For this recipe, you will need to trust your taste buds.

For the fish:

1 pound of flounder fillets, sole, cod, or any other fish you wish to fry.

Salted water with fresh, squeezed, lemon juice – enough to cover the fish

For the batter:

1 cup all purpose flour

1 beaten egg (optional) Coating is crispier without the egg.

A can of beer

cooking oil (I prefer peanut oil for this.)

Preparation:. Here’s where you taste the water. It should be slightly salty and lemony. Soak the fish fillets in this water for about 20 – 30 minutes.

Pour enough oil into a frying pan so that the fish does not stick to the bottom of the pan. Heat on a medium flame.

For the batter, stir the beaten egg into the flour. Now slowly pour in the beer until you have a pancake-like consistency. It shouldn’t be too thick or thin. Drain the fillets and dip them, one at a time, into the batter and let the excess drip off.

Fry the fish in the hot oil until it is nicely browned. Turn, and brown on second side. Carefully lift out the fillet and place it on a piece of paper towel.

Serve with homemade tartar sauce. I just put equal amounts of mayonnaise and pickle relish in a bowl and mix (or the amounts to your taste).