November 2, 2011

Beer Battered Fish with Tartar Sauce

I really enjoy fish and chips! I decided that I should try making it myself and I was surprised at how easy it was to make and how good it turned out. I eliminated the chips because I thought  it would be healthier and when I went to slice the potatoes I realized they were in the pantry for entirely too long. Instead I served a Crunchy Asian Slaw on the side. You'll have to check back tomorrow for that recipe.

1 (12 ounce) bottle of beer 
2 cups all-purpose flour
1/2 teaspoon House Seasoning (Salt, pepper, garlic powder)
1 1/2 pounds fish fillets (Walleye, catfish, bass, cod; any fish with firm flaky white flesh)
vegetable oil, for frying

1.) Slice fish into 1-inch wide strips (5 to 6 inches long) and heat oil to 375 degrees 
2.) In a large bowl, pour beer and add 1 1/2 cups flour whisking gently until just combined. Then stir in house seasoning.
3.) Pat fish dry and season both sides with salt and pepper, then coat fish in beer batter.
4.) Dredge the pieces of fish in remaining 1/2 cup of flour and slide into oil.
5.) Fry fish, turning over frequently, until deep golden and cooked through about 4 to 5 minutes
6.) Fry remaining fish in batches, keeping the other pieces of cooked fish in a warm oven
7.) Serve with the tasty Tartar Sauce below 

Tartar Sauce (click here for printable recipe)
1/2 cup mayonnaise
1/4 cup finely chopped bread-and-butter pickles, plus some pickle juice
2 Tablespoons finely chopped parsley
Salt & Pepper to taste

In a small bowl combine mayo with pickles and parsley. Sprinkle in some pickle juice until it's a saucy consistency. Add salt and pepper to taste.

This is the most recent plate I made! I'm proud of the way it looks all though it doesn't quite feel right...   
I look forward to the day when I'm skilled enough to make sets of the same plate, that can nestle inside one another perfectly.

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