- Heat the oil in your deep fryer to 375 F (see Options). Place flour, cornstarch, baking powder, salt and pepper in a bowl. Set a second bowl in a bowl filled with ice. Pour beer into that bowl. Add flour mixture and whisk until a smooth batter forms. (Keeping the batter on ice, well chilled, will make it crispier when fried).
- Pat fish dry with paper towel. Set fish in the batter and turn to coat. Lower each piece of fish into the hot oil and fry 5 or 6 minutes, turning once, or until richly coloured and the batter is very crispy. Serve fish with tartar sauce and lemon slices.
Note: For a lighter coloured and tasting batter, use a lighter style of Vancouver Island-made beer, such as lager or pilsner. For a darker and richer tasting batter, use pale ale, a dark ale or stout.
Options: You can use store-bought or homemade tartare sauce. To make the latter, in a bowl, combine 1/2 cup mayonnaise, 2 Tbsp green relish, 1 Tbsp chopped fresh parsley (or 1 tsp dried), 1 tsp whole grain Dijon mustard, 1 Tbsp chopped capers and lemon juice, Tabasco and salt, to taste. If you don’t have a deep fryer, set four or so inches of oil into a 10-inch or so wide pot. Set over medium-high heat, and heat oil to 375 F. Adjust the heat as needed to maintain that temperature. Don’t leave the kitchen while frying the fish.
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Directions
- Heat the oil in your deep fryer to 375 F (see Options). Place flour, cornstarch, baking powder, salt and pepper in a bowl. Set a second bowl in a bowl filled with ice. Pour beer into that bowl. Add flour mixture and whisk until a smooth batter forms. (Keeping the batter on ice, well chilled, will make it crispier when fried).
- Pat fish dry with paper towel. Set fish in the batter and turn to coat. Lower each piece of fish into the hot oil and fry 5 or 6 minutes, turning once, or until richly coloured and the batter is very crispy. Serve fish with tartar sauce and lemon slices.
Note: For a lighter coloured and tasting batter, use a lighter style of Vancouver Island-made beer, such as lager or pilsner. For a darker and richer tasting batter, use pale ale, a dark ale or stout.
Options: You can use store-bought or homemade tartare sauce. To make the latter, in a bowl, combine 1/2 cup mayonnaise, 2 Tbsp green relish, 1 Tbsp chopped fresh parsley (or 1 tsp dried), 1 tsp whole grain Dijon mustard, 1 Tbsp chopped capers and lemon juice, Tabasco and salt, to taste. If you don’t have a deep fryer, set four or so inches of oil into a 10-inch or so wide pot. Set over medium-high heat, and heat oil to 375 F. Adjust the heat as needed to maintain that temperature. Don’t leave the kitchen while frying the fish.