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Beer Battered Fish With Tartar Sauce

Beer Battered Fish With Tartar Sauce


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  • Author: Sanchita Dey
  • Total Time: 40 minutes
  • Yield: 5 1x

Description

Crispy fish and chips coated in beer batter are such a satisfying meal. Serve with a side of tartar sauce for a meal everyone will love.


Ingredients

Units Scale

For Batter :

  • 1 cup – all-purpose flour
  • 1/2 cup – Cornflour
  • 1 tsp – Baking powder
  • 1/4 tsp – Black pepper powder
  • Salt to taste
  • 1 cup/ 300 ml – Beer
  • 1 tbsp – Lemon juice

For Tartar Sauce :

  • 3 tbsp – Mayonnaise
  • 1/2 tbsp – English mustard
  • 3 tbsp – Onion chopped finely
  • 1 tbsp – Coriander/Parsley chopped finely
  • Salt to taste
  • 1/2 tbsp – lemon juice

Instructions

  1. If you are using frozen fish fillets, let them thaw completely before using. Season the fish with a little salt, little lemon juice, and a little black pepper powder. let it sit for at least 30 minutes. This will extract moisture from the fish and get rid of the raw smell.
  2. In a large bowl, combine flour, cornflour, baking powder, salt, pepper, and beer. Whisk into a smooth batter. I’ve added 3 tablespoons of melted butter to enhance the taste, but it’s optional. The batter should be flowing consistently.
  3. For Tartar Sauce: Take a small mixing bowl to add mayonnaise, English mustard sauce, onion finely chopped, coriander chopped, salt to taste, and a little lemon juice. Tartar sauce is ready.
  4. After 30 minutes, dip the fish fillet in the batter. Remove excess batter and fry them in hot oil on medium flame.
  5. Golden fry for 8 minutes on both sides. Flip in between when one side has turned golden brown.
  6. Take out in kitchen tissue to drain out excess oil.
  7. Serve hot with chips and tartar sauce.

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Notes

  • Delicately coat fish in flour prior to battering to help the fish fillet stick better.
  • Utilize a convenient dandy Candy/Deep Fry Thermometer. Try not to attempt to appraise. Utilize a thermometer and know without a doubt that the oil is hot enough for broiling or frying.
  • Try not to swarm the pot. Not exclusively does adding a bundle to the hot oil at the same time bring down the general temperature of the oil yet the food can start to pack and remain together.
  • Try to drain out excess oil. Get ready paper towel-lined preparing sheet or cooling rack to permit food to deplete off abundance oil while cooling.
  • Keep warm until prepared to serve. If not consuming right, keep warm in a stove set at the most reduced temperature.
  • On the off chance that you are searching for a healthier rendition of this bite, at that point you can bake it rather than deep-frying them and it comes out similarly scrumptious or delicious.
  • Remember to marinate with salt, lemon squeeze, and dark pepper powder to reduce the raw smell of fish fillet if any.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes

Nutrition

  • Calories: 340 Kcal