Beer Battered Deep Fried Fish With Tarter Sauce
"This delicious fish is great to serve for lunch or for dinner. The beer batter is just the best!"
Pollack or Haddock, cut into 3x3 inch pieces
old bay seasoning
one can, use as much or little as needed to get the consitency you prefer
pickled, or baby gherkin pickles, chopped
finely chopped, optional
red hot pepper sauce
TARTAR SAUCE: (Yield: 1¼ cups)
In a small mixing bowl, combine all ingredients. Chill before serving to let the flavors marry. Cover and place in refrigerator.
In a medium bowl, whisk together the flour, baking powder, salt and seasoning (if using).
Whisk in the beer until smooth and free of lumps. Refrigerate batter for 15 minutes (it can be made up to 1 hour ahead of time).
Heat oil in deep fryer to 375℉ (190℃). (Make sure the oil is fresh, you don't want last weeks onion rings to ruin the flavor.)
Place cornstarch in a pie pan or shallow flat dish. Dredge fish first in the cornstarch (this keeps the batter from sliding off), then into the batter.
Deep fry until golden brown...do not overcook. Drain fish pieces on a wire rack with paper towels underneath.(If you drain them on paper towels it can make the fish soggy instead of crisp.
Serve with Tartar Sauce.