Ingredients

1 C. self rising flour
1 C. self rising corn meal
1 extra large can or 2 regular cans
of beer

Cooking Instructions

5 to 8 hours before cooking, stir up your batter. It has to cure for hours. don’t refrigerate. Mix flour and corn meal with beer to a medium consistency, not runny and not too thick; use more or less beer as needed. Dip several fillets at a time. Lift pieces one at a time and put into hot, deep oil. Fish will float, turn once, remove and drain on paper towels. Salt after cooked. (Fish cooks in about 2 minutes). Eat while hot. 25 to 30 fillets.
 
 
"Therefore no one is to act as your judge in regard to food or drink or in respect to a festival or a new moon or a Sabbath day--" (Colossians 2:16)