| 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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