Learn to cook like a Cajun and develop your own style with help from south Louisiana cook and humorist, Jacques Gaspard, who's been cooking great Cajun foods for nearly 50 years. Learn how to prepare the best gumbos, seafood, jambalaya, stews, salads and deserts – the way they were originally prepared – pure and simple. Besides great original recipes you will discover a hodgepodge of stories, recordings, music, videos and humorous anecdotes to entertain. So enjoy! ... Ahheee!!

Saturday, July 01, 2006

Fried Shrimp Batter

This batter is also good for frying soft shell crabs, bullfrog legs, eggplants, onion rings, green tomatoes, and other vegetable or seafood of your choice.

Ingredients

  • 1 cup all-purpose flour
  • 1 cup cold water
  • 1/2 tsp sugar
  • 1 egg
  • 1/2 tsp salt
  • 1/2 tsp white pepper
Instructions
    Mix all ingredients then set aside in the refrigerator for a few minutes before using.

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