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3 lbs. Grouper Fillets cut into 1" thick strips
24 oz. Beer
1 Cup Flour
Salt & Pepper
vegetable oil -- not more than 1/8" deep
Garnish: tartar sauce and lemon slices
Marinate fish strips in beer for 1 hour. Dry fish well, pressing between paper towels. Heat 1/8" oil. Roll strips in seasoned flour and shake off excess flour. Fry quicky about ten minutes total, turning only once. Drain on paper towels. Serve with tartar sauce and lemon slices.
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