Ingredients: |
Ingredients: Tartar Sauce
¾ cup mayonnaise
2 tablespoons capers, rinsed and minced
2 tablespoons sweet pickle relish
1 ½ teaspoons minced shallot
1 ½ teaspoons distilled white vinegar
½ teaspoon Worcestershire sauce
Fish
½ cup all-purpose flour
½ cup cornstarch
½ teaspoon table salt
½ teaspoon baking powder
¾ cup beer
2 quarts peanut or vegetable oil for frying
4 (4- to 6-ounce) skinless haddock fillets, 1 inch thick
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Directions: |
Directions:FOR THE TARTAR SAUCE: Combine all ingredients in bowl, let sit for 15 minutes, and season with salt and pepper to taste.
FOR THE FISH: Whisk flour, cornstarch, salt, and baking powder together in large bowl. Whisk in beer until smooth. Cover and refrigerate for 20 minutes.
Set wire rack in rimmed baking sheet. Add oil to large Dutch oven until it measures about 1½ inches deep and heat over medium-high heat to 375 degrees. Pat haddock dry with paper towels and transfer to batter, tossing gently to coat. Using fork, remove haddock from batter, 1 piece at a time, allowing excess batter to drip back into bowl; add to hot oil, briefly dragging haddock along surface of oil to set batter before gently dropping into oil. Adjust burner, if necessary, to maintain oil temperature between 350 and 375 degrees.
Cook, stirring gently to prevent pieces from sticking together, until deep golden brown and crispy, about 4 minutes per side. Using spider skimmer or slotted spoon, transfer haddock to prepared rack. |
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