Beer Batter Fried Trout
Ingredients
6 trout filets
1 c all-purpose flour
2 1/2 cn (12-oz) beer
1 ts cayenne pepper
1 tartar sauce (see recipe)
Instructions
Mix flour, beer & cayenne in blender until smooth & consistency of thick
pancake batter. Refrigerate batter about 1 to 1-1/2 hours. Dip filets in
batter & drop into hot, deep fat (350 F.) & deep fry. Remove from fat with
slotted spoon & drain on paper towels. Serve with CONFEDERATE TARTAR SAUCE.
6 trout filets
1 c all-purpose flour
2 1/2 cn (12-oz) beer
1 ts cayenne pepper
1 tartar sauce (see recipe)
Instructions
Mix flour, beer & cayenne in blender until smooth & consistency of thick
pancake batter. Refrigerate batter about 1 to 1-1/2 hours. Dip filets in
batter & drop into hot, deep fat (350 F.) & deep fry. Remove from fat with
slotted spoon & drain on paper towels. Serve with CONFEDERATE TARTAR SAUCE.
0 Comments:
Post a Comment
<< Home