Serves 8
Directions
- 1Whisk all tartar sauce ingredients in a bowl and chill for 8-24 hours.
- 2Salt the fish fillets and rest on a wire rack for 15 minutes to pull out surface moisture, then pat bone-dry with paper towels.
- 3Whisk the flours, baking powder, and salt together, then gently stir in the cold beer until just combined.
- 4Heat oil to 375°F. Dust fillets in plain flour, shake off excess, then dip into the batter.
- 5Lower fish gently into the oil and fry until deep golden and cooked through, internal temp 145°F.
- 6Transfer to a wire rack, hit with flaky salt, and serve immediately.
Ingredients
- 1 cup ap flour
- 1/2 cup rice flour
- 2 tsp baking powder
- 1 tsp salt
- 1 can ice-cold beer
- 8 whole cod fillets
- extra for dredging flour (optional)
- extra for dredging salt (optional)
- 1 cup mayo
- 1 whole shallot, minced
- 1/4 cup dill relish
- 1 tbsp capers, chopped
- 1 tbsp lemon juice
- 1 whole lemon zest
- 2 tsp worcestershire
- 1 tsp mustard
Equipment
bowlwire rackpaper towelswhisk
Tips
- Don't overmix the batter; a few lumps are fine.
- Transfer fried fish to a wire rack rather than paper towels to maintain crispness.
- Any firm white fish can be used instead of cod.
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