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.
- Portion size 8 servings
- Credits : Canadian Living Magazine: April 2013
Ingredients
Method
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.
Nutritional facts Per serving: about
- Sodium 340 mg
- Protein 25 g
- Calories 389.0
- Total fat 20 g
- Potassium 491 mg
- Cholesterol 98 mg
- Saturated fat 2 g
- Total carbohydrate 23 g
%RDI
- Iron 20.0
- Folate 29.0
- Calcium 12.0
- Vitamin A 3.0
- Vitamin C 5.0
