Prep time:
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Cook time:
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Total time:
30 minutes
One of the fascinating things about food is that similar recipes are found in cultures around the globe. People the world over agree that crispy, beer-battered fish is delicious whether cooked tempura-style in Japan, served with chips in Britain's most iconic dish, or fried up on Fridays in Eastern European kitchens to be eaten cold on Shabbat. Served with tangy tartar sauce that gets a little heat from my horseradish, this mouthwatering dish might even be out of this world - it's that good.
Ingredients
- 1 to 1½ pounds white-fleshed fish, cut into 2-inch x 3-inch pieces
- 2 cups all-purpose flour
- 2 tbsp cornstarch
- 1 tbsp baking powder
- 12 oz beer (your choice)
- 2 cups panko bread crumbs
- ½ cup mayonnaise
- ½ cup Greek yogurt
- ¼ cup Bubbies Prepared Horseradish
- 1 tbsp Worcestershire sauce
- ⅛ cup lemon juice
- ½ cup Bubbies Kosher Dill Relish
- 1 tbsp Bubbies Kosher Dill Pickle brine
- Salt and white pepper to taste
- Oil for frying
- Lemon, cut into wedges
Directions
- Make tartar sauce for dipping.
- Combine mayonnaise, yogurt, horseradish, Worcestershire, lemon juice, relish, brine, salt, and pepper. Refrigerate.
- Prepare batter by combining flour, cornstarch, baking powder, and beer.
- Put panko into a shallow dish for dipping.
- Prepare the fish by removing any bones and salting.
- Slice into 2-inch x 3-inch pieces.
- Heat oil in deep fryer or deep stock pot.
- Dip each piece of fish into batter, then roll in panko.
- Carefully place into hot oil for frying.
- Cook until golden brown and set on paper towels to absorb excess oil.
- Serve with French fries, lemon wedges, and tartar sauce.
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