Beer Battered Fish

By johandi

Ingredients

• 8 cups canola oil (2 L)
• 1 cup all-purpose flour (250 mL)
• 1/2 tsp garlic powder (2 mL)
• 1 bottle Fort Gary Ale (1 bottle )
• 1/2 tsp cayenne pepper (2 mL)
• 1/2 tsp onion powder (2 mL)
• 1 tsp salt (5 mL)
• 1 1/2 tsp pepper (7 mL)
• 1 lbs Lake Winnipeg pickerel (500 g)
• 1/2 cup all-purpose flour, for dredging (125 mL)

Details

Adapted from canolarecipes.com

Preparation

Step 1

Preheat canola oil to 390 F to ensure the oil remains at the optimal frying temperature of 375 F when you place the fish in the oil.

In a shallow bowl mix 1 cup flour, cayenne pepper, onion powder, garlic powder, salt and pepper. Add beer and mix until smooth. Set aside for 15 minutes. Dredge pickerel fillets in 1/2 cup (125 mL) flour before dipping in batter.

Once fillets have been dredged with flour and then dipped into batter, place in hot canola oil to deep fry. Cook until golden brown. Remove from canola oil with slotted spoon and drain on paper towels.