish or chicken nuggets till they float. Recipe by: The Cooks Book of Uncommon Recipes Posted to MC-Recipe Digest V1 #650 by Bill Spalding
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (308g)|
|Recipe Makes: 1|
|Calories from Fat: 42 (6%)|
|Amt Per Serving||% DV|
|Total Fat 4.6g||6 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0mg||0 %|
|Sodium 1962.3mg||68 %|
|Potassium 308.7mg||8 %|
|Total Carbohydrate 143.4g||42 %|
|Dietary Fiber 6.9g||27 %|
|Sugars, other 136.5g|
|Protein 13.8g||20 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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