Ingredients

• 12 - 14 oz. flat beer
• 3 tbsp. Thousand Island dressing
• whole wheat flour
• white flour
• 1 tsp. baking powder
• 1/4 tsp tarragon
• 1/4 tsp. paprika
• 1/4 tsp. parsley
• 1/4 tsp. dill
• salt and pepper
• 9 fish fillets (bass, perch, pickerel)

Directions

1. Pour beer into a large mixing bowl, add the dressing and beat until it breaks into tiny particles.
2. Slowly mix in flour, using white and whole wheat in proportion to suit your taste, breaking up lumps until batter is thick and adheres to a wooden spoon.
3. Add baking powder and seasonings. Let sit for 30 minutes.
4. Dip fillets in batter and fry or deep fry until golden brown and crisp. Drain and serve.

Serves 4.

Attribution: Fish in Beer Batter by Roly Kleer, Pickle Lake, Ontario. As found in The Harrowsmith Cookbook: Volume Number 1.