Beer Battered Fish W/ Tartar Sauce

Ingredients

Tartar Sauce

• 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

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 haddock or 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.