Fish Fry Lake Perch Beer Batter Recipe
12 Lake Perch filets (about 1 pound)
Combine 2 cups of flour, salt, paprika, and pepper in a small bowl, mix well. Add warm beer to the flour mixture and beat with a wire whisk until well combined and foamy. Refrigerate the batter for at least 60 minutes. Remove skin from the Lake Perch filets and wash with cold water. Dry the filets with paper towels. Put ½ cup of flour in a plastic bag. Add the perch filets to the plastic bag and shake to coat the filets with flour. In a large frying pan, heat the canola oil, 1/2 inch deep, to about 375 degrees. Remove beer batter from your refrigerator and stir well again with the wire whisk. Take the floured filets and dip one by one, into the beer batter to coat, and carefully place the filet into the hot oil. Fry filets till golden brown on both sides. Place cooked filets on paper towels to drain excess oil. Serves two.
2 1/2 cups flour (reserve 1/2 cup of flour for dusting filets)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon paprika
1 12 ounce can beer warm
canola oil for frying
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Tuesday, June 16, 2009
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