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"It's Friday, the perfect day for a fish fry!" says Rach. "We're going to do a very simple beer-batter fish. We're serving that up with insanely delicious tartar sauce—extra chunky, extra deep in flavor and extra deep in texture—and some oil and vinegar slaw salad. Really easy and yummy!"
John created this Hot Rock Whiskey Fizz to go with the meal.
Ingredients
For the Slaw:
- ½ cup vinegar (white or cider)
- 3 tablespoons sugar
- 1 tablespoon fine sea salt
- 2 teaspoons celery seeds
- ¼ cup grapeseed oil or vegetable oil
- 1 pound cabbage, shredded
- 1 carrot, shredded
For the Fish and Tartar Sauce:
- Frying oil, about 1 quart
- 1 ½ cups sour cream or full-fat Greek yogurt
- Juice of 1 lemon, divided
- 1/3 cup fresh dill, finely chopped
- 3 tablespoons capers, drained and finely chopped
- 3 tablespoons finely chopped cornichons or relish
- 2 pounds firm white fish or snapper, cut into 1 ½-inch-wide strips
- Fine sea salt
- 2 cups self-rising flour
- One 12-ounce bottle lager beer
- Malt vinegar and hot sauce, to serve
Yield
Serves: 4
Preparation
For the slaw, whisk up vinegar, sugar, salt, celery seeds and oil. Add cabbage and carrot, toss and let sit 1 hour.
For the fish, heat 1 ½ inches of oil in a skillet over medium to medium-high heat.
Line a sheet tray with parchment and a wire rack.
For the tartar sauce, in a small bowl, mix up sour cream or yogurt with juice of half a lemon, herbs, capers and chopped cornichons or relish.
Toss the fish with salt and the remaining lemon juice.
Add the flour to a large bowl. Slowly whisk in the beer, adding a little at a time until it reaches the consistency of a thin pancake batter.
Dip fish in batter to coat and cook 5 minutes, in batches, if necessary, until fish is cooked through and batter is deeply golden. Remove to prepared sheet tray with wire rack and sprinkle with salt while still hot.
Serve with sauce and slaw, malt vinegar and hot sauce.