well, a bit of better butter'd make the bitter batter less bitter, but if you want bitter batter then you wouldn't use the better butter. you'd use bitter butter and add it to better batter to make a bitter butter batter, but you don't have to worry about trying to buy bitter butter because you can make bitter butter by badly burning better butter.

if you want bitter butter you can also add a bit of bitter batter to the better butter and it'll make the better butter bitter if you don't feel like buying better butter to burn, but if you have bitter batter and add just a bit of better butter, it should make the bitter batter better, but if you use too much better butter you've turned the better butter bitter by adding bitter batter to the better butter, rather than better butter to the bitter batter.

but if you balance the bitter batter and better butter, you have a better bitter butter batter, which is best for most things that you would use bitter batter and better butter for, as well as most things you'd use better batter and bitter butter for.....so blah.

bigkahuna, see what you started?

but if you want bitter batter then you would never ad the better butter unless you wanted bitter butter which would be ruining the better butter and making it bitter butter.

Bit of a bad idea - better butter is better for budding batterers who want better batter.

(Actually, it's a perfectly good idea - but dyslexic confusion is a bit bad.)

rotfl -
got my tongue in a twist just reading it.

Actually no I've never sampled the delights of traditional scottich cuisine (well haggis obviously)
maybe next time I'm north of the wall I'll give it go :-)

Actually those mars bar icecreams you get would be pretty good deepfried I reckon :-)

We're sort of spoiled round here as we have the best fish and chip shop in england (and that's official) about half a mile away. So if we ever fancy fish and chips that's where we go.
[url]http://www.seafish.org/plate/fishandchips.asp?p=gf184[/url]

Andy's is my local :-) And you'll notice the only f&c shop in britain that's beat it is in scotland - so if you're in england or wales Andy's is best :-)

For those who don't realise just how amazing an achievement that really is I would say that britain has approximately one fish and chip shop for every 2 pubs and more pubs than canada has donut shops or america has burger joints. In a mile radius of me I can think of six F&C shops. And that's not counting the ones I don't know about and the moble chip vans.

To be the best in england and wales is pretty amazing.

So if you're planning on coming to england - swing by the midlands (I would also point out that church gresley is darn near the exact centre of the country) and I'll treat you to fish and chips from heaven :-)
My treat :-)

Umm, I hesitate to mention this but in the interests of decent culinary practice it really ought to be pointed out that Batter does not actually contain butter.
milk, flour, eggs. Sometimes beer - but never butter.

I feel like such a killjoy now ;-(

well if you're going to go for an all encompassing generic 'batter'. Then yep butter could be a possibility.
If you're going to go for the more reasonable :- batter as a coating for something which is then fried - then nope no butter. :-)

Oh my!!!!!!