thanks for the return, and I see that it was a success with the children,
well done.. I'm not a great cook, but I sometimes have these odd
inspirations that lead to a great meal or recipe..lol

So you will no doubt be asked to do this again won't you??? Maybe next time
it'll be easier and less messy for you, I think mess and time and all that
is always an issue when you first try something out.

Anyway well done you....cheers...cher





"Boron Elgar" > wrote in message
...
> 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