"Steve Wertz" > wrote in message
...
> On Thu, 26 Jul 2007 17:04:21 -0700, kuvasz guy wrote:
>
>> 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.
>>
>> thanks -- I probably would have made it too thick -- I thought beer
>> was usually added to this recipe...
>
> I don't use beer. Baking soda does the same thing, only better.
> I don't like the taste of beer in a batter. I save it for a
> chaser.
>
> Here's what I did tonight. Very light and crispy, not greasy at
> all. There were some spices in the batter, as you can see.
> Those are whole ocean clams - "Steamer Size", bellies removed.
> An tilapia.
>
> http://i18.tinypic.com/4yjbeir.jpg
> http://i19.tinypic.com/5yhbz9x.jpg
>
> -sw

Second picture looks quite tasty. Good pictures! Am wondering on the malt
vinegar what "Traditional British Flavor" means; how it differs.
Dee Dee