Beer Battered Fish

YIELDS: 6 serving(s)

PREP TIME: 10 mins

TOTAL TIME: 10 mins

Ingredients

FOR THE FISH:

• 1 1/2 c. cornstarch, divided
• 4 tsp. kosher salt, divided, plus more for sprinkling
• 2 tsp. ground black pepper, divided
• 1 c. all-purpose flour
• 1 tsp. baking powder
• 1 tsp. paprika
• 12 oz. bottle lager, cold
• Vegetable oil, for frying
• 3 lb. 1-inch thick skinless cod filets
• Lemon wedges, for serving
• Malt vinegar, for serving

FOR THE TARTAR SAUCE:

• 1 c. mayonnaise
• 1/3 c. dill pickle relish
• 1 tsp. lemon zest
• 2 tbsp. lemon juice
• 1 tbsp. chopped fresh dill
• 1/4 tsp. kosher salt
• 1/4 tsp. ground black pepper

Directions

1. For the fish: Combine 1/2 cup of cornstarch with 2 teaspoons of kosher salt and 1 teaspoon of pepper in a shallow dish. Combine the flour, baking powder, paprika, remaining 1 cup of cornstarch, 2 teaspoons of salt, and 1 teaspoon of pepper in a large bowl. Gently stir in the cold beer until just combined. Cover and refrigerate the batter until ready to use.
2. For the tartar sauce: Combine the mayonnaise, dill pickle relish, lemon zest, lemon juice, dill, salt, and pepper in a medium bowl. Cover and refrigerate until ready to use.
3. In a large Dutch oven, heat 2 inches of oil to 375°. Place a wire rack over a baking sheet.
4. Pat the fish dry with paper towels. Cut the fish into 10 to 12 3-inch pieces. Dredge the fish in the cornstarch mixture, shaking off excess. Working in 3 to 4 batches, coat the fish in the chilled batter. Carefully transfer the battered fish in hot oil and cook until golden and crispy, 2 to 3 minutes. Transfer the fish to a wire rack and sprinkle with salt.
5. Serve the fish with the tartar sauce, lemon wedges, and malt vinegar.