The Batter
In a bowl, mix the following ingredients:
- 1/2 cup all purpose flour
- 1/2 tablespoon baking powder
- 1/2 of beer (lager or pilsner)
- 1 egg
The Fish
Cut your piece of cod or haddock fish into strips. Get a stainless steel pan and fill it with a high smoke oil (such as avocado or canola oil) so that your strips will be about half submerged in the oil. When the oil is hot enough (you’ll know because the batter will sizzle when placed in the pan), dip your fish into the batter, covering the entire piece of fish and then place it into the oil, laying it down away from you, to avoid oil spilling towards you. Cook it for 1-2 minutes (you’ll know, because the oil will start to brown) and then flip the fish onto its other side.
Once your fish is cooked, place it onto a steel grate over top of an oven pan, or a plate with a paper towel and sprinkle kosher salt on each piece.
The Tartar Sauce
Combine the following in a bowl:
- 1 cup mayo
- 2 tablespoons finely chopped pickle
- 1 tablespoon fresh lemon juice
- 1 teaspoon dijon mustard (optional, adds tang)
- 1 tablespoon freshly chopped dill (optional)
- 1 tablespoon pickle juice
- Salt and pepper to taste
- Chill in the fridge for 30 minutes if you can