1. Combine all the tartar sauce ingredients in a bowl with a pinch each of salt and pepper. Set aside. 2. Heat the oven to 200°. Cover a cookie sheet with paper towels and top with a wire rack. 3. Heat about 3" of oil to approximately 365° in a medium sized pot. 4. Meanwhile, mix flour with 1/2 teaspoon salt. Whisk in egg. Slowly add the beer while whisking. 5. Dip fish pieces in the batter and place on plate or the wire rack you will be using to drain the fried fish. I usually double dip in the batter if I have some left over once the batter dries on the awaiting fish. 6. Place fish pieces, two at a time in the oil. Cook until the fish is done and the crust is lightly golden, about 4 minutes for 3/4-inch thick fillets. 7. Remove fish with tongs and put on rack to drain. Sprinkle salt over the hot fish and put the baking sheet in the oven. 8. Repeat in batches with the remaining fish. 9. Serve with the tartar sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
