Ralph's Beer Batter

1/2 cup or so Flour
1 whole egg, doesn't matter if it's warm or cold
1/2 teaspoon or so of each,rub betweenpalms to crush
   oregano
   marjoram
   thyme
   parsley(If you got the dry stuff)
some garlic salt(or a smidge of garlic powder)
Salt(if you didn't use garlic salt)
pepper
1/4 teaspoon sugar
about 1-1 1/2 teaspoons(s)Baking Powder(the secret ingredient)

Add beer and mix till smooth.

The thicker the mixture, the thicker the cooked batter will be;
the thinner the mixture, the thinner the cooked batter will be.
Play around with the mixture till you get it how ya like it.
The thick cooked batter gets soft and spongy for leftovers.

Next Secret: Pat the fish(shrimp,seafood,veggies,snickers ) dry with paper towels before you dip it in the oil. It keeps the batter from slipping off the food.

Remember,you can always add other spicesi.e.,use a tablespoon of italian seasoning,instead of all of the above. Do not worry about overdose of spices, the deep frying will remove alot of the spice's aromatics.

Sounds pretty good Roy, but I still cant vision the final product.  Maybe you can show us what your talking about by cooking-up a big mess of fish at an upcoming event.

This is going to be yummy!  Cant wait.

All very good, if you pat tem dry then dust them in a little flour first then batter, that helps the batter to stick. Just dust and tap then dip and fry

A couple more tips to make your frying experience even more wonderful ...

Fry at a constant 350.  Don't add too many pieces causing the oil temp to drop too much.  And don't let the temp get too hot either.

Also, use cold beer.  And a good beer at that.  Good beer makes good batter, don't skimp on the beer just because you think you're making batter out of it.

-Allen

A couple more tips to make your frying experience even more wonderful ...

Fry at a constant 350.  Don't add too many pieces causing the oil temp to drop too much.  And don't let the temp get too hot either.

Also, use cold beer.  And a good beer at that.  Good beer makes good batter, don't skimp on the beer just because you think you're making batter out of it.

-Allen

I agree, I started out with pretty thick batter and it expanded alot, became like a quarter inch thick, and i cooked the first two batches not long enough and they were kinda soggy. Eack batch i thinned it out a little and the third batch was perfect. Next time will be all good.

Good Beer? of course, i used Budweiser.... not light either.. I don't really like beer so i didn't want something with too strong a taste.

Roy, you killed me with this post.  I made the mistake of looking at your pictures of the finished product before lunch today.  My cube neighbor actually commented on the sound of my stomach growling as I drooled over the fish.  Lol! 

I'll get my chance soon........but not soon enough!

Roy, you killed me with this post.  I made the mistake of looking at your pictures of the finished product before lunch today.  My cube neighbor actually commented on the sound of my stomach growling as I drooled over the fish.  Lol! 

I'll get my chance soon........but not soon enough!

You mean the "dinner" post. Funny stuff, It was pretty damn good. My stomach was grumbling after, i just couldn't stop testing it...