Beer Batter Fried Trout (Confederate House)

Another recipe from the Houston restaurant. It calls for trout but another fish fillet could be used. Be sure batter is thick and well chilled. To tell if oil for deep frying is hot enough, shake a little flour in it. If it foams up, it is ready. Serve with Confederate House Tartar Sauce.

• Ready In: 1 hr 40 mins
• Serves: 6

Ingredients

• 6  trout fillets
• 1  cup all-purpose flour
• 2.5 (12 ounce) cans beer
• 1  teaspoon cayenne pepper

Directions

1. Mix flour, beer and cayenne in a blender until smooth and the consistency of a thick pancake batter. Refrigerate batter about 1 to 1 1/2 hours.
2. Dip fillets in batter and drop into hot, deep fat (350* degrees) and deep-fry.
3. Remove from fat with slotted spoon and drain on paper towels. Serve with Tartar Sauce.