3/4 c. flour
1/4 tsp. salt
Dash pepper
1/8 tsp. dill powder
3/4 c. beer
1 1/4 lb. thin bass fillets
1/4 c. lemon juice
Salt and pepper to taste
Seasoned flour
Prepare batter by mixing flour, salt, pepper and lemon juice together. Blend in beer, let set covered in refrigerator for 1 hour. Cut fillets into 1 or 1 1/2 inch strips, toss in lemon juice, salt and pepper. Let this mixture stand for 1/2 hour in fridge. Drain fillets; douse with seasoned flour and dip into well - stirred batter. Deep fry immediately in hot oil. Drain on paper towels. Keep warm in oven. Serve with lemon wedges.
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