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Fried Fish Recipe

1 Pound pike or walleye fillets
2% Milk
11/2 Cup flour
1 Bottle of dark beer
Salt and Pepper
1/2 Tsp baking powder
1/2 Tsp seasoning salt
Canola oil

Cut the fillets into to “chunks”. Submerge the fish in milk for 20 minutes.

Pour 1 Cup of flour, baking powder and 1 cup of beer in a large bowl. Stir until the batter becomes smooth. Add salt, pepper and seasoning salt. Stir. Achieve the consistency of pancake batter and set aside.

Take the remaining flour and spread it on a shallow plate. Add salt and pepper.

Bring the oil to a medium heat. Careful not to make it too hot as it will burn the batter. Ideally the temperature should be between 360 and 375 F. About 2 inches should be enough.

Take the fish pieces and pat dry. Roll the fish on the plate of flour then dip into the batter. Coat well. Gently drop the fish into the hot oil and cook for about two minutes. Do not stack the fish in the pot. Remove the fish when they turn golden brown.

Place the fish on a plate lined with paper towel to drain. Enjoy!

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