Yield: 10 Servings
|1 cup||All-purpose flour|
|1 teaspoon||Baking powder|
|½ teaspoon||Ground cayenne pepper - or|
|8 ounces||Light beer|
Sift all the dry ingredients together in a large mixing bowl. Just before you are ready to fry the food, add the beer and mix well but do not beat. Dip the pieces of food to be fried into the batter one at a time. Heat enough vegetable oil to cover the food pieces in a deep skillet over high heat until a little sample of the batter sizzles. Lower the food into the oil a few pieces at a time-too many at one time will lower the temperature below the optimum for frying-and cook until golden on all sides turning as necessary.
Remove the food from the fat with a slotted spoon or pancake turner and drain on paper toweling. Serve at once. Typos by Brenda Adams <adamsfmle@...> Posted to mc-recipe 8/7/96 Source: Red Hot Peppers, Cookbook for the Not So Faint At Heart, by Jean Andrews. She says, "This batter is a delightful light, puffy coating for fish, chili rellenos, shrimp, or anything that needs to be batter-fried. I like it better than ternpura batter." Recipe By :