NATIONAL ATHLETIC SUPPLY
1 lb crappie fillets, cut into fingerlike strips
12 oz ale or any full-bodied beer
1 1⁄2 cups corn flour
1 teaspoon salt
1 teaspoon paprika
1⁄2 teaspoon cayenne pepper
1 cup flour
fresh peanut oil or canola oil
Empty beer into a large bowl.
Add the corn flour, salt, paprika, and cayenne to the bowl and whisk until you have a light and frothy batter.
Refrigerate for a least an hour (up to five days).
In a deep fryer or deep skillet, heat at least 2 inches of oil to 375 degrees F.
Dredge fillets in flour, shaking off any excess; then dip them in the beer batter, coating them well.
Fry in oil until perfectly golden and drain on paper towels.
Serve with lemon wedges, tartar sauce and hot sauce.
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