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  • lb. crappie fillets, cut into finger-like strips
  • 12 ounces ale or any full-bodied beer
  • 1 1/2 cups corn flour
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1 cup flour
  • fresh peanut oil or canola oil

Empty beer into a large bowl.  Add the corn flour, salt, paprika, and cayenne to the bowl and whisk until you have light and frothy batter.  Refrigerate for a least an hour but up to five days.  In a deep fryer or deep skillet, heat at least 2 inches of oil to 375 degrees F.  Dredge fillets in flour, shaking off any excess; then dip them in the beer batter, coating them well.  Fry in oil until perfectly golden and drain on paper towels.  Serve with lemon wedges, tartar sauce and hot sauce.  

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