"kuvasz guy" > wrote in message
ups.com...
> On Jul 26, 4:05 pm, Steve Wertz > wrote:
>> On Thu, 26 Jul 2007 17:46:37 -0000, kuvasz guy wrote:
>> > what's the recipe for the right batter? And would you use the same
>> > for home made onion rings?
>>
>> I use the same batter for onion rings as I do for fish - 2/3rds
>> flour, 1/3rd rice/potato/corn starch, baking soda, and very cold
>> water - never egg. Sometimes I'll add some finely ground
>> cornmeal (cornmeal whizzed in the spice grinder). Salt, and any
>> seasoning I feel appropriate for what I'm frying.
>>
>> It's usually a pretty thin batter - never thick and bready. That
>> soaks up more oil.
>>
>> -sw
>
> thanks -- I probably would have made it too thick -- I thought beer
> was usually added to this recipe...

It is

Use a nice malty beer, like Sierra Nevada. Use flour, salt, pepper, maybe a
teaspoon of cornstarch and an egg. I don't really have a recipe. I use
maybe 2 cups of flour and work from there. You want it on the thick side,
about the consistency of cornbread batter.

Deep fry in 3 inches of oil at 350F. Keep an eye on the fish, and take it
out after the bubbling just begins to slow - 2-3 minutes depending on the
cut of the fish. Drain and cool, cut and serve when still warm. Sometimes
I sprinkle a tad of seasoned salt on the fish at this point.

Be sure the fish is bone dry before dipping it in the batter. I use a paper
towel to press out the free moisture. Red Snapper, Cod, Roughy, Halibut all
work really well.

I can eat thes all day, they are very light and tender. Not at all greasy.

Paul