This Pub Style Beer Battered Fish is crispy on the outside and tender and flaky on the inside with The Ultimate Tartar Sauce for dipping. The sauce is creamy, tangy and salty with a hint of fresh herbs. You will never buy store bought tartar sauce again!

Recipe:

For the Fish:

Cod Fillets - 2 pounds

Salt and Pepper to taste

Vegetable or Canola Oil for Frying:

For the Batter

Flour - 1.5 cups

Baking Powder - 1 tsp

Salt - 1 Big Pinch

Old Bay Seasoning - 1 Heaping tsp

Smoked Paprika - 1 tsp

Beer - 1.5 bottles (Any type of beer will work for this recipe)

For the Tartar Sauce:

Mayonnaise - 1/2 of a cup

Sour Cream - 2 Tbsp

Vinegar - 1 tsp

Garlic - 1 Clove

Capers - 1 Tbsp drained

Cornichons (Baby Dill Pickles) - 3 Tbsp Chopped

Cayenne Pepper - A few dashes to taste

Salt and Pepper to taste.

Directions:

Pat the Cod dry with a paper towel.
If you can't get cod, this recipe also works great with tilapia.
Season the fish with salt and pepper on both sides. Let the fish sit while you prepare the batter.

Take 1.5 cups of all purpose Flour and a teaspoon of baking powder and sift them together. Add old bay seasoning, smoked paprika and a big pinch of salt and whisk to combine the dry ingredients. Gradually add 1.5 bottles of beer while whisking until you reach the consistency of pancake batter. Set the batter aside for 10-15 minutes.
Make the Tartar Sauce.
In a bowl, add 1/2 of a cup of Mayonnaise, 2 tablespoons of sour cream, a teaspoon of vinegar, 1 clove of garlic using a garlic press, pepper, a small pinch of salt and a few dashes of cayenne pepper. Mix to combine.
Finely chop some cornishons which are just basically baby Dill pickles. You can also use regular Dill pickles as well if you have those on hand already.
The number of pickles you need will depend on their size. You will need about 3 tablespoons chopped. 
Next, finely chop a few sprigs of Dill and a few sprigs of parsley. About 1 tablespoon of each. Add the herbs to the bowl and whisk to combine.
Cover with plastic wrap and place in the refrigerator while you fry your fish.

Heat vegetable oil on medium heat. Test the oil by putting a drop or 2 of the batter into the oil. If the oil starts to sizzle and the batter floats to the top right away, the oil is ready for frying. You want the temperature between 350 and 375 degrees. Using a pair of tongs, dip your fish in the batter until evenly coated. Slowly lower the fish into the oil. Only fry a couple of pieces at a time to avoid overcrowding otherwise the temperature of the oil will drop too low and the fish will end up steaming instead of frying. The fish fries quickly so keep an eye on it. It only takes about 4-5 minutes depending on the thickness.

Use a skimmer or a large slotted spoon to remove the fish from the oil and place on a baking rack to drain. I covered my baking sheet with tin foil for easier clean up. 1 less thing to wash later! Repeat this process until all of the fish is fried. Season with salt while the fish is still hot. Serve immediately with the ultimate tartar sauce. Enjoy!

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