1 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp black pepper
1 cup flat beer or nonalcoholic beer
1 lb firm white fish fillets, cut into 2-inch size pieces
4 tsp malt vinegar, divided
1/3 cup prepared tartar sauce
Canola or peanut oil for frying
Whisk the flour, baking soda, salt, and pepper together in a medium-size mixing bowl; whisk in the beer until smooth.
Heat the oil in a large skillet or deep fryer until hot - around 375 degrees.
Meanwhile, pat the fish dry with paper towels. Add fish to the batter mixture a few pieces at a time, stirring gently to coat. Fry fish in batches for 6 to 8 minutes or until the batter is golden brown and crisp; fish should just begin to flake. Turn once during frying. Remove to paper towels to drain off any excess oil.
Drizzle 2 teaspoons of the malt vinegar over the fish. Stir the remaining vinegar into the tartar sauce until combined. Serve sauce with fish.
1/2 tsp salt
1/2 tsp black pepper
1 cup flat beer or nonalcoholic beer
1 lb firm white fish fillets, cut into 2-inch size pieces
4 tsp malt vinegar, divided
1/3 cup prepared tartar sauce
Canola or peanut oil for frying
Whisk the flour, baking soda, salt, and pepper together in a medium-size mixing bowl; whisk in the beer until smooth.
Heat the oil in a large skillet or deep fryer until hot - around 375 degrees.
Meanwhile, pat the fish dry with paper towels. Add fish to the batter mixture a few pieces at a time, stirring gently to coat. Fry fish in batches for 6 to 8 minutes or until the batter is golden brown and crisp; fish should just begin to flake. Turn once during frying. Remove to paper towels to drain off any excess oil.
Drizzle 2 teaspoons of the malt vinegar over the fish. Stir the remaining vinegar into the tartar sauce until combined. Serve sauce with fish.
FILE PHOTO
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