The Best All Purpose Deep Fry Batter

1. 1

   Mix all dry ingredients, except the extra flour, whisk together.

2. 2

   Add beer and only mix lightly.

3. 3

   DO NOT over mix. If there are flour lumps just squish with the back of a spoon.

4. 4

   You want the mix to be blended but not overmixed as it will not 'puff up' when deep-frying.

5. 5

   For fish,shrimp, and 'meaty or wet' items I usually towel dry them and dredge them in the additional flour.

6. 6

   Then dip and cover in mixture. Let the excess drip off and when putting any item in the deep fryer -- use tongs.and dip whatever you are deep frying in the oil for about 10 seconds, then release.

7. 7

   This prevents the food from sticking to the bottom of the fryer. (Took us a while to learn that technique).

8. 8

   When it comes to fish or something long or big -- I just put the first inch or 2 in and let it bubble for a few seconds so that I know it won't sink to the bottom and stick. (I truly hated that with deep frying).

* Per serving · 4 servings · Values may vary.