A delightful recipe for crispy beer-battered perch, perfect for a quick and delicious meal.
Preheat the oil in a deep fryer or large skillet to 375°F (190°C).
Use a thermometer to ensure the oil reaches the correct temperature for optimal frying.
In a mixing bowl, combine the flour, cornmeal, salt, and pepper.
Whisk the dry ingredients thoroughly to ensure even seasoning.
Gradually add the beer to the dry mixture, whisking until a smooth batter forms.
The batter should have a consistency similar to pancake batter.
Dip each perch fillet into the batter, ensuring it is fully coated.
Let any excess batter drip off before frying to avoid clumping.
Carefully place the coated fillets into the hot oil and fry for about 3 minutes on each side, or until golden brown.
Fry in small batches to maintain the oil temperature.
Remove the fillets from the oil and place them on paper towels to drain excess oil.
Pat the fillets gently with paper towels to remove any remaining oil.
Serve the crispy beer-battered perch immediately with your favorite dipping sauce or side dish.
Garnish with lemon wedges for a fresh touch.
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