# Pub-Style Crispy Fried Fish with Tartar Sauce

Pub-style fish with a crisp, non-soggy batter made with rice flour and served with homemade tartar sauce.

- Servings: 8 fillets
- Cuisine: British
- Category: Dinner
- Language: en

## 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

## Instructions

1. Whisk all tartar sauce ingredients in a bowl and chill for 8-24 hours.
2. Salt the fish fillets and rest on a wire rack for 15 minutes to pull out surface moisture, then pat bone-dry with paper towels.
3. Whisk the flours, baking powder, and salt together, then gently stir in the cold beer until just combined.
4. Heat oil to 375°F. Dust fillets in plain flour, shake off excess, then dip into the batter.
5. Lower fish gently into the oil and fry until deep golden and cooked through, internal temp 145°F.
6. Transfer to a wire rack, hit with flaky salt, and serve immediately.

## Equipment

- bowl
- wire rack
- paper towels
- whisk

## 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.

## Source

- Original video: https://www.facebook.com/share/r/1DHHYhTeq2/?mibextid=wwXIfr
- Creator: The Food-Dee
- Recipe page: https://www.cliprecipe.com/recipe/a55f5b0e-36c8-4437-a232-5f1ba8ec7914
- Extracted: 2026-09-21

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt