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July 1998 Volume 21,
Issue 7 Fried Fish with Beer Batter by Kim Graham
Put in a large pot such as a Dutch oven to a depth of 3 inshed and heat over medium high flame. Cut fillets into pieces about 4 iches long and 2 inches wide. In a bowl, mix egg, beer and 2 tablespoons of oil together. tir in flour and spices until batter is smooth. It should be a little runny. When oil is hot (about 250-360 F degrees), dip fish into batter with prongs or fingers, allowing excess batter to drip back into the bowl. Gently place fish into hot oil without crowding. Cook in batches and drain on paper towels. Remove when fish is golden brown about 5-7 minutes.
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