6 cans of beer l-l/2 cups flour 1/4 cup cornstarch 1 large egg 2 teaspoons baking powder 1 tablespoon crushed fennel seed 1/4 teaspoon pepper or Cajun spice 1/4 teaspoon paprika 1/2 teaspoon granulated garlic 3 to 4 pounds fish fillets l-l/2 teaspoons salt Oil for frying, preferably canolaCombine 1 can of beer, flour, cornstarch, egg, baking powder, pepper or Cajun spice, paprika, and garlic in bowl and whisk lightly until smooth.
Reserve remaining beer for the Cook to consume.
Heat 2-3 inches cooking oil in large skillet to 375-400 degrees.
Pat fillets dry with paper towel; lightly sprinkle with salt and coat with batter.
Fry fish on one side for 3-4 minutes; then turn to fry other side an additional 2-3 minutes or until golden brown. DO NOT OVERCOOK! Drain on paper towel.
Note: It is NECESSARY to add either the paprika or cajun spice, as this will impart the golden color without overcooking the fish!
Other hints: Keep both the batter & the fish as cool as possible. If the batter doesn't stick, the fish was probably wet or the batter too thin.
