Beer Batter Fried Trout Recipe

• 6 x Trout filets
• 1 c. All-purpose flour
• 2 1/2 can (12-ounce) beer
• 1 tsp Cayenne pepper Tartar sauce (see recipe)

1. Mix flour, beer & cayenne in blender till smooth & consistency of thick pancake batter.
2. Chill batter about 1 to 1-1/2 hrs.
3. Dip filets in batter & drop into warm, deep fat (350 F.) & deep fry.
4. Remove from fat with slotted spoon & drain on paper towels.
5. Serve with CONFEDERATE TARTAR SAUCE.
6. WINE: MARK WEST CHARDONNAY

trout filets, allpurpose, beer, cayenne pepper

Taken from cookeatshare.com/recipes/beer-batter-fried-trout-82881 (may not work)