Beer Battered Flathead Recipe

Prepare the fish

Pat the flathead fillets dry with paper towels. If large, cut each fillet into 2 portions so you have 4 manageable pieces total. Lightly season both sides with 0.5 tsp salt and 0.25 tsp black pepper.

Make the batter

In a mixing bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch and 1 tsp baking powder and 1 tsp salt and 1/2 tsp black pepper. In a separate small bowl whisk the egg with 1 cup very cold beer. Slowly pour the beer and egg mixture into the dry ingredients while whisking gently until a smooth, slightly thick batter forms. The batter should coat the back of a spoon and still be airy — do not overmix. Keep the batter cold by placing the bowl over an ice bath or in the refrigerator until ready to use.

Dredge and batter

Place the 1 cup of flour for dredging in a shallow dish. Lightly dust each seasoned fillet in the dredging flour, shaking off excess, then immediately dip into the beer batter to coat fully. Let excess drip off for 10–15 seconds before frying.

Prep potatoes

Peel (optional) and cut the russet potatoes into 1/3–1/2 inch thick fries. Rinse the cut potatoes under cold water until water runs clear to remove surface starch, then soak in cold water for at least 20 minutes (or up to 2 hours) to improve crispness. Drain and dry thoroughly on clean towels.

Par-fry (optional for extra crisp)

Heat vegetable oil in a deep heavy pot or fryer to 325°F (160°C). Fry the dried potato pieces in batches for 3–4 minutes until just tender and pale golden. Remove with a slotted spoon to a wire rack or paper towel-lined tray. Increase oil temperature to 375°F (190°C) for the final fry.

Final fry

When oil reaches 375°F (190°C), fry the par-fried potatoes in batches for 2–3 minutes until deep golden and crisp. Drain on paper towels and immediately toss with 1 tablespoon salt while hot.

Heat oil

Using the same oil used for fries, maintain the frying temperature at 350–365°F (175–185°C). Use enough oil for the fillets to float and not touch the bottom of the pan (about 2–3 inches deep).

Fry fillets

Carefully lower battered flathead fillets into the hot oil in small batches (do not overcrowd). Fry for 4–5 minutes, turning once if necessary, until batter is golden brown and crisp and the fish flakes easily (internal temperature ~145°F / 63°C). Remove with a slotted spoon and drain on a wire rack.

Finish

While still hot, sprinkle the fillets lightly with the 1 tsp fine sea salt reserved for finishing and serve immediately with lemon wedges.

In a small bowl combine 1/2 cup mayonnaise, 2 tbsp finely chopped dill pickles, 1 tbsp chopped capers, 1 tsp minced shallot, 1 tbsp fresh lemon juice, 1 tbsp finely chopped parsley, 1/2 tsp Dijon mustard and 1/4 tsp black pepper. Mix until smooth and taste; adjust seasoning with a pinch of salt or more lemon if desired. Chill until ready to serve.

In a bowl toss 2 cups mixed salad greens and 8 halved cherry tomatoes with 1 tsp olive oil, 1/2 tsp white wine vinegar, 1/4 tsp salt and 1/4 tsp black pepper. Arrange a small portion of the dressed salad on each plate as an accompaniment.

Place fries alongside the salad and set a dollop (about 2 tbsp) of tartare sauce on each plate. Add a lemon wedge to each serving for squeezing over the fish.