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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. Combine all the tartar sauce ingredients in a bowl with a pinch each of salt and pepper
  2. Set aside
  3. Heat the oven to 200
  4. Cover a cookie sheet with paper towels and top with a wire rack
  5. Heat about 3" of oil to approximately 365 in a medium sized pot
  6. Meanwhile
  7. Mix flour with 1 / 2 teaspoon salt
  8. Whisk in egg
  9. Slowly add the beer while whisking
  10. Dip fish pieces in the batter and place on plate or the wire rack you will be using to drain the fried fish
  11. I usually double dip in the batter if i have some left over once the batter dries on the awaiting fish
  12. Place fish pieces
  13. Two at a time in the oil
  14. Cook until the fish is done and the crust is lightly golden
  15. About 4 minutes for 3 / 4-inch thick fillets
  16. Remove fish with tongs and put on rack to drain
  17. Sprinkle salt over the hot fish and put the baking sheet in the oven
  18. Repeat in batches with the remaining fish
  19. Serve with the tartar sauce

Step 16

Total Time in Minute 30

Ingredients Count 14

cooking beer battered fish with tartar sauce

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Dijon mustard


Lemon juice



Fresh parsley


Fresh ground black pepper

Cooking oil




Cod fish fillets

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