This batter was excellent! A must-try the next time you want something fried with a very crisp, not too thick coating. Excellent taste as well. I did some chicken tenders, then some fresh flounder fillets, then some shrimp. It was all incredible! Next time I will make some hush puppies, and it will be just like eating at the restaurant! Thanks for posting. :)
I made this batter for fish, turned out really good, nice and crunchy. I did not deep fry the fish, I shallow fried and was surprised the batter stayed on the fish. Excellent!!
I thought the batter was terrific. I used it on scallops, chiken and Fish. They all turned out excellent. My family really enjoyed it.
Fantastic. Easy to make, and the batter stay on.
You people obviously never ate at Long John Silver's. This recipe is NOTHING like theirs. They also use corn flour in their batter. It's also missing a spice that I can't seem to figure out.
This will be my only recipe for fish or onion rings. This made the prettiest fried fish I have ever made, not to mention it tasted great. I made two batches, one for fish ( I did add just a bit of Old Bay Seasoning to the batter) and the other batch I added nothing extra, and made onion rings. PERFECTION!
I rated this recipe with 5 stars, not because it tasted like LJS ( I altered it so I couldn't say how close it would've been.) although, the texture of it, once cooked was so close, if not spot on, but because it was incredibly easy to make, it coated the fish perfectly, and the cracklin's that were produced with the leftover batter were out of this world delicious.
After reading several reviews, I opted to alter the recipe slightly. I doubled the recipe and added another teaspoon of salt, about 1/2 teaspoon of garlic powder and the zest from half of a medium-large lemon, using a rasp type zester. I also used half water and half whole buttermilk.
As I am typing, my better half is moaning with delight while continually uttering, "Oh, that was good!" We put our plates up about 30 minutes ago and he's been back for more of those cracklin's twice already.
I'm thinking of all the things I'll be using this batter for, altering the seasonings for various things.
the basic recipe is almost stand alone for any food to batter and I must say it's almost perfect by itself. I would add that I always start the oil at 375 degrees and never let it drop below 350. As some others have said a little garlic powder and onion salt do make a good addition.
I thought the batter was rather bland. It did have a nice thin, crispy texture, though it is not anything like LJS batter. I'll stick to another (beer) batter recipe I found on here.
I tried this on onion rings and I took some sweet banana peppers and split them and removed the seeds and battered them and fried to a golden brown, excellent. I think you could batter any thing with this recipe.