Beer-Battered Fish With Tartar Sauce - cooking recipe

Ingredients

Tartar Sauce
1 cup mayonnaise
1 tablespoon Dijon mustard
1 scallion, including green top chopped
1 1/2 teaspoons lemon juice
2 tablespoons chopped dilled gherkins
1 tablespoon chopped capers
2 tablespoons chopped fresh parsley
salt
fresh ground black pepper
Fish
cooking oil, for frying (approximately 1 quart)
1 cup flour
1 egg, beaten to mix
1 cup beer
2 2 lbs haddock or 2 lbs hake, cut into approximately 1 1/2-by-3-inch pieces

Preparation

Combine all the tartar sauce ingredients in a bowl with a pinch each of salt and pepper. Set aside.
Heat the oven to 200\u00b0. Cover a cookie sheet with paper towels and top with a wire rack.
Heat about 3\" of oil to approximately 365\u00b0 in a medium sized pot.
Meanwhile, mix flour with 1/2 teaspoon salt. Whisk in egg. Slowly add the beer while whisking.
Dip fish pieces in the batter and place on plate or the wire rack you will be using to drain the fried fish. I usually double dip in the batter if I have some left over once the batter dries on the awaiting fish.
Place fish pieces, two at a time in the oil. Cook until the fish is done and the crust is lightly golden, about 4 minutes for 3/4-inch thick fillets.
Remove fish with tongs and put on rack to drain. Sprinkle salt over the hot fish and put the baking sheet in the oven.
Repeat in batches with the remaining fish.
Serve with the tartar sauce.