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Ybendeaux Batter Recipe

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This recipe for Ybendeaux Batter is from Weisenhorn Family Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cup Flour (not self rising)
2 cans beer
1 ½ tablespoon Tony Catcheres Creole Seasoning
Directions:
Directions:
Mix beer and flour. Add seasoning and let sit 45 minutes. Mix again. Batter should have the consistency of thin pancake batter. Dip food into batter and drop gently into 375 degrees peanut oil. Brown and serve. If batter is too thick, add more beer. If too thin, add flour. Serve fresh out of oil. Tends to get greasy if sits too long
Personal Notes:
Personal Notes:
This batter is very versatile. Can be used with : Mushrooms, squid, onion pieces, sliced potatoes, fish filets (1/2 inch thick max) shrimp, squash, zucchini, etc.

Steve used this recipe whenever he made his "Shrimp-On-A-Stick" that he sold as a vendor at county fairs and various other events. He often had to Close Down Shop because he sold out and couldn't keep up with the demand!

 

 

 

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