5.0
(3)
Your folders
Your folders
Export 14 ingredients for grocery delivery
Step 1
For the fish: Combine 1/2 cup of cornstarch with 2 teaspoons of kosher salt and 1 teaspoon of pepper in a shallow dish. Combine the flour, baking powder, paprika, remaining 1 cup of cornstarch, 2 teaspoons of salt, and 1 teaspoon of pepper in a large bowl. Gently stir in the cold beer until just combined. Cover and refrigerate the batter until ready to use.
Step 2
For the tartar sauce: Combine the mayonnaise, dill pickle relish, lemon zest, lemon juice, dill, salt, and pepper in a medium bowl. Cover and refrigerate until ready to use.
Step 3
In a large Dutch oven, heat 2 inches of oil to 375°. Place a wire rack over a baking sheet.
Step 4
Pat the fish dry with paper towels. Cut the fish into 10 to 12 3-inch pieces. Dredge the fish in the cornstarch mixture, shaking off excess. Working in 3 to 4 batches, coat the fish in the chilled batter. Carefully transfer the battered fish in hot oil and cook until golden and crispy, 2 to 3 minutes. Transfer the fish to a wire rack and sprinkle with salt.
Step 5
Serve the fish with the tartar sauce, lemon wedges, and malt vinegar.
Your folders
cc.bingj.com
4.9
(10)
30 minutes
Your folders
bbc.co.uk
4.9
(10)
30 minutes
Your folders
delish.com
4.2
(9)
Your folders
goodto.com
3.8
(1.4k)
15 minutes
Your folders
rasamalaysia.com
5.0
(1)
15 minutes
Your folders
stevehacks.com
5.0
10 minutes
Your folders
littlesunnykitchen.com
5.0
(15)
15 minutes
Your folders
themodernproper.com
5.0
(2)
25 minutes
Your folders
tastingtable.com
4.7
(40)
10 minutes
Your folders
theendlessmeal.com
5.0
(6)
20 minutes
Your folders
recipetineats.com
5.0
(27)
12 minutes
Your folders
tasteofhome.com
4.9
(17)
5 minutes
Your folders
orwhateveryoudo.com
4.8
(5)
25 minutes
Your folders
muybuenoblog.com
5.0
(1)
5 minutes
Your folders
bluejeanchef.com
4.4
(10)
12 minutes
Your folders
divascancook.com
5.0
(1)
Your folders
glutenfreebaking.com
5.0
(8)
3 minutes
Your folders
thestayathomechef.com
5.0
(9)
20 minutes
Your folders
thestayathomechef.com