Beer Batter For Perch And Pickerel - cooking recipe

Ingredients

2 c. flour
2 eggs, beaten
1 pkg. dry yeast, dissolved in 1/4 c. warm water
1 can beer

Preparation

Combine all ingredients and let stand at room temperature for 2 hours before using.
Refrigerate any leftover batter.
It will keep up to 3 weeks.
Dip fish in batter and deep fat fry.