1 to 1 1/2 lbs. fish fillets
1/2 c. lemon juice
1 1/2 c. flour
1/8 tsp. dill salt
3/4 c. beer
Salt & pepper

Prepare batter by sifting 3/4 cup flour, 1/4 teaspoon salt, dash of pepper and the dill salt. Blend in beer, keeping the batter smooth. Cover and refrigerate for 1 hour. Cut fillets into 1 1/2 inch strips. Add a dash of salt and pepper to lemon juice. Add fillets to lemon juice mixture and refrigerate for 1/2 hour.

Drain fillets and roll in remaining flour and dip into well-stirred, chilled batter. Deep fry immediately in hot oil (360 degrees) for about 2 to 3 minutes. Drain on paper towels.