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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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