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    You are in: Home / Recipes / Beer-Battered Fish With Tartar Sauce Recipe
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    Beer-Battered Fish With Tartar Sauce

    Beer-Battered Fish With Tartar Sauce. Photo by Wildflour

    1/14 Photos of Beer-Battered Fish With Tartar Sauce

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    NcMysteryShopper's Note:

    One of the things that sticks out most in my mind about my last trip to Ireland is how incredibly good the fish and chips are. They were served in a newspaper cone that was stuffed with waffle fries and fish. This recipe brings back those fond memories. the secret for a crackling crisp coating is to fry fish in small batches. Too many pieces will cool the oil, and the fish will be soggy and greasy. Serve with your favorite chips. The Cod Clan: Atlantic pollack, haddock, and hake are among the members of the extensive cod family. Although these fish vary slightly in terms of texture and flavor, one can generally be substituted for another. Small cod are often called scrod and can certainly be used here. Beer is your best bet to accompany this recipe. If you opt to drink wine, look for one that will mimic beer's palate-cleansing qualities. Try a reasonably priced sparkling wine or an acidic white such as a pinot grigio from Italy.

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    Ingredients:

    Servings:

    Units: US | Metric

    Tartar Sauce

    Fish

    • 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

    Directions:

    1. 1
      Combine all the tartar sauce ingredients in a bowl with a pinch each of salt and pepper. Set aside.
    2. 2
      Heat the oven to 200°. Cover a cookie sheet with paper towels and top with a wire rack.
    3. 3
      Heat about 3" of oil to approximately 365° in a medium sized pot.
    4. 4
      Meanwhile, mix flour with 1/2 teaspoon salt. Whisk in egg. Slowly add the beer while whisking.
    5. 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. 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. 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. 8
      Repeat in batches with the remaining fish.
    9. 9
      Serve with the tartar sauce.

    Ratings & Reviews:

    • on July 03, 2006

      55

      AWESOME, AWESOME, AWESOME!!!!!!!!!!!!! A KEEPER for LIFE!!!!!!!!! Thank you SO MUCH!!!!!!!!!!!! :) It truely was PERFECT!!!!!!!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 13, 2013

      55

      I would give this ten stars if I could. I tried this because it was 100% five stars. I don't like batter fried fish even in restaurants; the batter always falls off. This was the best fish and chips I've had so far... anywhere. Next time I think I am also going to batter vegetables like a tempura, onions rings ... I'm gonna have fun with this. So easy, so good. Thanks! If your batter isn't crisping, try turning up the heat a bit.<br/><br/>The tarter sauce is very good. I use it all of the time. I'll never buy premade tarter sauce again

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 02, 2010

      55

      Outstanding! Light crispy batter. The whole family gave it a thumbs up!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (20)

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    Nutritional Facts for Beer-Battered Fish With Tartar Sauce

    Serving Size: 1 (407 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 578.5
     
    Calories from Fat 205
    35%
    Total Fat 22.8 g
    35%
    Saturated Fat 3.6 g
    18%
    Cholesterol 159.5 mg
    53%
    Sodium 708.3 mg
    29%
    Total Carbohydrate 41.0 g
    13%
    Dietary Fiber 1.2 g
    5%
    Sugars 4.1 g
    16%
    Protein 46.4 g
    92%

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