How to make the best beer battered fish and tartar sauce
Written by Maame Awinador on
There are days when we feel like having a simple meal or something light. Fish and chips has always been a go to for many people, both young and old. Most at times it’s the quickest meal on the menu and one of the best as it’s always served hot. Well, you can now make your favorite meal at home and enjoy with friends and family by following this simple recipe.
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Ingredients for Beer Battered Fish
- 4 fillets Fish (cod preferably)
- 1 cup of all-purpose flour
- 2 tablespoons of cayenne pepper
- 1 tablespoon of powdered ginger
- 1 tablespoon of salt
- 1 beaten egg
- salt and pepper to taste
Directions
- Rinse fish thoroughly, pat dry and season with salt and pepper to your level of preference.
- Heat oil in a frying pan to a reasonable level. If using a deep fryer heat to 185 degrees C or 360 degrees F.
- Mix the floor with the powdered ginger, garlic powder, salt, paprika and cayenne pepper.
- Add your beaten egg to the dry flour mix.
- Add beer to the mixture until you form a thin batter. The goal is to be able to see the fish through the batter even after it’s been dipped in.
- Once the batter is thin enough, dip your fish fillets in it one at a time and then drop them into the oil for frying.
- Fry the fish until both sides are golden brown.
- Drain them on paper towels and serve while warm.
Ingredients for Tartar sauce
- 1 cup of Mayonnaise
- 1 teaspoon of dried or fresh dill (optional)
- 1 tablespoon of Dijon mustard (optional)
- salt and pepper to taste
- 2 tablespoons of lemon juice
- 1 tablespoon of fresh parsley
- 2 tablespoons of sweet pickles
Directions
- Mix the mayonnaise with fresh parsley, sweet pickles, dill and Dijon mustard.
- Add the lemon juice and mix till it’s consistent. Refrigerate it for at least 45 minutes to one hour before serving.
Tartar sauce is best served with the beer battered fish and French fries.
You can order this delicious meal and other tasty dishes from Eliza’s Restaurant & Bar at Dzorwulu, Accra.
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