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Beer Batter Fried Trout

6 Trout filets
1 c All-purpose flour
2 1/2 cn (12-oz) beer
1 ts Cayenne pepper
Tartar sauce (see recipe)


Mix flour, beer & cayenne in blender until smooth & consistency of thick pancake batter. Refrigerate batter about 1 to 1-1/2 hours. Dip filets in batter & drop into hot, deep fat (350 F.) & deep fry. Remove from fat with slotted spoon & drain on paper towels.


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