Beer-Battered Pickerel
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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.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 389 |
| pro | 25 g |
| total fat | 20 g |
| sat. fat | 2 g |
| carb | 23 g |
| fibre | 1 g |
| chol | 98 mg |
| sodium | 340 mg |
| potassium | 491 mg |
| % RDI: | - |
| calcium | 12% |
| iron | 20% |
| vit A | 3% |
| vit C | 5% |
| folate | 29% |
Suggested Recipes
-
3-1/3 cups (825 mL) all-purpose flour
1-3/4 tsp (9 mL) salt
1/2 tsp (2 mL) cayenne pepper
2 bottles (each 341 mL) beer
vegetable oil for deep-frying
2 lb (1 kg) pickerel fillets, skinned
lemon wedges
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.
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.
Tags:
Source
Canadian Living Magazine: June 2009
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