Categories: Fish/sea 
      Yield: 4 servings 
  
      6 tb Flour                                    With lemon juice 
    1/4    Can (3 oz.) beer                  1/2 ts Dill weed or tarragon 
      2 tb Yellow cornmeal                     1 ts Salt 
      4    White perch scaled and              1 tb Paprika 
           Sprinkled inside and out            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.