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About the Recipe
Have you ever savored a thick piece of perfectly fried white fish coated in golden beer batter? We’ve reimagined this beloved English classic by using carbonated water instead of beer, and paired it with a simple smoky tartar sauce for a delicious twist on a timeless favorite!
Ingredients
SMOKY TARTAR SAUCE
1/2 cup of a trusted brand of classic tartar sauce
1/2 tsp. smoked paprika
1/4 tsp. ground cumin
BATTER FOR FISH
1.75 lbs. of white fish, cut & evenly portioned
1 pouch of Foster’s Pancake & Belgian Waffle Mix
4 tsp. all-purpose flour
2 medium-sized eggs, whisked
9 oz. flavorless, carbonated water (~1 cup + 2 Tbsp.)
1 cup of all-purpose flour, to lightly coat fish
Peanut oil or Canola oil for frying
Maldon flaky salt
SPECIAL KITCHEN TOOLS NEEDED
Electric skillet or a frying pan with a food thermometer
Spider strainer
Preparation
1. To prepare the smoky tartar sauce, combine all the ingredients in a bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
2. To prepare the batter, combine the pancake mix and all-purpose flour in a medium bowl. In a separate bowl, whisk together the eggs and carbonated water. Pour the liquid into the dry ingredients and mix until just combined; do not overmix. Refrigerate the batter while you prepare the fish.
3. To prepare the fish, rinse the fish fillets and pat them dry with paper towels. Lightly coat each fillet with all-purpose flour and set aside until ready to dip into the batter before frying.
4. Heat the oil, pour enough oil into an electric skillet or frying pan to reach half the height of the fish. Heat the oil to 375°F and maintain this temperature. Avoid overheating the oil, as this can cause the batter to burn while leaving the interior of the fish undercooked (it should reach a minimum temperature of 165°F).
5. Fry the fish by dipping it in the batter and allowing excess to drip back into the bowl. Place the coated fillets in the frying pan without overcrowding. Flip the fish when golden brown and ensure the internal temperature reaches at least 165°F before removing. Drain on paper towels and transfer to a cooling rack to keep crispy.
6. Repeat process with all fillets of fish and top with a sprinkle of Maldon salt while fish is warm. Keep warm in a 200°F oven. Serve fish with smoky tartar sauce.
RECIPE AUTHOR: Down Home Bakery, LLC.