| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | American | Seafood | 6 | Servings |
INGREDIENTS
| 6 | Trout filets | |
| 1 | c | All-purpose flour |
| 2 1/2 | cn | (12-oz) beer |
| 1 | ts | Cayenne pepper |
| 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. CONFEDERATE HOUSE WESTHEIMER, HOUSTON WINE: MARK WEST CHARDONNAY From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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