Beer-Battered Fried Fish with Tartar Sauce

Hot and crispy, this Beer-Battered Fried Fish is the perfect filling for a fried fish sandwich, or as part of a fisherman’s platter served with lemon wedges and tartar sauce.

Time: 30 minutes | 4 Servings


  1. Cut the thawed haddock into 3”- 3.5” pieces, pat dry and lightly salt both sides
  2. In a medium bowl, whisk together the flour, salt, and blackening spice, then add the beer and 1/2 cup of water.  Whisk into a smooth batter.
  3. Pour 2” of oil into a large, heavy pot and heat over medium-high heat until the temperature reaches 350° on a deep-fry thermometer. Working in batches, dip the haddock into the batter to coat, and then fry.
  4. Turn occasionally until fish is cooked and a deep golden brown, about 5 minutes.
  5. Transfer to a wire cooling rack until all the fish is cooked. Serve hot.

Tartar Sauce

  • 1/2 cup mayonnaise
  • 1 small dill pickle, diced very small (roughly 3 tablespoons)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon capers, chopped
  • 1 tablespoon chopped fresh dill
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon Dijon mustard, optional
  • Salt and fresh ground black pepper to taste
  1. Combine the mayonnaise, pickles, lemon juice, capers, dill, Worcestershire sauce, and mustard in a small bowl and stir until well blended and creamy.
  2. Season with a pinch of salt and pepper. Taste, then adjust with additional lemon juice, salt, and pepper. For the best flavor, cover and store in the refrigerator for at least 30 minutes.
  3. Store tightly covered in the refrigerator up to one week.


Posted in Main Dishes

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