Rachael Ray's Meals in Minutes Beer Batter Fish Fry Recipe

Beer Batter Fish Fry and Yogurt Tartar Sauce Recipe

Servings: 6

When I was very young, I lived on Cape Cod and we stopped for fish fry all the time and it was delicious. There were shacks along the roads selling lobster rolls, clam strips and fish fry. When I grew up a bit and was working in restaurants with my mom, Fish Fry Fridays were some of the busiest days. They were all you could eat and we would get literal busloads of people stopping by for the deal. Over the years, I have had my fair share of fish fry and when I make it at home I try to make it as simple as possible. When I’m in Italy, I’ll leave the paprika out of the batter and use a little fennel pollen instead.

Recipe featured on Rachael Ray's Meals in Minutes.

Ingredients

For The Fried Fish:

2 ½-3 pounds of haddock or center cut cod filets, cut in fat batons like large fish sticks
Juice of 1 lemon
2 cups of all purpose flour
1 teaspoon each of paprika, granulated garlic or onion and salt
1 12 oz golden lager beer, I like to use Peroni
½ cup of water
Oil for frying
Fine Sea Salt

For the Tartar Sauce:

1 ½ cups full fat yogurt or sour cream
¼ cup capers, drained and chopped
¼ cup dill, chopped
3 tablespoons chives, fine chop
1 large clove garlic, grated or finely chopped
¼ cup cornichons, chopped
1 lemon, juiced

To Serve:

Store bought extra crispy fries, cooked to package directions
Malt vinegar
Lemon wedges

Directions

For The Fried Fish:

In a large frying pot, preheat 3 inches of oil to 350 F (175 C).

Douse fish with a little lemon juice and let it sink into the fish while you whisk up the batter.

In a large bowl, whisk together flour, paprika, granulated garlic or onion and salt. Add in beer and whisk to combine. If the batter is too thick, add in a splash of the water until it's about the thickness of a pancake batter.

Dunk the fish into the batter, coating it on all sides and gently drop into the hot oil. Fry fish in batches allowing the oil temperature to return to 350 F between batches. Transfer fried fish to a cooling rack to drain and sprinkle with fine sea salt as soon as it comes out of the oil.

Serve with fries, malt vinegar, lemon wedges and tartar sauce.

For the Tartar Sauce:

Stir up all tartar sauce ingredients in a chilled bowl. Reserve for later.