Steve's Deep Fried Fish(Quebec Style)

Combine ingredients, except fillets and mix well.

Keep fillets cut 1 1/2 to 3 1/2-inches thick and batter cold so fish won't soak up too much oil.

Use peanut oil at 350° to 375°; a candy thermometer works well to maintain temperature.

Too many fillets deep fried together will cause fish to stick together and temperature will drop below 350° resulting in soggy fish.

Keep fish in oil until golden brown and place on wire rack over paper towel lined plate for crispness.

Use leftover batter and dribble in hot oil to make delicious crunchies that everyone will love. When done, strain oil through cheesecloth so you can use it several times.

Place potato slice in hot oil to remove all flavors.

This recipe works great with walleye, Northern pike or crappie.