Look at that crispy, golden fish!
The sauce complements this ale’s flavors. It’s got mayo, mango, scallion, cilantro (if you hate cilantro, go with basil or parsley) and lime juice, and the brightness enhances the subtle essences in the batter. But if you love traditional tartar sauce with briny pickles, capers, sweet relish and hot sauce, by all means, go with that.
Beer Battered Fish with Mango/Cilantro Sauce
- 1 1/2 lbs. Fresh fish (haddock, cod, snapper, grouper, pollock, tilapia) Cut into 3" pieces (keep refrigerated until ready to use)
- 1 c. All-purpose flour
- 1 c. Cornstarch
- 1 tsp. Kosher salt
- 1 tsp. Baking powder
- 1/4 tsp. Black pepper
- 1/4 tsp. Cayenne pepper
- 12 oz. Beer (suggest JDubs Passion Wheat)
- 1 qt. Peanut or vegetable oil
- Lemon wedges (optional, to sprinkle on cooked fish)
- 3/4 c. Mayonnaise
- 2-3 Tb. Fresh mango, minced
- 3 Scallions, minced
- 2-3 Tb. Fresh cilantro, minced (or parsley or basil)
- 1/2 Lime, juiced
- 1 pinch Kosher salt
- Add dry ingredients to a bowl. Add beer and whisk to ensure no lumps. Cover and refrigerate 20-30 minutes.
- As you wait for the batter to firm up, add oil to an electronic fryer or a deep Dutch oven (you may need to add more oil if you have a wide pan so there’s enough to coat the fish). Bring oil up to 375 degrees and test with a deep fry thermometer.
- When oil reaches 375, remove fish from the refrigerator, pat the pieces dry with paper towel; sprinkle with a little kosher salt and black pepper.
- Remove batter from the refrigerator and stir to refresh.
- Set up a rack over a baking tray, or place paper towels or a newspaper on a plate - this will be for draining the cooked fish.
- Drop 2-3 pieces of fish into the batter to coat well.
- Lightly pick up each piece with a fork and carefully place it into the hot oil, going away from you, to avoid splattering.
- Cook 2-3 pieces at a time, depending on size of pan and the thickness of your fish (and you don’t want to crowd the pieces or they’ll stick to each other). The fish should take 3-4 minutes or until golden brown. Remove with tongs or slotted spoon, place on draining area and sprinkle each with a bit of kosher salt.
- Test oil to ensure it’s 375 degrees, then repeat process for remaining fish. Optional - squeeze on a little lemon juice. Serve with Mango/Cilantro Sauce.
- Combine all ingredients in a small bowl and mix well. Taste for seasoning then refrigerate until ready to use.