White perch in beer batter
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Flour |
| ¼ | Can (3 oz.) beer | |
| 2 | tablespoons | Yellow cornmeal |
| 4 | 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 |
Directions
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.