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Beer Batter Fried Trout



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  • Cooking Time: N/A

Beer Batter Fried Trout

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Posted by ADMIN at 09/26/2007 06:33 | 0 comments

Directions:

Mix flour, beer & cayenne in blender until smooth & consistency of thick
pancake batter. Refrigerate batter about 1 to 1-1/2 hours. Dip filets in
batter & drop into hot, deep fat (350 F.) & deep fry. Remove from fat with
slotted spoon & drain on paper towels. Serve with CONFEDERATE TARTAR SAUCE.

CONFEDERATE HOUSE

WESTHEIMER, HOUSTON

WINE: MARK WEST CHARDONNAY

Ingredients:

6 Trout filets
1 c All-purpose flour
2 1/2 cn (12-oz) beer
1 ts Cayenne pepper
Tartar sauce (see recipe)

Serves:

6 Servings

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