Custom Catering's

Seafood Fry Batter
Yield - Batter for about 5 Lbs of Seafood

Ingredients
Dry Batter
2 CUPS CORN FLOUR
2 CUPS FLOUR
2 TBSP GRANULATED GARLIC
2 TSP GROUND CAYENNE PEPPER
2 TSP BLACK PEPPER
2 TSP WHITE PEPPER
1 TSP SALT
Milk Wash
4 CUPS MILK
1 TBSP CAYENNE BASED HOT SAUCE
1/2 CUP DRIED PARSLEY

Method
Separately, mix the batters in 2 large stainless steel bowls, refrigerate.

Alternate Method
Replace the corn flour with corn meal, and reduce the white flour to only 1/2 cup.

Chef's Notes:
This batter recipe is traditionally used to fry most seafood. We normally dip the seafood in the milk wash, then place the product into the dry batter, back into the milk wash, and again into the dry batter. The seafood is shaken to remove all excess batter then fried.

It is also very important to fry seafood with a very cold batter. I strongly recommend that both batters be kept under refrigeration until ready for use.

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Chef Emile L. Stieffel, Custom Catering, Inc. email address: custom@acadiacom.net
Copyright © 1995 Custom Catering, Inc. All rights reserved.
Revised: April 25, 1997.