Onion Ring Batter
 

Anybody get a best-good recipe?

I cook things on the charcoal grill almost exclusively, and have no experience frying things.

I have some crappie filets that I got from a friend. I usually do fish on the grill or my steamer, but I want to try frying them this time.

It would be ideal if I could make a batter that will work for the fish as well as the onions, but not absolutely necessary. I have some ideas from google but wanted to check with the culinary gurus here before diving in.

Sorry if repost.

Dinny

Here's the recipe from a famous Sioux City drive-in that is known for their onion chips. I've cut the recipe down to 1/3 because the original I have is for restaurant purposes.

1/2 lb flour
1/2 C water
1/2 C milk
1/3 egg - beaten
2 t salt
4 t sugar
1 t melted shortening

Golden Dipt breading or cracker meal

Combine all dry ingredients except the breading or cracker meal. Slowly add the milk and water while mixing until batter is smooth. Add the shortening.

Dip the onion in the batter, then in the dry breading or cracker meal. Fry.

I've never done it but I would suppose it would make a decent fish batter as well. Might want to add some pepper or other favorit spices if you're going to do that though.

I'd replace the water with your favorite beer (I prefer dark ale's) and for the fish, add some finely grated onion and garlic. You could also add chopped herbs such as mint or celantro.

But when is enough, enough?

If it looks like lawn clippings, you have enough. Now go choke on a porkchop! OY VAY!

If you are being lazy you could get a box of 'tempura' batter at any decent supermarket.
(For either)

For just the Crappie, you could also do 1 of 2 very easy things: Just make a seasoned flour mix (Flour + salt + pepper + any other herbs/spices) and dredge them in that before you fry them. I do a LOT of fish in seasoned flour and it never fails.

Also you could buy some 'bread crumbs' (In blue can, seasoned or unseasoned) and 1st then do them in seasoned flour (above) then dip them in egg ( a couple eggs in a bowl, whipped up), then finally in bread crumbs.

The flour, egg, then bread crumbs works awesome with fish, and chicken.

Classic way of preparing fish. I like to go flour, egg, flour egg then Italian breadcrumbs. This makes the fish really crispy yet light and fluffy.


"The flour, egg, then bread crumbs works awesome with fish, and chicken."

Yah i like the italian ones too (in the Blue can)...The brand is slipping me right now but theyre pretty yummy. It isnt that light though (IMO) but damn good. An onion ring or tempura batter would be lighter.

I'm not much of a fan of tempura batter but to each their own. I guess it depends on the type of fish. I catch alot of grunt, hognose snapper and sea trout wich are all very delicate fish and work really well with the method we are talking about.

My favorite O-Ring batter is an easy beer batter, and it doesn't seem to burn the oil as much as egg wash/flower batters.

In a bowl just mix flour and a few spices (salt, pepper, garlic maybe, avoid spices that burn easily), then wisk in some beer until it gets a consistency somewhat like thick pancake batter. Just dip the rings and fry.

You guys are making me ****ing hungry

ROFL