Ready In: 30mins
INGREDIENTS :
TARTAR SAUCE
1cup mayonnaise
1tablespoon Dijon mustard
1scallion, including green top, chopped
1 1⁄2tbsp lemon juice
2tbsp chopped dilled gherkins
1tablespoon chopped capers
2tbsp chopped fresh parsley
salt
fresh ground black pepper
FISH
cooking oil for frying (approximately 1 quart)
1cup flour
1egg, beaten to mix
1cup beer
22 poundss haddock or 2 poundss hake, cut into approximately 1 1/2-by-3-inch piece
DIRECTIONS :
1)In a bowl, combine the ingredients for the tartar sauce together with a touch of salt and pepper. Place aside.
2)The oven to 200 degrees. Using paper towels as a covering, place a wire rack on top of a baking sheet.
3) A medium-sized saucepan with about 3″ of oil inside should be heated to around 365°.
4)In the meanwhile, combine flour and 1/2 tsp salt. Stir in the egg. Whisking while adding the beer gradually.
5) Fish pieces should be dipped in batter before being placed on a dish or wire rack to drain. Once the batter has dried on the waiting fish, if there is any batter remaining, I normally double dip.
6) Fish pieces should be placed in the oil two at a time. For fillets that are 3/4-inch thick, cook for about 4 minutes or until the fish is done and the crust is faintly brown.
7)With tongs, remove the fish and set it on a rack to drain. Place the baking pan in the oven after salting the hot fish.
8)Repeat with the remaining fish in batches.
9) Offer alongside the tartar sauce.
