Beer-Battered Pickerel
Great Slave Lake pickerel fillets dipped in a light beer batter and deep-fried until crisp and golden.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 430 kcal
Equipment
- •deep pot or fryer
- •mixing bowl
- •tongs
Nutrition
Per serving, approximate
- Calories
- 430 kcal
- fat
- 22 g
- carbs
- 30 g
- protein
- 26 g
- calories
- 430
Instructions
- 1
Heat oil in a deep pot to 180°C.
- 2
Whisk flour, baking powder, salt and pepper in a bowl.
- 3
Slowly whisk in the cold beer until a smooth batter forms.
- 4
Pat pickerel fillets dry and dip each into the batter, letting excess drip off.
- 5
Carefully lower into the hot oil and fry 3-4 minutes per side until golden and crisp.
- 6
Drain on a wire rack or paper towel.
- 7
Sprinkle lightly with salt and serve hot.
Chef's tips
Keep the batter cold right up until frying for the crispest, lightest crust.
Ingredient substitutions
- pickerel → cod or haddock
Storage
Best eaten fresh; leftovers keep refrigerated for 1 day.
Reheating
Reheat in a 200°C oven on a wire rack to restore crispness; microwaving will make it soggy.
Common mistakes to avoid
- •Oil not hot enough, resulting in greasy batter
- •Overcrowding the fryer, which drops the oil temperature
Serving suggestions
Cooked Beer-Battered Pickerel?
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