White Perch in Beer Batter
Yield
4 servingsPrep
15 minCook
30 minReady
45 minLow Cholesterol, Trans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | tablespoons |
all-purpose flour
|
|
| ¼ | can |
beer
|
|
| 2 | tablespoons |
cornmeal
yellow |
|
| 4 | each |
perch
white, scaled, 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9E+1 | ml |
all-purpose flour
|
|
| 0.3 | can |
beer
|
|
| 3E+1 | ml |
cornmeal
yellow |
|
| 4 | each |
perch
white, scaled, sprinkled inside and out with lemon juice |
* |
| 2.5 | ml |
dill weed
or tarragon |
|
| 5 | ml |
salt
|
|
| 15 | ml |
paprika
|
|
| 6E+1 | ml |
lard
or cooking oil |
|
Directions
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 sauté the fish 8 to 9 minutes to the side.
