white perch in beer batter

4 servings
6 tablespoons Flour
¼  Can (3 oz.) beer
2 tablespoons Yellow cornmeal
White perch scaled and
  Sprinkled inside and out
  With lemon juice
½ teaspoon Dill weed or tarragon
1 teaspoon Salt
1 tablespoon Paprika
4 tablespoons Lard or cooking oil

The original "best of Denver" Candlelight recipe.

Mix the flour, cornmeal, dill or tarragon, salt, and paprika in a bowl, then add the beer and beat until smooth.

Dip the fish in the beer batter one at a time.

Heat the lard in an iron skillet and saute the fish 8-9 minutes to the side.

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