While this recipe calls for pickerel, any firm-fleshed white fish, such as halibut, whitefish or cod, is just as delicious. Use a deep bowl for the batter to make dipping and coating the fillets easy.
HANDS-ON TIME
30 minutes
TOTAL TIME
40 minutes
MAKES
8 servings
INGREDIENTS
3⅓ cups all-purpose flour
1¾ tsp salt
½ tsp cayenne pepper
2 bottles (each 341 mL) beer
vegetable oil for deep-frying
900 g pickerel fillets, skinned
8 lemon wedges
DIRECTIONS
In large bowl, whisk together 3 cups of the flour, salt and cayenne pepper; whisk in beer until smooth. Let stand for 15 minutes.
Pour enough oil into deep fryer or deep large deep saucepan to come no more than halfway up side; heat until deep-fryer thermometer reads 375°F (190°C).
Meanwhile, cut fish into serving-size pieces. Dredge in remaining flour, shaking off excess; dip into batter to coat. Deep-fry fish, turning once, until golden brown, 6 to 8 minutes. Using slotted spoon, transfer to paper towel–lined rimmed baking sheet to drain. Serve with lemon wedges to squeeze over top.
NUTRITIONAL INFORMATION, PER SERVING: about 389 cal, 25 g pro, 20 g total fat (2 g sat. fat), 23 g carb, 1 g fibre, 98 mg chol, 340 mg sodium, 491 mg potassium. % RDI: 12% calcium, 20% iron, 3% vit A, 5% vit C, 29% folate.
TIP FROM THE TEST KITCHEN
A light golden pilsner or pale ale would be terrific in this fish batter. It’s also delicious to drink with the finished fish.
