- 1 cup all-purpose flour (250 mL)
- 1/2 tsp garlic powder (2 mL)
- 1 bottle Fort Garry Ale (1)
- 1/2 tsp cayenne pepper (2 mL)
- 1/2 tsp onion powder (2 mL)
- 1 tsp salt (5 mL)
- 1 1/2 tsp pepper (7 mL)
- 1 lb Lake Winnipeg pickerel (500 g)
- 1/2 cup all-purpose flour for dredging (125 mL)
- 8 cups canola oil (2 L)
- Mix 1 cup flour, cayenne pepper, onion powder, garlic powder, salt and pepper. Add beer and mix until smooth. Set aside for 15 minutes. Dredge pickerel fillets in flour before dipping in batter.
- Once fillets have been dredged with flour and then dipped into batter, place in hot canola oil to deep fry. Cook until golden brown. Remove from canola oil with slotted spoon and drain on paper towels.
Tips for frying:
Canola oil optimal deep-frying temperature is 375°F. Preheat the oil to about 15°F higher than its optimal deep-frying temperature to ensure that the oil remains at optimal frying temperature when you place the food in the oil. Canola oil has a high smoke point of 475°F. For storing used oil, wait until the oil has cooled and then strain through paper towels or coffee filters into a clean, glass jar. Do not mix it with unused oil. Store the oil, tightly sealed, in a cool, dark place or in the refrigerator.
Beer Batter Manitoba Pickerel
Looking for a camping recipe to eat up all the Manitoba pickerel? Look no further! Ideal for a fish fry too. Eat in moderation as it is beer battered, fried and delicious! Can be made with other lake fish.