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Beer Batter Fried Trout
Ingredients
- 6 x Trout filets
- 1 c. All-purpose flour
- 2 1/2 can (12-ounce) beer
- 1 tsp Cayenne pepper Tartar sauce (see recipe)
Directions
- Mix flour, beer & cayenne in blender till smooth & consistency of thick pancake batter. Chill batter about 1 to 1-1/2 hrs. Dip filets in batter & drop into warm, deep fat (350 F.) & deep fry. Remove from fat with slotted spoon & drain on paper towels. Serve with CONFEDERATE TARTAR SAUCE.
- WINE: MARK WEST CHARDONNAY
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