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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This recipe comes from Tom Collins, in Walker Wisconsin and was published in Ron Schara's Minnesota Fishing Guide in 1978. It has been a favorite of mine for many years and works well with any firm white meat fish. It can also be used to deep fry firm vegetables like broccoli. Ingredients:
2 eggs, whole beaten |
12 ounces beer |
12 ounces flour |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/4 nutmeg |
1/2 teaspoon baking powder |
Directions:
1. Combine eggs and beer Add dry ingredients all at once.
2. Mix smooth, adjust consistency as required.
3. If batter is heavy, adjust with a small amount of milk, If batter is too thin, adjust with cornstarch. Do not over mix.
4. Dredge fish or vegetable lightly in cornstarch.
5. Shake off excess, dip in batter and immerse directly into fat cooking at 375 degrees.
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