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Old 02-26-2006, 09:39 PM   #11
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Originally Posted by Shunka
I sometimes make a batter of beer and self-rising flour. Mix that to the thickness you want, cover with plastic wrap and let set on the counter for at least a half hour. Dredge your fish in flour, shake off the excess and then into the batter and then deep fry. You can add whatever herbs or spices to the batter you want but go easy on salt as that is already in the self-rising flour.
I make mine like this too except I was "taught" to let it set on the counter for 3 hours before using. Don't know what the difference is though. This also makes an extremely crispy coating for fried chicken.


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Old 02-26-2006, 10:27 PM   #12
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Maybe I will try this next time and see what the difference is. What I really like about this is it's so easy. I always thought tempura was difficult.

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