While it was pickerel we feasted on for our shore lunch at Hatchet Lake, Sask., any white freshwater fish will do for this classic fish-fry. There is more batter than needed, but it makes it easier to dip the fish.
By The Canadian Living Test Kitchen
Source: Canadian Living Magazine: June 2009
Portion size 8
Ingredients
3-1/3 cups (825 mL) all-purpose flour
1-3/4 tsp (9 mL) salt
1/2 tsp (2 mL) cayenne pepper
2 bottles (each 341 mL) beer
vegetable oil, for deep-frying
2 lb (907 g) pickerel fillets, skinned
8 lemon wedges
Preparation
In large bowl, whisk together 3 cups (750 mL) of the flour, salt and cayenne; whisk in beer until smooth. Let stand for 15 minutes.
In deep fryer or deep pot, pour in enough oil to come no more than halfway up side; heat to 375°F (190°C) on deep-fryer thermometer or until 1-inch (2.5 cm) cube of white bread turns golden in 30 seconds.
Meanwhile, cut fillets into serving-size pieces. Dredge fish in remaining flour, shaking off excess; dip into batter to coat. Deep-fry fish, turning once, until golden brown, about 6 minutes. With slotted spoon, transfer to paper towel–lined baking sheet to drain. Serve with lemon wedges.
Additional information : Tip: The temperature of the oil will fluctuate during frying, so you may need to adjust the heat accordingly.
Nutritional Information Per serving: about
cal 389 pro 25g total fat 20g sat. fat 2g
carb 23g fibre 1g chol 98mg sodium 340mg
potassium 491mg
% RDI:
calcium 12 iron 20 vit A 3 vit C 5
folate 29
http://www.canadianliving.com/food/beer_battered_pickerel.php
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