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White Fish Fry with Serrano Pepper Tartar Sauce MARIO BATALI

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Kick back and enjoy Mario’s White Fish Fry with Serrano Pepper Tartar Sauce!

2 pounds Michigan White Fish fillets (skinless, cut into 4 pieces)
1 bottle beer (16-ounces)
1 egg (beaten)
1 1/2 cups all-purpose flour
1/2 cup cornmeal
1 teaspoon baking powder
vegetable oil (for deep-frying)
kosher salt and freshly ground black pepper (to taste)
1 cup mayonnaise
1/2 cup sour cream
1 tablespoon Dijon mustard
3 tablespoons serrano peppers (chopped)
3 tablespoons pickles (chopped)
2 tablespoons pickle juice
1/2 lemon (zest and juice)
4 lemon wedges (to serve)

For Fried Fish: In a large pot, or Dutch oven, heat 3 inches of oil to 370ºF. Preheat oven to 225ºF.
In a large bowl, whisk together beer, egg, flour, cornmeal, baking powder and 1 teaspoon of salt.
Dry the fish with a paper towel and season with salt and pepper. Working in batches, dip the fillets in the batter, then carefully lower into the oil. Fry until golden brown, about 6 minutes. Remove to a paper towel-lined baking sheet and keep warm in the oven while frying the remaining fillets.
For Tartar Sauce: In a large bowl, combine the mayonnaise, sour cream, mustard, serrano peppers, pickles and juice, and lemon zest and juice and stir well to combine. Season with salt and pepper to taste.
Serve fried fish with serrano tartar sauce and lemon wedges.
Tip: This recipe works well with any flaky white fish you’d prefer to use!

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