6 trout fillets
1 cup all-purpose flour
2½ cans beer
1 teaspoon cayenne pepper
Tartar sauce
Method: Mix flour, beer, and cayenne in blender until smooth and is the consistency of thick pancake batter. Refrigerate batter about 1 to 1 ½ hours. Dip fillets in batter and drop into hot fat (deep fry) at 175°F and deep fry. Remove from fat with slotted spoon and drain on paper towels. Serve with Tartar sauce. Serves 6
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