Nov 14, 2005
This is good for veggies, peppers, eggplant, mushrooms, squash, fish, shrimp, chicken, onion rings, and dill pickle chunks. Similar to an old Bisquick recipe. First, before you fry anything, make sure your oil has a high smoke point (peanut or canola) so it doesn't burn too quickly. Second, heat your oil plenty hot, because if it is too cold, your food will be heavy and greasy. A bit of batter should float and sizzle in there at the right temperature without burning up. Third, wash and pat your food dry and dust it with some dry pancake mix before dredging it in the wet batter to make it stick well. Fourth, use the best beer you can afford and two tablespoons of a salty seasoning like cajun or Old Bay for flavor. Fifth, don't crowd your food, fry in multiple batches if necessary, and fry in hot oil until the food floats to the top and stays there.
—Cyndi
