Categories: Fish/sea, Appetizers 
      Yield: 6 servings 
  
      2 c  Buttermilk                        1/4 ts Garlic salt 
      3    Eggs, lightly beaten                1 ts Salt 
           Several dashes of Tabasco                Lots of pepper  (to taste) 
           -Sauce                                   Self-rising flour 
      3    Shakes Worchestershire Sauce    
  
  *SOURCE: Recipe of Bill Rogers, Golf Director, San Antonio CC 
   
  Combine all ingredients except flour; blend well.  Dip fish or seafood, 
  (bass, crappie, oysters, frog legs, shrimp, etc) in egg batter, then roll 
  in flour.  Fry in moderately hot oil until golden brown.  If oil is too 
  hot, batter will burn.  Vegetables are good in this batter (eggplant, 
  squash, etc)  Strip fish into thin strips before dipping in batter. 
  *Collection of Clarence Fontish*