On Wed, 02 Feb 2005 23:45:11 GMT, "cher"
> wrote:

>Hi ... probably joined this group a bit late for this reply, but here is a
>good coating batter recipe I use.
>
>Coat Fish, Chicken, Luncheon meat....anything really onion rings mushrooms.
>
>4ozs Self Raising Flour....don't know if you can get this your way.
>1/2teaspoon salt
>5-6ozs of water about 150ml plus a small tablespoon full
>
>if you can't get self raising use plain and a teaspoon of baking
>powder.....although I've not tried this it should work out ok.
>
>Sift the flour and salt into the bowl, now gradually add the water and and
>whisk until all is added and the batter is smooth with no lumps.
>
>Then just dip and deep fry. Anything...no mess no fuss....and best of
>all....no nonsense.... the key to success is having the fat up to the right
>temp once the batter is cooked a few minutes do not keep hot in an oven, or
>it will go soggy, and there is nothing worse than soggy batter...lol Alot
>do their fish in it, then soak it in vinegar, again this makes the batter
>go a bit soggy...not as much as keeping it warm does though..
>
>Try adding ground garlic salt instead of ordinary cooking salt for a bit of
>flavour..
>
>Guess you've done the recipe by now anyway..
>
>cheers....Cher
>


Even so, I appreciate all the tips. Thanks.

I did use regular flour with some baking powder added to it.

Boron