Beer-Battered Pickerel Beer-Battered Pickerel

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

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

  • 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 fillets 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

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