Why You’ll Love This Beer-Battered Fish With Tartar Sauce Recipe
If you’re craving a dish that perfectly balances crispy texture and savory flavor, you’re going to love this beer-battered fish with tartar sauce.
The crunch of the golden crust combined with the tender, flaky fish is simply irresistible. It’s a crowd-pleaser that brings a touch of the seaside right to your kitchen.
Plus, the homemade tartar sauce adds a zesty kick that elevates each bite. I enjoy serving it with a side of fries for a classic fish and chips experience.
Trust me, once you try this recipe, it’ll quickly become a favorite in your home!
Ingredients of Beer-Battered Fish With Tartar Sauce
When it comes to making crispy beer-battered fish, having the right ingredients is key to achieving that perfect crunch. This recipe is simple yet satisfying, and it’s sure to impress your family or friends. If you’ve ever enjoyed fish and chips at a seaside diner, you’ll know exactly what I mean.
So, let’s gather our ingredients and get ready to fry up some deliciousness!
Ingredients for Beer-Battered Fish With 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 and fresh ground black pepper, to taste
- Cooking oil for frying (approximately 1 quart)
- 1 cup flour
- 1 egg, beaten
- 1 cup beer
- 2 lbs haddock or 2 lbs hake, cut into approximately 1 1/2-by-3-inch pieces
Now, let’s talk about the ingredients a bit. First off, the type of fish you choose can really make a difference. Haddock is a classic choice for this recipe, but hake works just as well if you can find it.
Fresh is best, but frozen can be a lifesaver—like when you forget to plan dinner ahead of time. And don’t skimp on the tartar sauce ingredients; each element adds its unique flavor, and trust me, homemade is a million times better than store-bought.
Just imagine the zesty crunch of those capers and the bright pop from the lemon juice dancing on your taste buds. It’s like a flavor party, and you’re invited.
How to Make Beer-Battered Fish With Tartar Sauce
Alright, let’s plunge into the exciting world of making crispy beer-battered fish with tartar sauce. First things first, you’ll want to whip up the tartar sauce because, let’s be honest, it’s the star of the show. Take a bowl and mix together 1 cup of mayonnaise, 1 tablespoon of Dijon mustard, and the finely chopped green parts of a scallion.
Then, add in 1 1/2 teaspoons of lemon juice, 2 tablespoons of chopped dilled gherkins, 1 tablespoon of chopped capers, and 2 tablespoons of chopped fresh parsley. Don’t forget to sprinkle in some salt and freshly ground black pepper to taste. Give it a good stir and set it aside – this will allow the flavors to mingle and develop while you tackle the fish.
Now, onto the pièce de résistance: the beer-battered fish. Preheat your oven to 200°F and grab a cookie sheet to line with paper towels, placing a wire rack on top – this is where the magic of draining will happen. In a medium-sized pot, heat about 3 quarts of cooking oil to around 365°F.
While that’s heating up, grab a bowl and combine 1 cup of flour with 1/2 teaspoon of salt. Next, whisk in 1 beaten egg and slowly pour in 1 cup of beer while mixing – you’re looking for a smooth, thick batter. Now, take your 2 pounds of freshly cut fish (either haddock or hake) and dip each piece into the batter, making sure it’s well-coated. I usually like to double dip because who doesn’t want an extra crunchy layer?
Once your oil is hot and shimmering, carefully place two pieces of battered fish into the oil. Cook them for about 4 minutes until they turn a beautiful golden brown. Remember, patience is key here; don’t rush the process or you might end up with soggy fish.
Once done, use tongs to remove the fish and place them on the wire rack to drain – a sprinkle of salt while they’re hot is a must. Keep your cookie sheet in the oven to keep everything warm as you repeat the frying process with the remaining fish.
Finally, serve the crispy, golden fish with your homemade tartar sauce, and enjoy a taste that could rival any seaside diner. Isn’t it amazing how a simple recipe can turn an ordinary night into something special?
Beer-Battered Fish With Tartar Sauce Substitutions & Variations
While I love the classic beer-battered fish with tartar sauce, there are plenty of ways to customize this dish to suit your taste or dietary needs.
For a gluten-free version, I’ve swapped regular flour for almond or chickpea flour. If you’re avoiding beer, sparkling water or a non-alcoholic beer works wonders in the batter. You can also experiment with different fish, like cod or tilapia, depending on what’s fresh.
As for the tartar sauce, try adding a dash of hot sauce for a kick or substituting Greek yogurt for a lighter option. The possibilities are endless!
Additional Tips & Notes
To guarantee your beer-battered fish turns out perfectly every time, I recommend prepping your workspace in advance.
Make sure you have all your ingredients measured and ready to go; it’ll streamline the cooking process. For extra crispiness, let the batter rest for about 10 minutes before dipping the fish.
Also, keep the oil temperature steady—too low, and the fish will absorb oil; too high, and it’ll burn. If you have leftover batter, double dip the fish for a thicker coating.
Finally, remember to season your fish right after frying for the best flavor. Enjoy your delicious creation!