7 Sep


Okay, I tried a recipe for beer batter smelt  ( that is a fish from lake Michigan in case you are not familiar ) that used to run every spring and all the bars and VFW’S WOULD HAVE BIG SMELT FRY’S.

They don’t do that any more………. I don’t know if there isn’t any more fish….. or if a fish fry isn’t  HEALTHY   for Mr. and MRS.  I CAN’T EAT THAT ,    or the   gluten or salt   or peanuts or    alcohol or white flour    or anything else that tastes good….eeeeaaaahhhhhh.!!!……….shut up!


Didn’t care for the new recipe I saw  so you’re gettin the tried and true BEER BATTER  for all fish that everyone loves.

A little side note: This recipe calls for paprika…REAL PAPRIKA       not the red dust in the small jar you buy at your  local grocery store.

Here  is all you wanted to know about paprika and where  afraid to ask

What’s the Difference? Paprika

Hot, sweet, smoked, plain, Hungarian, Spanish – what are the differences between types of paprika?paprika

Paprika is a powder made from grinding the pods of various kinds of Capsicum annuum peppers. Used for flavor and color, it is the fourth most consumed spice in the world and often appears in spice mixes (like the bahārāt we posted earlier this week), rubs, marinades, stews, chilis, and as a garnish. Depending on the variety of pepper and how it is processed, the color can range from bright red to brown and the flavor from mild to spicy. Therefore, it is helpful to know the distinct qualities that each type of paprika can bring to a dish.

“Regular” or “plain” paprika

Most of the paprika sold in grocery stores is simply labeled “paprika.” Its origins may be Hungarian, Californian, or South American, and it is sometimes mixed with other chiles like cayenne. This paprika tends to be neither sweet nor hot and is a suitable garnish for things like deviled eggs or wherever you want some color.

Hungarian paprika

Paprika is considered the national spice of Hungary and it appears in the country’s most celebrated dish, goulash. Hungarian paprika is made from peppers that are harvested and then sorted, toasted, and blended to create different varieties. All Hungarian paprikas have some degree of rich, sweet red pepper flavor, but they range in pungency and heat. The eight grades of Hungarian paprika are különleges (“special quality”; mild and most vibrant red), csípősmentes csemege (delicate and mild), csemege paprika (similar to the previous but more pungent), csípős csemege (even more pungent), édesnemes (“noble sweet”; slightly pungent and bright red), félédes (semi-sweet with medium pungency), rózsa (mildly pungent and pale red), and erős (hottest and light brown to orange). In the US, what is marketed as Hungarian sweet paprika is usually the édesnemes variety.

Spanish paprika or pimentón     span

2008_10_30-spanish.jpgAlthough generally less intense that Hungarian paprika, Spanish paprika can range from dulce (sweet and mild) to agridulce (bittersweet and medium hot) to picante (hot), depending on the type of peppers used (round or long), whether the seeds are removed, and how they are processed. In Spain’s La Vera region, farmers harvest and dry the chiles over wood fires, creating smoked paprika or pimentón de La Vera. Smoked paprika should be used in paella and dishes where you want a deep, woodsy flavor.

If you have a recipe that calls for paprika without specifying which kind, you can usually get by with using Hungarian sweet paprika. But also consider what type of color, sweetness, pungency, or heat you’d like to add and experiment with the wide world of paprika varieties!

Now that you know  all of that ,  you can go out and get some real Hungarian paprika for this recipe (   and everything else that calls for paprika ,  and people will say, ” OH MY ! YOU ARE SUCH A WONDERFUL COOK!!  :  )

Fish – smelts or    filleted    no skin  on other fish


1 cup flour

More flour

1 egg

1 tbsp. paprika

1 tsp. salt

1 tsp. fresh ground pepper

1 bottle your favorite beer ( NO LITE BEER ! ! ! ! !)

Crisco shortening

Take fish and pat dry with towel

Sprinkle with fresh squeezed lemon juice

Let stand 20 min.

Heat Crisco in frying pan to 1 inch or half way up cast iron Dutch oven

Mix one cup flour, egg , paprika, salt and pepper and enough beer to get a pancake batter consistency

Dredge  fish in flour..shake off….Dip Fish in beer batter  …Shake off excess and slide into   grease     ( CRISCO )     do not over crowd   and cook until golden brown (ABOUT 5 MIN. )

Remove fish and place on paper  towel on cookie pan in oven to keep warm until all fish are done

Lemons and tartar sauce optional




2 Responses to “BEER BATTER FISH FRY”

  1. Jessica E. September 10, 2013 at 3:37 pm #



  1. Paprika | Find Me A Cure - May 10, 2017

    […] Beer Batter Fish Fry […]

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