Have your own Friday fish fry at home by making this homemade beer battered fish. Serve it with tartar sauce and malt vinegar, and of course, french fries!
12oztilapiaor your favorite white fish such as cod, haddock, etc
Tartar Sauce
½cupmayo
2spears dill pickleminced
1teaspoondill
1tablespoonlemon juice
½tablespooncaperschopped
1teaspoonWorcestershire sauce
1teaspoonminced garlic
Instructions
Prepare Tartar Sauce
Mix together all ingredients in a small bowl and refrigerate for 30 minutes while you prep and cook the fish.
Prepare the Fish
Cut fish into 1” bite sized pieces.
In a large saucepan or dutch oven, heat the canola oil to 350 F.
In a large mixing bowl, combine flour, pepper, salt, and paprika and mix to combine.
Pour in beer and whisk.
Add the fish to the batter.
Using tongs, carefully add fish to the hot oil one by one, assuring the pieces do not touch.
Fry for 5 minutes. Flip halfway through.
Use a slotted spoon or frying basket to remove the fish nuggets and place on a paper towel lined plate to allow excess oil to drip off. I will sprinkle the dill onto the fish at this point so it sticks better, but this is not required.
Notes
Cut down the center of the filet, then cut each filet across the width every 1-inch. This gives the perfect "nugget" shape and helps keep the size uniform. Some end pieces will be much smaller and make great taste tester pieces while prepping everyone's dinner plates.
When mixing the batter the consistency should be slightly runny. When you pick the whisk or spoon out of the batter you should see a slow stream of batter falling off. If it falls off in clumps, add a bit more beer. If the batter quickly streams off of the spoon or whisk it is too thin, simply add a tablespoon of flour at a time until it reaches proper consistency.
For a non-alcoholic version, this recipe tastes amazing with O'Doul's.
Blue Moon makes for a tangy version and it is great!