While this recipe calls for pickerel, any firm-fleshed white fish, such as halibut, whitefish or cod, will do. 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
- 3 1/3 cups all-purpose flour
- 1 3/4 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 2 bottles (341 ml each) beer (see tip, below)
- vegetable oil for deep-frying
- 900 g pickerel fillets skinned
- 8 lemon wedges
MethodIn large bowl, whisk together 3 cups of the flour, salt and cayenne pepper; whisk in beer until smooth. Let stand for 15 minutes.
Pour enough oil into deep fryer or deep large saucepan to come no more than halfway up side; heat until deep fryer thermometer reads 375ºF (190ºC).
Meanwhile, cut fillets into serving-size pieces. Dredge in remaining flour, shaking off excess; dip into batter to coat. Deep-fry fish, turning once, until golden brown, 6 to 8 minutes. Using slotted spoon, transfer to paper towel–lined baking sheet to drain. Serve with lemon wedges to squeeze over top.
Tip from The Test Kitchen: A light golden pilsner or pale ale would be terrific in this fish batter. It's also delicious to drink with the finished fish.
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
- Iron 20.0
- Folate 29.0
- Calcium 12.0
- Vitamin A 3.0
- Vitamin C 5.0