Recipe - Beer Batter Fried Sole

2 pound Fillet of sole (or any
whitefleshed fish)
Three fourths cup Flour
1 teaspoon Baking powder
One half teaspoon Onion powder
1/8 teaspoon White pepper
One half cup Beer
2 Eggs, beaten
vegetable oil
tartar sauce

The batter for this fried fish dish is light and crisp with a delicate beer
flavor. Other fish fillets may be substituted for sole.

Pat fish dry with paper towels. Cut each piece in half lengthwise. Combine
dry ingredients. Mix beer with eggs and 2 TBS oil and add to dry
ingredients. Stir just until moistened. Heat One fourth inch oil in a skillet. Dip
each piece of fish in batter, coating well. Fry until golden brown on both
sides. Serve with tartar sauce. Make 68 servings. From the files of Al
Rice, North Pole Alaska. Feb 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini