| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Seafood | 4 | Servings | |
INGREDIENTS
| 6 | T | Flour |
| 1/4 | Can, 3 oz. beer | |
| 2 | T | Yellow cornmeal |
| 4 | White perch scaled and | |
| Sprinkled inside and out | ||
| With lemon juice | ||
| 1/2 | t | Dill weed or tarragon |
| 1 | t | Salt |
| 1 | T | Paprika |
| 4 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 189
Calories From Fat: 119
Total Fat: 13.3g
Cholesterol: 7.2mg
Sodium: 585.1mg
Potassium: 83.6mg
Carbohydrates: 14.6g
Fiber: 1.2g
Sugar: <1g
Protein: 1.9g