FISH IN BEER BATTER AND HOMEMADE TARTARE SAUCE
You’ll need to use the freshest fish you can for this recipe. Using frozen, thawed fish is perfectly fine but it’s a fact that chances are you’re going to get a fish that hasn’t been frozen and thawed multiple times. If you can find fresh, never frozen fish that’s your best bet. Here in the Midwest, it’s hard to find fresh fish unless you’ve caught it yourself. The fish I cooked with in this recipe had been frozen – once. Have all your ingredients ready before you start to cook the fish. Line a baking sheet with a wire rack, have the oven heated so you can keep the cooked fish warm as your cooking the remainder. The tartare sauce can be made a day or two ahead of time.
Servings: 4
Calories: 425kcal
Ingredients
HOMEMADE TARTARE SAUCE
- 1/3 to 1/2 cup mayonnaise
- 3 tablespoons chopped fresh dill
- 2 tablespoons finely chopped dill pickles, plus 2 tablespoons of the pickle liquid
- 2 tablespoon finely chopped shallot or green onion
- 1 tablespoon lemon juice
- A pinch of sea salt
FISH IN BEER BATTER
- Canola or peanut oil for deep-frying
- 1 1/4 – 1 1/2 lbs cod or halibut I used Kodiak cod in this recipe
- 1 cup all-purpose flour plain
- 1/3 cup cornstarch cornflour
- 2 teaspoons Old Bay seasoning
- 1/2 teaspoon sea salt
- 1 teaspoon baking powder
- 3/4 cup beer, such as a pale larger
- Crispy fries, flaked sea salt and lemon wedges for serving
Instructions
TARTARE SAUCE
- Combine all the ingredients together in a small bowl. Cover and set aside in the fridge until ready to use.
BEER BATTER FISH
- Line a baking sheet with a wire rack and preheat the oven to ‘keep warm’ or if you’re serving fries with the fish then the temp of the oven from cooking the fries will be fine to keep the fish warm, just don’t leave the fish in a hot oven too long or you’ll overcook it.
- Heat 2 to 3 inches of oil in a wok or large saucepan to 350°F (180°C). Pat the fish dry using some paper towel; set aside.
- Whisk together the flour, cornstarch, seasoning and salt in a medium-sized bowl. Remove 1/3 a cup of the mixture to a plate or a resealable bag and add the fish, one or two pieces at a time; shake or turn to coat in flour shaking off any excess.
- Add the beer to remaining flour mixture, whisking to remove any lumps. Try a couple of drops of batter into the oil to make sure it’s hot enough if you don’t have a candy/oil thermometer. Add the fish to the batter, one piece at a time and turn until well coated; let excess batter drain off. Carefully place the fish into the hot oil being careful not to add too much at once or you’ll reduce the temperature of the oil. Cook the fish for about 5 minutes or until golden-brown. Transfer the fish the wire rack. Sprinkle with sea salt. Keep warm in the oven while you finish cooking the fish.
- Serve the fish sprinkled with sea salt, tartare sauce, fries and lemon wedges.
Nutrition
Calories: 425kcal | Carbohydrates: 37g | Protein: 29g | Fat: 15g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 661mg | Potassium: 669mg | Fiber: 1g | Sugar: 1g | Vitamin A: 109IU | Vitamin C: 3mg | Calcium: 105mg | Iron: 3mg