Brewery Battered Fish Recipe
Tender and flaky Alaskan pollock dipped in homemade batter and fried golden brown. Served with dill tartar sauce.
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Ingredients
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Brewery Battered Fish
Method
Cooking Instructions
Prepare the Tartar Sauce
In a small bowl, mix together the dill pickles, mayonnaise, dill weed, and lemon juice. Stir well and refrigerate until ready to serve.
Make the Batter
In a large bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the beer until the batter is smooth and well combined.
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
Batter the Fish
Dip each Alaskan pollock fillet into the batter, ensuring it is fully coated.
Fry the Fish
Carefully place the battered fish into the hot oil, frying in batches to avoid overcrowding. Fry for about 4-5 minutes per side or until golden brown and cooked through. Remove and drain on paper towels.
Serve
Serve the fried fish hot with the homemade dill tartar sauce on the side.