Beer Battered Fish Fry With Homemade Tartar Sauce Main Dish Recipes

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Beer Battered Fish Fry With Homemade Tartar Sauce


  • FISH
  • 2 cups biscuit mix
  • 1 teaspoon dried dill weed
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups (16-ounces) beer
  • 2 eggs, slightly beaten
  • 2 to 3 pounds fish fillets*, cut into serving-size pieces
  • Additional biscuit mix
  • *Halibut, ling cod, salmon, trout, red snapper, bass and catfish do very nicely
  • (I have never measured this in my life! Do a taste test and adjust if needed - I think this should be right)
  • 1/3 c Kraft Real Mayo
  • 1 -2 t minced onion (white or green)
  • 2 t dill relish (sold by the pickles, its just minced dill pickles)
  • Juice from a lemon wedge

  • Method:

  • FISH
  • In a large mixing bowl, combine mix, dill weed, onion powder, garlic powder, salt and pepper together.
  • Add beer and eggs and mix well.
  • Dredge fish fillets in additional biscuit mix and immerse in the prepared batter.
  • Refrigerate fillets in the batter for 20 to 30 minutes.
  • Heat deep-fat fryer to 375*F (190*C).
  • Remove fillets from the batter one at a time, allowing excess batter to drip off.
  • Fry 2 to 3 fillets at a time in the hot oil until golden brown, about 3 to 5 minutes.
  • (Over-crowding will result in reduced temperature of the oil causing the fish to absorb the oil and become greasy.)
  • Drain on paper towels.
  • Stir together and serve with hot fish

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