This recipe makes 8 servings
|Per serving: about||-|
|total fat||20 g|
|sat. fat||2 g|
- Portion size: 8
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.
- 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
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.
Source : Canadian Living Magazine: June 2009