Recipe Details

Ingredients

FOR THE FISH:

• 1 1/2 c. 

  cornstarch, divided

• 4 tsp. 

  kosher salt, divided, plus more for sprinkling

• 2 tsp. 

  ground black pepper, divided

• 1 c. 

  all-purpose flour

• 1 tsp. 

  baking powder

• 1 tsp. 

  paprika

• 12 oz. 

  bottle lager, cold

• Vegetable oil, for frying

• 3 lb. 

  1-inch thick skinless cod filets

• Lemon wedges, for serving

• Malt vinegar, for serving

FOR THE TARTAR SAUCE:

• 1 c. 

  mayonnaise

• 1/3 c. 

  dill pickle relish

• 1 tsp. 

  lemon zest

• 2 tbsp. 

  lemon juice

• 1 tbsp. 

  chopped fresh dill

• 1/4 tsp. 

  kosher salt

• 1/4 tsp. 

  ground black pepper

Description

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.
2. 2For 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.
3. 3In a large Dutch oven, heat 2 inches of oil to 375°. Place a wire rack over a baking sheet.
4. 4Pat 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.
5. 5Serve the fish with the tartar sauce, lemon wedges, and malt vinegar.