Saturday, September 6, 2008


I have tried a lot of different types of batter for frying fish, but this particular recipe is awesome and Rates up there with the best. Like any other recipe, you might need to adjust ingredients for you own taste. Maybe add some hot sauce or something like cajun . Anyway I like this recipe and added a little of my own ingredients to suit my spicey hot taste buds. Try this batter recipe and get back with me on some feed back. I am going to start some outdoor recipe blog posts quite often as I have many of my own. Feel free to send any recipe you have for outdoor game, fish, elk deer, quail, pheasant whatever you have and we will post it right here on Kenny's Great Outdoors. Send all recipes to for submission. Include your name and details with recipes! Thanks , Kenny


* oil for deep-frying fish
* 2 lbs. fillets, any type of firm white-fleshed fish, pike and pickerel work well
* 1 ½ cups flour
* 1 tbsp. DLS* OR 1/2 tsp. salt and 1 tsp. pepper
* 12 oz. can beer
* 2 tsp. dill weed
* ½ tsp salt
* 1 egg

1. Heat the vegetable oil in your deep-fryer or a large Dutch oven to 375 degrees F. You should have about 3 inches of oil.
2. Cut the fillets into serving pieces
3. To make the batter, in a medium-sized bowl, whisk together the remaining ingredients with a wire whisk until smooth.
4. Drop fish pieces into the batter and then into the hot oil. Fry until deep golden brown, on both sides, turning once. Drain for just a minute on a wire rack placed over a cooking sheet.

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