Step 1

In a small bowl, whisk together mayonnaise, pickles, onion, lemon juice and dill pickle juice. Season to taste with salt and freshly ground black pepper (I like 1/4 teaspoon salt and 1/8 teaspoon pepper). Cover and allow to chill for 20 to 30 minutes to blend the flavors.

Step 2

Adjust an oven rack to the middle position and preheat the oven to 200 degrees. Prepare a plate lined with paper towels as well as a rimmed baking sheet with a wire rack. Pour the oil into a large Dutch oven until it is 1 inch deep. Heat the oil over medium-high heat until it reaches 375 degrees.

Step 3

In a large bowl, whisk together the flour, salt, cumin, black pepper, and cayenne. When the oil is almost ready, add the light beer to the flour mixture and gently whisk until smooth.

Step 4

Using tongs, lift pieces of fish and dredge through batter, allowing any excess batter to drip back into the bowl. Add the fish to the hot oil, gently swimming the fish to ensure it doesn't stick to the bottom or to any other pieces.

Step 5

Fry until golden brown and internal temperature reaches 145 degrees Fahrenheit on a digital thermometer, about 5 to 7 minutes. Stir occasionally to prevent pieces from sticking to one another.

Step 6

Remove the fried fish from the oil and allow to drain briefly on paper towels. Transfer to the wire rack set over a rimmed baking sheet. Place in oven to keep fried fish warm.

Step 7

Allow the oil to return to 375 degrees and batter and fry the remaining fish. Serve with lemon wedges and tartar sauce.