Quote Originally Posted by ThePerchKiller View Post
It aerates the batter and makes for lighter crust that puffs up quickly. I've made it with beer too, but the club soda batter seems to be a crowd pleaser, try it once and you might love it. I use it straight out of the can, the bubbles are what make for a good, light batter. The japanese chefs use club soda and self rising flour to make tempura batter. This is similar, just a little bit thicker.
Thanks! I will definitely be trying soon!


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