(4 servings)

6 tb Flour
1/4 Can (3 oz.) beer
2 tb Yellow cornmeal
4 White perch scaled and
Sprinkled inside and out
With lemon juice
1/2 ts Dill weed or tarragon
1 ts Salt
1 tb Paprika
4 tb Lard or cooking oil

The original "best of Denver" Candlelight recipe.
Mix the flour, cornmeal, dill or tarragon, salt, and paprika in a bowl, then add the beer and beat until smooth. Dip the fish in the beer batter one at a time. Heat the lard in an iron skillet and saute the fish 8-9 minutes to the side.