Recipe - Beer Batter Fried Trout

6 Trout filets
1 cup Allpurpose flour
2 One half cn (12oz) beer
1 teaspoon Cayenne pepper
Tartar sauce (see recipe)

Mix flour, beer & cayenne in blender until smooth & consistency of thick
pancake batter. Refrigerate batter about 1 to 1One half hours. Dip filets in
batter & drop into hot, deep fat (350 F.) & deep fry. Remove from fat with
slotted spoon & drain on paper towels. Serve with CONFEDERATE TARTAR SAUCE.

CONFEDERATE HOUSE

WESTHEIMER, HOUSTON

WINE: MARK WEST CHARDONNAY

From the Micro Cookbook Collection of American recipes, downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.