9:43 PM 2/25/98

Recipe By     : family
Serving Size  : 1    Preparation Time :0:00
Categories    : Favorites                        Fish And Seafood

  Amount  Measure       Ingredient -- Preparation Method
- --------  ------------  --------------------------------
   1      cup           flour
   1      teaspoon      baking powder
     1/2  teaspoon      salt
   1                    egg
   1      cup           Miller beer
     1/4  cup           vegetable oil

We prefer Miller over other brands of beer because it is a sweeter
flavor
than a lot of other beers and gives the batter (to us) a better flavor.

Mix ingredients together and dip fish in it before frying
xxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
Deep fry batter

1/2 cup corn starch
1/2 cup flour
1 1/2 tsp. baking powder
3/4 tsp. salt
dash sugar
1/2 cup milk
1/3 cup water

Combine dry ingredients well. Add liquid & blend thoroughly.



http://www.web4free.com/ablang
http://members.forfree.at/~ablang
xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx


      Title: Chicken Frying Batter
 Categories: Poultry
      Yield: 3 servings

      1 c  Flour
    1/2 c  Corn meal, yellow
  1 1/4 c  Milk
    1/2 ts Baking powder
      2 tb Salt
      2 tb Pepper
    1/2 ts Parsley flakes

  Mix all ingredients together.  Cut up chicken and wash.  Dip chicken
  in batter and deep fry in hot grease.  

  Randy Rigg

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Panfried Lake Trout Fillets in Tempura Batter
 Categories: Fish, Jw
      Yield: 4 servings

  1 1/2 lb Lake trout fillet or
      4    Steaks
      1 ts Lemon zest; grated
      2 tb Lemon juice
    1/4 c  Water
      1 c  Corn flour
      1 ts Baking powder
      1    Egg white
    1/2 c  Vegetable oil

Cut fish fillets in half lengthwise.  Combine lemon zest, lemon juice
and water.  Blend in corn flour to form a smooth batter; stir in the
baking powder.  Set aside for 10 minutes.  Beat egg until soft peaks
form.  Fold into batter.  Dip fillets in batter, then allow excess to
drain.  Shallow fry fish in hot oil for 2 minutes on each side or until
flesh flakes.  This is also a great batter for deep fried fish of all
kinds as well. 

Jim Weller

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Katherine Magee's Oven-Batter Baked Chicken
 Categories: Main dish, Poultry
      Yield: 4 servings

      1    Chicken, 3-4 lb*
      2 c  Buttermilk
      1 c  Flour
      4 ts Salt
      2 ts Paprika
    1/2 ts Black pepper

Place chicken pieces in a long, shallow nonmetal baking dish and pour
buttermilk over each piece.  Let stand about 1 hour at room temperature;
turn each piece of chicken frequently.  Combine remaining ingredients in
a large paper bag; close and shake to blend.  Drain chicken pieces but
do not dry them.  Add chicken pieces a few at a time, close bag, and
shake to coat each piece of chicken evenly with mixture.  Place chicken
pieces skin side up, not touching, on shallow baking dish or cookie
sheet, on middle rack of preheated 425 degree F. oven.  Bake 15 minutes.
Then reduce oven temperature to 350 degrees F. and continue to bake for
15 minutes.  Turn each piece of chicken and cook another 15 minutes.
Turn each piece and bake a final 15 minutes. 
