INGREDIENTS
1 ¼ lbs. thin bass fillets
¼ cup lemon juice
Flour seasoned with salt and black pepper
Beer batter, recipe follows
Cooking oil
Tartar sauce, store bought
Beer Batter
¾ cup flour
¼ tsp. salt
Dash of pepper
1/8 tsp. dill
¾ cup beer
DIRECTIONS
Cut fillets into 1 ½-inch strips and toss with the lemon juice, salt and pepper.
Let mixture stand for ½ hour in refrigerator.
Drain the fillets.
Douse with the seasoned flour, and dip into the well stirred beer batter.
Deep fry immediately in 360 degree oil for about 2 minutes.
Drain on paper towels; keep fillets in a warm oven until all are cooked.
Serve with tartar sauce of your choice.
For Beer Batter:
Sift flour, salt, pepper and dill together.
Blend in the beer. Let set, covered, in refrigerator for 1 hour.
Serves 4.
