Beer-Battered Pickerel

By broots

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

Step 1

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.