Beer batter fried trout
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Trout filets | |
| 1 | cup | All-purpose flour |
| 2½ | can | (12-oz) beer |
| 1 | teaspoon | Cayenne pepper |
| Tartar sauce (see recipe) | ||
Directions
Mix flour, beer & cayenne in blender until smooth & consistency of thick pancake batter. Refrigerate batter about 1 to 1-½ hours. Dip filets in batter & drop into hot, deep fat (350 F.) & deep fry. Remove from fat with slotted spoon & drain on paper towels. Serve with CONFEDERATE TARTAR SAUCE.
CONFEDERATE HOUSE
WESTHEIMER, HOUSTON
WINE: MARK WEST CHARDONNAY
From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .