INGREDIENTS:

2 Cups flour
2 Eggs
1 bottle beer (I use MGD, But it does not really matter…)
1 Teaspoons baking powder
2 Tablespoons Creole Seasoning
1 Tablespoon seasoned salt (Lawrys is a good choice)
½ Teaspoon curry powder. (This is the secret ingredient if you want to withhold it from your friends…)

NOTE: - These seasonings are sort of “to taste” Basically, you are going to smell the batter. You should be able to smell the seasonings. If not add ½ teaspoon Creole seasoning and ½ teaspoon of the seasoned salt.

(Don’t add more curry powder – just trust me on this one…) The batter should be somewhat red-orange in color. If it seems too thick (it should be a bit less thick than pancake batter) add a little water.

PROCEDURE:

When batter frying, there is a very important step that most people leave off. FLOURING! Lets assume that we are talking about fish fillets here. Before you dip the fish fillets in the batter, YOU MUST FLOUR THEM FIRST! This initial coat of flour acts as a glue between the fillet and the batter. So, lightly coat each piece of fish with flour, then dip them in the batter. Let the excess batter run off before GENTLY laying the fish in the hot oil. Cook until golden brown on each side. Let drain on paper towels.