2 c Buttermilk
3 Eggs; lightly beaten
Tabasco sauce; to taste
3 ds Worchestershire sauce
1/4 ts Garlic salt
1 ts Salt
Lots of pepper; to taste
Self-rising flour
Combine all ingredients except flour; blend well. Dip fish or
seafood, (bass, crappie, oysters, frog legs, shrimp, etc) in egg
batter, then roll in flour. Fry in moderately hot oil until golden
brown. If oil is too hot, batter will burn. Vegetables are good in
this batter (eggplant, squash, etc) Strip fish into thin strips
before dipping in batter.
Collection of Clarence Fontish
Source: Recipe of Bill Rogers, Golf Director, San Antonio CC
