|2 pounds||Fillet of sole (or any white-fleshed fish)|
|1 teaspoon||Baking powder|
|½ teaspoon||Onion powder|
|⅛ teaspoon||White pepper|
|2||Eggs, beaten vegetable oil tartar sauce|
The batter for this fried fish dish is light and crisp with a delicate beer flavor. Other fish fillets may be substituted for sole.
Pat fish dry with paper towels. Cut each piece in half lengthwise.
Combine dry ingredients. Mix beer with eggs and 2 TBS oil and add to dry ingredients. Stir just until moistened. Heat ¼ inch oil in a skillet. Dip each piece of fish in batter, coating well. Fry until golden brown on both sides. Serve with tartar sauce. Make 6-8 servings. From the files of Al Rice, North Pole Alaska. Feb 1994
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