Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 6 tablespoons | Flour |
| ¼ \N | Can (3 oz.) beer |
| 2 tablespoons | Yellow cornmeal |
| 4 \N | White perch scaled and |
| \N \N | Sprinkled inside and out |
| \N \N | 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.