I've been looking for a decent eggless batter recipe for a while now without any success. So glad I found this!The texture is perfect- crisp and airy. Looking forward to experimenting with it!
waterdiva January 16, 2014 REVIEW:
This worked perfectly for oil fondue -- great texture and flavor. The new favorite!
Guest Foodie November 3, 2013 REVIEW:
Used this on mushrooms last night. Fantastic! I added a pinch of cayenne to spice it up a bit.
LSmith June 23, 2013 REVIEW:
Used this on catfish in the deep fryer. Perfect! Great texture. I did add some seasoned salt as suggested and that seemed to spice things up nicely.
Ex April 1, 2013 REVIEW:
5 stars for a reason! We used it to deep fry chicken, Oreos, bacon, bread, and butter.
Technologist June 20, 2012 REVIEW:
Excellent. Bought some frozen okra, battered it, came out crispy, have some more batter left and saved over $4. Kudos
Tammy March 14, 2012 REVIEW:
Delightful and easily flavored batter. We used it for deep-fried mushrooms. All I added was a little garlic pepper. Very tasty and the whole family loved it. Thanks!
Travis November 12, 2010 REVIEW:
Used for halibut fish and chips. Really good batter. Will plan to use this recipe in the future for other things.
fadedrose June 9, 2008 REVIEW:
I like this recipe. I doubled it but l/2 more would have done the job for 2 lbs of flounder.
Added a teasp. Old Bay, 1/2 teas. each salt and pepper.
Used a frying pan with about 1/2 inch of oil. Be careful not to let the battered pieces touch until cooked because they'll stick together. This makes a wonderfully crisp batter with tasty crunchy bits left in the pan.
LauraZero September 10, 2007 REVIEW:
I LOVED this recipe. I added a little bit of Seasoning Salt and some Old Bay Seasoning and it turned out great. My new favorite batter for fish and chips!
Frenchie February 13, 2003 REVIEW:
I use this batter on everything that I deep fry. I vary it a bit by adding different seasonings depending on what I'm cooking. It's foolproof and always turns out good. I highly recommend this recipe to anyone who asks me about deepfrying.