Better with Butter
1 lb of perch filets
12-oz can of beer
1 ½ cups flour
½ tsp salt
Extra flour for dredging
Vegetable oil for frying
Prepare beer batter by mixing beer, flour and salt.
Heat oil to 375°.
Near the stove, dredge each filet in flour and dip in batter. Transfer immediately to the frying oil, slowly lowering each piece into the oil with tongs. Doing this slowly gives the batter time to solidify before you release the piece into the oil, so it doesn’t stick to the bottom or sides of the pan. Fry in batches, each batch for about 2-4 minutes, or until golden brown.
Remove and let drain on paper towels.
Prepare tarter sauce by mixing 1 cup of mayonnaise, 2 tablespoons of chopped sweet pickles, ½ teaspoon of minced garlic and the juice from half of a lemon.
These are A-MAZ-ING as sliders made with soft dinner rolls slathered in tarter sauce.