A beer and buttermilk batter is the perfect combination for mild and sweet tasting Ontario perch. Serve with lemon wedges, malt vinegar and tartar sauce.

Recipe Tags:

Preparation Time:

Cooking Time:

Serves: 6-8

Share this recipe:

Ingredients

  • 2 cups (500 mL) all-purpose flour
  • 3 tbsp (45 mL) cornstarch
  • 1 tbsp (15 mL) baking powder
  • Salt
  • 1 can (355 mL) Ontario Beer
  • 2 cups (500 mL) Ontario Buttermilk
  • 1-1/2 to 2 lbs 
  • (750 g to 1 kg) fresh Ontario Perch Fillets (skin on and boneless), about 24 fillets 
  • Vegetable oil

Instructions

In large bowl, combine flour, cornstarch, baking powder and pinch of salt. Make a well in the centre and add 3/4 of the beer and 3/4 of the buttermilk. Whisk until mixture is smooth, 1 to 2 minutes. Add more beer and buttermilk to thin batter, if required. 

In deep fryer or large heavy bottomed pot; heat oil to 375°F (190°C).

Rinse fillets with cold water and pat dry with paper towel.

Dip one fillet at a time into batter to evenly coat; slowly insert into hot oil. Repeat and fry in small batches for 2 to 3 minutes per side until golden brown and cooked. Serve immediately.

Nutritional information

1 Serving (3 pieces):

  • PROTEIN: 22 grams
  • FAT: 12 grams
  • CARBOHYDRATE: 32 grams
  • CALORIES: 343
  • FIBRE: 1 gram
  • SODIUM: 240mg