Crispy Beer-Battered Fish & Crunchy Tartar Sauce
Experience the authentic taste of Irish pubs with this delightful Crispy Beer-Battered Fish recipe. Reminiscent of my last visit to Ireland, where I savored perfectly fried fish and chips served in traditional newspaper cones, this dish captures the essence of comfort food at its finest. The secret lies in the crispy, golden exterior that envelops tender, flaky fish, thanks to the art of frying in small batches. Served with a zesty homemade tartar sauce, which features fresh ingredients like scallions, dill pickles, and capers, this dish is perfect for lunch or as a snack. Pair it with your favorite crispy chips and a cold beer for an unforgettable meal that brings a taste of Ireland to your table!
4
Servings
300
Calories
14
Ingredients
Ingredients
Mayonnaise
1 cup (None)
Dijon mustard
1 tablespoon (None)
Scallion
1 (Chopped, including green top)
Lemon juice
1 1/2 teaspoons (Freshly squeezed)
Dilled gherkins
2 tablespoons (Chopped)
Capers
1 tablespoon (Chopped)
Fresh parsley
2 tablespoons (Chopped)
Salt
to taste (None)
Fresh ground black pepper
to taste (None)
Cooking oil
approximately 1 quart (For frying)
All-purpose flour
1 cup (None)
Egg
1 (Beaten)
Beer
1 cup (None)
Haddock or Hake
2 lbs (Cut into approximately 1 1/2-by-3-inch pieces)
Instructions
1
In a mixing bowl, combine the mayonnaise, Dijon mustard, chopped scallion, lemon juice, dilled gherkins, capers, and parsley. Season with a pinch of salt and pepper. Stir well and set the tartar sauce aside in the refrigerator to let the flavors meld.
2
Preheat your oven to 200°F (93°C) and line a cookie sheet with paper towels. Place a wire rack on top for draining the fried fish.
3
In a medium-sized pot, heat about 3 inches of cooking oil to around 365°F (185°C). Use a thermometer for accuracy to ensure a perfect frying temperature.
4
In a large bowl, whisk together the flour and 1/2 teaspoon of salt. Make a well in the center, add the beaten egg, and whisk to combine. Gradually pour in the beer, whisking continuously until the batter is smooth and well blended.
5
Dip each piece of fish into the batter, allowing any excess to drip off, and place them on the prepared wire rack. If desired, double dip the fish to create an extra-thick coating for added crunch.
6
Carefully lower two pieces of battered fish into the hot oil. Avoid overcrowding the pot to maintain oil temperature. Fry for about 4 minutes, or until the fish is cooked through and the batter is golden brown.
7
Using tongs, remove the fish and place them on the wire rack to drain. While the fish is hot, sprinkle salt over them and transfer the baking sheet to the oven to keep warm.
8
Repeat the frying process with the remaining fish pieces.
9
Serve the crispy beer-battered fish hot with the homemade tartar sauce on the side.
Nutrition Information
17g
Fat
22.5g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Crispy Beer-Battered Fish & Crunchy Tartar Sauce.
What type of fish is recommended for this dish?
Haddock or Hake are recommended for this recipe.
How many servings does this recipe yield?
This recipe serves 4 people.
What is the secret to the crispy exterior of the fish?
The secret lies in using a beer-based batter and frying the fish in small batches.
What ingredients are in the homemade tartar sauce?
The sauce contains mayonnaise, Dijon mustard, scallion, lemon juice, dilled gherkins, capers, and fresh parsley.
What temperature should the cooking oil reach for frying?
The cooking oil should be heated to approximately 365°F (185°C).
How long does the fish need to fry?
The fish should be fried for about 4 minutes or until the batter is golden brown and the fish is cooked through.
How do I prepare the beer batter?
Whisk together flour and salt, add a beaten egg, and then gradually whisk in the beer until smooth.
Can I make the fish coating extra crunchy?
Yes, you can double dip the fish into the batter to create an extra-thick coating for added crunch.
How should I keep the fish warm while frying remaining batches?
Place the fried fish on a wire rack on a cookie sheet and keep it in an oven preheated to 200°F (93°C).
What are the calories per serving?
There are 300 calories per serving.
What sides are suggested for this meal?
It is recommended to serve this dish with your favorite crispy chips and a cold beer.
What style of cuisine does this recipe represent?
This recipe captures the authentic taste of Irish pub food.
How much protein is in one serving?
Each serving contains 20g of protein.
What is the carbohydrate content per serving?
There are 22.5g of carbohydrates per serving.
How much fat is in this dish?
There is 17g of fat per serving.
How should the fish be cut before battering?
The fish should be cut into approximately 1 1/2-by-3-inch pieces.
How many ingredients are required in total?
There are 14 ingredients listed for this recipe.
Why shouldn't I overcrowd the pot when frying?
Avoiding overcrowding helps maintain the oil temperature for a perfect fry.
What equipment is used to drain the fish?
A wire rack placed over a cookie sheet lined with paper towels is used for draining.
How much beer is needed for the batter?
The recipe calls for 1 cup of beer.
Is the tartar sauce served hot or cold?
The tartar sauce should be chilled in the refrigerator to let the flavors meld before serving cold.
What type of mustard is used in the sauce?
The recipe uses 1 tablespoon of Dijon mustard.
How much oil is required for frying?
Approximately 1 quart of cooking oil is needed.
What preparation is needed for the scallions?
The scallions should be chopped, including the green tops.
When should I salt the fried fish?
Sprinkle salt over the fish immediately after removing them from the oil while they are still hot.
How much flour is used in the batter?
The recipe uses 1 cup of all-purpose flour.
What is the preparation for the capers?
The capers should be chopped before being added to the tartar sauce.
What kind of gherkins are used in the sauce?
The recipe calls for 2 tablespoons of chopped dilled gherkins.
Is the egg added directly to the flour?
A well is made in the flour and salt mixture, and then the beaten egg is added and whisked to combine.