Courtesy of: West Virginia Department of Natural Resources
Bluegill, walleye, sauger, yellow perch, crappie or bass are good options for this recipe. Make sure you use self-rising flour, which has leavening agents that make the batter light and crispy. You can make your own by combining 1 cup all-purpose flour, 1½ teaspoons baking powder and ¼ teaspoon fine salt. If you don’t drink beer, try using an unflavored seltzer or carbonated water instead.
Ingredients:
- 1½ lbs. fish fillets
- 2 cups beer (dark stout works best)
- 1 tsp. salt
- 1 tsp. onion powder
- 1 tsp. garlic powder
- ½ tsp. black pepper
- 1 egg
- Self-rising flour
Directions:
- In large mixing bowl, add beer, baking soda, salt, pepper, onion powder, garlic powder and egg.
- With a whisk, slowly add enough flour until the batter is thick and sticks to a wooden spoon.
- In a separate bowl, add enough flour to dredge fish fillets.
- Heat oil to 350 F in deep fryer or in a deep pan, such as a cast iron Dutch oven.
- Once oil is heated, dredge fillets in flour, then dip into batter covering fillets.
- Place fish into heated oil and cook 6 to 8 minutes, depending on thickness of filets.
