|Milk||1⁄3 Cup (5.33 tbs)|
|Salad oil||1 Teaspoon|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Baking powder||1 Teaspoon|
Beat eggs until light, then beat in milk, oil and sifted dry ingredients.
When smooth, use this batter for dipping fresh or frozen-and-defrosted servings of fish fillets, shrimp, oysters, clams and scallops.
Always wipe or dry fish or seafood and lightly dust with flour before dipping and the batter will coat evenly.
This amount makes about 1 1/2 cups or enough to coat 1 1/2 pounds fish, or 1 pound shellfish.