Title: Grant's Fry Batter
Categories: Seafood Appetizer
Yield: 6 Servings

2	c	Buttermilk
3		Eggs, lightly beaten
		Several dashes of Tabasco Sauce
3		Shakes Worchestershire Sauce
1/4	ts	Garlic salt
1	ts	Salt
		Lots of pepper (to taste)
		Self-rising flour

*SOURCE: Recipe of Bill Rogers, Golf Director, San Antonio CC

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*

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