Lone John Sliver Beer-Battered Fish

Directions

Batter: In a 1½ quart mixing bowl, with wire whisk, whip ⅔ cup beer, lemon juice, egg, biscuit mix, and ½ cup self-rising flour together until smooth. Let it stand ten minutes at room temperature before using.

Meanwhile place two soup or cereal bowls on counter near the stove so that you can work quickly in coating food and getting it into the hot oil.

In one small bowl put ½ cup beer and into the other put ½ cup self-rising flour.

Have a cookie sheet on hand. Cover half of it with paper towels for draining the fried foods. The other half leave plain for drying the coated food before you dip it into batter.

Allow 1½ to 1½ pounds fish fillets to serve 4 people.

Cut each fillet in half to resemble triangles.

Dip 1 piece at a time, first into beer. Let excess drip off.

Coat lightly then in the self-rising flour.

Place floured pieces on cookie sheet to dry 2 or 3 minutes. Then spear piece with 3-tined fork or tip of sharp knife and coat in prepared batter evenly but lightly, letting excess drip back into bowl of batter.

Fry a few pieces at a time in 385 to 400℉ (200℃) oil, at least 1½ inches to 3 inches deep in heavy saucepan or use electric fry pan with temperature control dial to regulate heat of oil.

Allow about 3 or 4 minutes per side for each piece of batter-coated fish, turning once to brown other side.

Remove from oil with tip of sharp knife. Drain on paper towel.

Keep warm on cookie sheet in 300F oven until all pieces have been fried.

SHRIMP-DEEP FRIED: Substitute large or jumbo shrimp preferably frozen, cooked, ready to serve shrimp, that have been completely thawed, following the Lone John Silver recipe exactly, using the shrimp in place of the fish triangles.

Be sure to dip the shrimp 1st in the beer and then into the self-rising flour before coating in prepared batter.

Fry as directed for fish in above recipe.

1 pound serves 4.