Beer-Battered Bass - John Lassandro

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2 pounds bass fillets
Lemon juice
Salt and black pepper to taste
1/2 cup peanut oil

1 cup flour
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup beer

Slice fillets into 2-inch strips. Sprinkle with lemon juice and roll in flour seasoned with salt and pepper. Prepare batter by combining flour, salt and cayenne pepper, and then gradually blend in beer until thoroughly mixed. Heat oil in cast iron Dutch oven or fish fryer. Dip fillets in batter and fry until golden brown (2 minutes on average). Drain on paper towel to remove excess grease. Serve with hot sauce or tarter sauce.
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