Instructions:

Deep Fry Batters

From the kitchen of Kevin Taylor, the BBQGuru

Here is the secret to successful deep-frying....HOT OIL!!! You need to get that oil around 375-400 degrees F. Use a canola or some other form of veggie oil...they tend to have higher burn temps.

What you want is for the oil to IMMEDIATELY crisp up the batter.....this forms a protective coating around the food. If the oil does NOT crisp immediately it will simply soak into the batter and cause greasy food. I learned this many years ago when my father and I owned a chain a A&W Root Beer stands.

I have used my cast iron skillet for this chore for years. It holds the heat much better than other fryers do. If you are doing multiple batches, let the heat get hot again after cooking a batch...usually only takes a few minutes.

Also, remember to salt or apply other seasoning as soon as they come out of the fryer......that way they will absorb it.

Now a few recipes I have used for deep fry batter........

MEAT BREADING

1 cup flour
1/2 cup cornstarch
2 teaspoons salt
1/2 teaspoon Accent
1 teaspoon baking powder
1 cup water
2 teaspoons oil

Combine all and beat with electric beater until smooth. Dip meat and deep-fry.

CHICKEN NUGGETS BATTER

1/2 cup flour
3/4 cup cracker crumbs
1/2 teaspoon paprika
2 teaspoons chicken seasoning

Mix together flour, cracker crumbs, paprika and seasoning. Coat/dredge chicken cubes and deep fry.

BEER BATTER

Everyone needs a beer batter...this is my favorite for fish!

1 cup all-purpose flour
1 cup cornstarch
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons seasoned salt
1 bottle beer

Mix and coat. Fry at 375 to 400 degrees F.

EGG BATTER

2 large eggs
1 tablespoon canola oil
1/2 cup milk
3/4 cup flour
1 teaspoon baking powder
1 teaspoon salt

Mix all together and dip and fry.