| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Seafood | 4 | Servings | |
INGREDIENTS
| 6 | tb | Flour |
| 1/4 | Can (3 oz.) beer | |
| 2 | tb | Yellow cornmeal |
| 4 | White perch scaled and | |
| Sprinkled inside and out | ||
| With lemon juice | ||
| 1/2 | ts | Dill weed or tarragon |
| 1 | ts | Salt |
| 1 | tb | Paprika |
| 4 | tb | Lard or cooking oil |
INSTRUCTIONS
The original "best of Denver" Candlelight recipe. Mix the flour, cornmeal, dill or tarragon, salt, and paprika in a bowl, then add the beer and beat until smooth. Dip the fish in the beer batter one at a time. Heat the lard in an iron skillet and saute the fish 8-9 minutes to the side.
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