Tested till perfect Beer-Battered Pickerel

Beer-Battered Pickerel

While it was pickerel we feasted on for our shore lunch at Hatchet Lake, Sask., any white freshwater fish will do for this classic fish-fry. There is more batter than needed, but it makes it easier to dip the fish.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2009

Recipe3 out of 5 based on 8 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8

Ingredients

  • 3-1/3 cups 3-1/3cupsall-purpose flour
  • 1-3/4 tsp 1-3/4tspsalt
  • 1/2 tsp 1/2tspcayenne pepper
  • 2 bottles (each 341 mL) 2bottles (each 341 mL)beer
  • vegetable oil, for deep-frying
  • 2 lb 2lbpickerel filletpickerel fillets, skinned
  • 8 8lemon wedges
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Preparation

In large bowl, whisk together 3 cups (750 mL) of the flour, salt and cayenne; whisk in beer until smooth. Let stand for 15 minutes.

In deep fryer or deep pot, pour in enough oil to come no more than halfway up side; heat to 375°F (190°C) on deep-fryer thermometer or until 1-inch (2.5 cm) cube of white bread turns golden in 30 seconds.

Meanwhile, cut fillets into serving-size pieces. Dredge fish in remaining flour, shaking off excess; dip into batter to coat. Deep-fry fish, turning once, until golden brown, about 6 minutes. With slotted spoon, transfer to paper towel–lined baking sheet to drain. Serve with lemon wedges.

Additional information : Tip: The temperature of the oil will fluctuate during frying, so you may need to adjust the heat accordingly.

Nutritional Information Per serving: about

cal 389 pro 25g total fat 20g sat. fat 2g
carb 23g fibre 1g chol 98mg sodium 340mg
potassium 491mg

% RDI:

calcium 12 iron 20 vit A 3 vit C 5
folate 29
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