Easy Crispy Battered Fish Recipe | Lemon Herb Tartar Sauce Recipe

fish fillets

🥗Healthier: tofu

💰Cheaper: pollock

Tofu provides a plant-based option, while pollock is often less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber, while cornmeal can be more economical.

beer

🥗Healthier: sparkling water

💰Cheaper: water

Sparkling water maintains carbonation for a light batter without alcohol.

tartar sauce

🥗Healthier: yogurt-based dip

💰Cheaper: mayo

A yogurt dip reduces calories while mayo is a cost-effective option.

Rinse the cod in cold water and pat dry with paper towels.

Season the fish with salt and pepper and place in the refrigerator until needed.

Sieve 1 and 3/4 cups of all-purpose flour into a mixing bowl.

Add 1 teaspoon of lemon pepper, 1 teaspoon of onion powder, and 1 teaspoon of paprika to the flour.

Add 2 teaspoons of baking powder to the bowl and mix to combine.

Add 1/2 teaspoon of salt to the dry ingredients and mix well.

Gradually add 450 milliliters of sparkling mineral water to the dry mixture, mixing until the batter is smooth and has a pancake-like consistency.

Dredge each piece of fish in flour, shaking off excess flour.

Preheat oil in a deep fryer or large pot to between 350°F and 375°F.

Dip each piece of dredged fish into the batter and carefully lower it into the hot oil.

Deep fry the fish for 2 to 3 minutes or until golden brown, depending on the thickness of the fish.

Once cooked, place the fried fish on a baking sheet with a rack to allow excess oil to drain.

For the tartar sauce, mix 1 and 1/2 cups of mayonnaise with 2 tablespoons of sweet relish, the juice of half a lemon, 2 tablespoons of fresh chives, 1 tablespoon of fresh dill, 1 tablespoon of lemon zest, 1/2 teaspoon of lemon pepper, and 1/4 teaspoon of onion powder.

Mix the tartar sauce well and refrigerate for at least one hour before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens