Beer-Battered Fish With Tartar Sauce

READY IN: 30mins




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