Pub-Style Fish Fry
Pub-Style Fish Fry
Ingredients
For the Batter
- 1 cup all-purpose flour, (145g)
- 1/2 cup rice flour, (80g)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 can ice-cold beer
For the Fish
- 8 cod fillets, (4 oz each), or any firm white fish
- as needed all-purpose flour, for dredging
- as needed salt, for dredging and seasoning
- as needed flaky salt, for finishing
- as needed cooking oil, for frying
For the Tartar Sauce
- 1 cup mayonnaise
- 1 shallot, minced
- 1/4 cup dill relish
- 1 tablespoon capers, chopped
- 1 tablespoon lemon juice
- 1 lemon zest, from 1 lemon
- 2 teaspoons Worcestershire sauce
- 1 teaspoon mustard
Instructions
- 1
Whisk all the tartar ingredients (mayonnaise, minced shallot, dill relish, chopped capers, lemon juice, zest of 1 lemon, Worcestershire sauce, and mustard) together in a bowl.
⏱️ 5 min
- 2
Chill the sauce for 8–24 hours to allow the flavors to marry. This is a crucial step for optimal flavor.
⏱️ 480 min
- 3
Salt the cod fillets generously and rest them on a wire rack for 15 minutes. This step helps to pull out surface moisture from the fish.
⏱️ 15 min
- 4
After resting, pat the fish bone-dry with paper towels. Dry fish is essential for achieving a crisp batter.
⏱️ 2 min
- 5
In a separate bowl, whisk together the dry batter ingredients: all-purpose flour, rice flour, baking powder, and salt.
⏱️ 3 min
- 6
Gently stir in the ice-cold beer into the dry ingredients until just combined. Do not overmix; a few lumps in the batter are acceptable and will result in a lighter, crisper coating.
⏱️ 2 min
- 7
Heat cooking oil in a deep pot or fryer to 375°F (190°C).
⏱️ 5 min•🌡️ 375
- 8
Lightly dust each fish fillet in plain flour, shaking off any excess. Then, dip the floured fillets into the prepared batter to thoroughly coat them.
⏱️ 5 min
- 9
Carefully lower the coated fish fillets gently into the hot oil. Fry them for 7–9 minutes, turning occasionally, until they are deep golden brown and cooked through. The internal temperature of the fish should reach 145°F (63°C). Fry in batches to avoid overcrowding the pot and lowering the oil temperature.
⏱️ 18 min•🌡️ 375
- 10
Transfer the fried fish from the oil to a wire rack for draining (do not use paper towels, as this can make the batter soggy). Immediately sprinkle the fish with flaky salt.
⏱️ 1 min
- 11
Serve the fish hot with chips (fries) and the cold, chilled tartar sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pub-Style Fish Fry
For the Batter
- 1 cup all-purpose flour, (145g)
- 1/2 cup rice flour, (80g)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 can ice-cold beer
For the Fish
- 8 cod fillets, (4 oz each), or any firm white fish
- as needed all-purpose flour, for dredging
- as needed salt, for dredging and seasoning
- as needed flaky salt, for finishing
- as needed cooking oil, for frying
For the Tartar Sauce
- 1 cup mayonnaise
- 1 shallot, minced
- 1/4 cup dill relish
- 1 tablespoon capers, chopped
- 1 tablespoon lemon juice
- 1 lemon zest, from 1 lemon
- 2 teaspoons Worcestershire sauce
- 1 teaspoon mustard
Instructions
- 1
Whisk all the tartar ingredients (mayonnaise, minced shallot, dill relish, chopped capers, lemon juice, zest of 1 lemon, Worcestershire sauce, and mustard) together in a bowl.
⏱️ 5 min - 2
Chill the sauce for 8–24 hours to allow the flavors to marry. This is a crucial step for optimal flavor.
⏱️ 480 min - 3
Salt the cod fillets generously and rest them on a wire rack for 15 minutes. This step helps to pull out surface moisture from the fish.
⏱️ 15 min - 4
After resting, pat the fish bone-dry with paper towels. Dry fish is essential for achieving a crisp batter.
⏱️ 2 min - 5
In a separate bowl, whisk together the dry batter ingredients: all-purpose flour, rice flour, baking powder, and salt.
⏱️ 3 min - 6
Gently stir in the ice-cold beer into the dry ingredients until just combined. Do not overmix; a few lumps in the batter are acceptable and will result in a lighter, crisper coating.
⏱️ 2 min - 7
Heat cooking oil in a deep pot or fryer to 375°F (190°C).
⏱️ 5 min•🌡️ 375 - 8
Lightly dust each fish fillet in plain flour, shaking off any excess. Then, dip the floured fillets into the prepared batter to thoroughly coat them.
⏱️ 5 min - 9
Carefully lower the coated fish fillets gently into the hot oil. Fry them for 7–9 minutes, turning occasionally, until they are deep golden brown and cooked through. The internal temperature of the fish should reach 145°F (63°C). Fry in batches to avoid overcrowding the pot and lowering the oil temperature.
⏱️ 18 min•🌡️ 375 - 10
Transfer the fried fish from the oil to a wire rack for draining (do not use paper towels, as this can make the batter soggy). Immediately sprinkle the fish with flaky salt.
⏱️ 1 min - 11
Serve the fish hot with chips (fries) and the cold, chilled tartar sauce.
⏱️ 1 min