Beer-Battered Pickerel

Beer-Battered Pickerel with Fried Potatoes and Onions Image Author: Canadian Living Credits: Beer-Battered Pickerel with Fried Potatoes and Onions Image

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

Ingredients

  • 3 1/3 cups all-purpose flour
  • 1 3/4 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 2 bottles (each 341 ml) beer
  • vegetable oil for deep-frying
  • 2 lbs pickerel fillet skinned
  • 8 lemon wedges

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
  • Fibre 0.0
  • Folate 29.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 12.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Beer-Battered Pickerel