Beer-battered Fish With Tartar Sauce

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 cup mayonnaise
• 1 tablespoon dijon mustard
• 1 scallion, including green top chopped
• 1 1/2 teaspoons lemon juice
• 2 tablespoons chopped dilled gherkins
• 1 tablespoon chopped capers
• 2 tablespoons chopped fresh parsley
• salt
• fresh ground black pepper
• cooking oil, for frying (approximately 1 quart)
• 1 cup flour
• 1 egg, beaten to mix
• 1 cup beer
• 2 lbs cod fish fillets or 2 lbs haddock or 2 lbs hake, cut into approximately 1 1/2-by-3-inch pieces

Recipe

• 1 combine all the tartar sauce ingredients in a bowl with a pinch each of salt and pepper. set aside.
• 2 heat the oven to 200°. cover a cookie sheet with paper towels and top with a wire rack.
• 3 heat about 3" of oil to approximately 365° in a medium sized pot.
• 4 meanwhile, mix flour with 1/2 teaspoon salt. whisk in egg. slowly add the beer while whisking.
• 5 dip fish pieces in the batter and place on plate or the wire rack you will be using to drain the fried fish. i usually double dip in the batter if i have some left over once the batter dries on the awaiting fish.
• 6 place fish pieces, two at a time in the oil. cook until the fish is done and the crust is lightly golden, about 4 minutes for 3/4-inch thick fillets.
• 7 remove fish with tongs and put on rack to drain. sprinkle salt over the hot fish and put the baking sheet in the oven.
• 8 repeat in batches with the remaining fish.
• 9 serve with the tartar sauce.