Wild In The Kitchen: Beer-Battered Freshwater Drum

Mike Bolton | August 2, 2017

Don’t laugh. The freshwater drum is a close relative to the saltwater redfish, which is considered a delicacy. I tried this and told everyone it was redfish, and everybody thought it was pretty danged good!

2 lbs. drum filets
2 qts. peanut oil for frying
1/2 cup flour
1 tsp. baking powder
1 tsp salt
7 oz. dark beer, cold

Salt the filets, and set them aside. Heat the oil to 350 degrees. Turn the oven to the lowest temperature, and put a cookie sheet inside with a wire rack atop the cookie sheet. Mix the flour, baking powder, salt and beer. Refrigerate for 15 to 20 minutes. Take the batter out of the refrigerator. Dip the fish in the batter, and let the excess drip away. Holding one end of the battered fish, lower each piece gently into the hot oil. Fry in batches for 5 to 8 minutes until golden brown and crisp. Remove from the oil, and salt each filet at once. Serve the fish with lemon and tartar sauce, or even better, malt vinegar.

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