Beer Battered Fish Fry With Homemade Tartar Sauce |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Our friends' on the lake had a fish fry a couple of weeks ago, and the fish was great! This is his recipe. The tartar sauce is what was made in my house growing up, every time we had fish, whether it was frozen fish sticks or sole! Read more ! LOL I grew up thinking everyone did this, and my friends all raved about the tartar sauce, so, thought I would share it too. Ingredients:
fish |
2 cups biscuit mix |
1 teaspoon dried dill weed |
1/2 teaspoon onion powder |
1/2 teaspoon garlic powder |
1/2 teaspoon salt |
1/2 teaspoon pepper |
2 cups (16-ounces) beer |
2 eggs, slightly beaten |
2 to 3 pounds fish fillets*, cut into serving-size pieces |
additional biscuit mix |
*halibut, ling cod, salmon, trout, red snapper, bass and catfish do very nicely |
tartar sauce |
(i have never measured this in my life! do a taste test and adjust if needed - i think this should be right) |
1/3 c dukes real mayo |
1 -2 t minced onion (white or green) |
2 t dill relish (sold by the pickles, it's just minced dill pickles) |
juice from a lemon wedge |
Directions:
1. FISH
2. In a large mixing bowl, combine mix, dill weed, onion powder, garlic powder, salt and pepper together.
3. Add beer and eggs and mix well.
4. Dredge fish fillets in additional biscuit mix and immerse in the prepared batter.
5. Refrigerate fillets in the batter for 20 to 30 minutes.
6. Heat deep-fat fryer to 375*F (190*C).
7. Remove fillets from the batter one at a time, allowing excess batter to drip off.
8. Fry 2 to 3 fillets at a time in the hot oil until golden brown, about 3 to 5 minutes.
9. (Over-crowding will result in reduced temperature of the oil causing the fish to absorb the oil and become greasy.)
10. Drain on paper towels.
11. TATAR SAUCE
12. Stir together and serve with hot fish
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