1/14 Photos of Beer-Battered Fish With Tartar Sauce
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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- 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
- fresh ground black pepper
- 1Combine all the tartar sauce ingredients in a bowl with a pinch each of salt and pepper. Set aside.
- 2Heat the oven to 200°. Cover a cookie sheet with paper towels and top with a wire rack.
- 3Heat about 3" of oil to approximately 365° in a medium sized pot.
- 4Meanwhile, mix flour with 1/2 teaspoon salt. Whisk in egg. Slowly add the beer while whisking.
- 5Dip 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.
- 6Place 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.
- 7Remove fish with tongs and put on rack to drain. Sprinkle salt over the hot fish and put the baking sheet in the oven.
- 8Repeat in batches with the remaining fish.
- 9Serve with the tartar sauce.
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Nutritional Facts for Beer-Battered Fish With Tartar Sauce
Serving Size: 1 (348 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 578.5
- Calories from Fat 205
- Total Fat 22.8 g
- Saturated Fat 3.6 g
- Cholesterol 159.5 mg
- Sodium 708.3 mg
- Total Carbohydrate 41.0 g
- Dietary Fiber 1.2 g
- Sugars 4.1 g
- Protein 46.4 g
The following items or measurements are not included: