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Ingredients
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For the fried fish skewers
For the tartar sauce
Method
For the fried fish skewers
Prepare fish
Pat the fish fillets dry with paper towels. Cut the fillets into uniform strips about 1 to 1.5 inches wide and 3 to 4 inches long so they thread easily onto skewers.
Assemble skewers
Thread 2–3 pieces of fish onto each soaked wooden skewer, leaving a little space between pieces so the batter and hot oil can circulate. Place assembled skewers on a plate and chill in the refrigerator for 10–15 minutes to firm up.
Make the batter
In a medium bowl whisk together 3 tablespoons flour, 2 tablespoons cornmeal (if using), 1 teaspoon baking powder, 1 teaspoon kosher salt, 1 teaspoon black pepper and 1 teaspoon garlic powder. In a separate small bowl beat the egg lightly, then stir in 3 ounces of cold club soda or beer. Pour the wet mixture into the dry ingredients and whisk just until combined; the batter should be slightly thick but airy. If it seems too thick add 1 tablespoon more club soda. Keep batter cold by placing bowl in a larger bowl with ice or refrigerate briefly.
Heat oil
Pour about 1/2 inch to 1 inch (roughly 2 cups) of vegetable oil into a heavy skillet or deep frying pan. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of batter sizzles and browns within 30–40 seconds. Maintain temperature between 325–350°F during frying.
Coat and fry
Working in batches to avoid overcrowding, dredge each fish-skewer lightly in a tablespoon of flour (this helps the batter adhere), then dip the skewered fish into the batter to coat evenly, letting excess drip off. Carefully lower the skewer into the hot oil and fry for 2.5–4 minutes per side, turning once, until golden brown and the fish reaches 145°F (63°C) and flakes easily. Use tongs to turn skewers gently. Adjust heat as needed to prevent burning.
Drain and rest
Transfer cooked skewers to a wire rack set over a baking sheet or paper towels to drain. Sprinkle lightly with a pinch of salt. Let rest 1–2 minutes before serving so the coating sets.
Serve
Serve hot skewers with lemon wedges and the tartar sauce alongside for dipping.
For the tartar sauce
Combine 1 cup mayonnaise, 2 tablespoons finely chopped dill pickle, 1 tablespoon chopped capers, 1 tablespoon finely minced shallot, 1 tablespoon fresh lemon juice, 1 tablespoon chopped fresh parsley, 1 teaspoon Dijon mustard, 1 teaspoon sugar, 1 teaspoon salt, and 1/2 teaspoon black pepper in a bowl.