3 lg. eggs
1/4 c. olive oil
1/4 c. all-purpose flour
1/4 tsp. dried rosemary, crumbled
1/4 tsp. dried sweet basil, crumbled
Salt & pepper

FISH FRY:

1 1/2 lb. fish fillets, shrimp, cleaned squid, clams, mussels or eel
Oil for frying (1/2 olive oil if possible)
1/2 c. flour
Salt & pepper
Parsley, lemon wedges & quartered tomatoes

If fish is frozen, defrost and drain well.

Beat eggs with whisk until well mixed. Add oil and beat to mix well. Add flour and seasoning; beat until smooth batter is formed. Let stand 30 minutes. Beat again before dipping fish.

Rinse fish; pat dry. Heat 3 inches oil in deep fat fryer or 1 inch oil in electric skillet to 360 degrees. Dredge fish in flour seasoned with salt and pepper, coat well; shake off excess flour. Dip fish in batter few pieces at a time. Deep fry until golden. Drain on absorbent paper. Keep warm until all fish is cooked. Garnish with lemon wedges. Batter good for fried zucchini.