Old-fashioned crispy battered whitefish and tartar sauce
Recipe & Food Styling Marisa Curatolo
Ingredients
2 pounds whitefish, sliced into strips
Canola oil for frying
Batter
1 egg, slightly beaten
1 cup ice-cold water
1 cup all-purpose flour
1⁄2 teaspoon baking soda
1⁄2 teaspoon coarse salt
Tartar sauce with capers and lemon
1 cup mayonnaise
1 tablespoon finely chopped green onions
1 tablespoon capers in brine, drained and chopped
2 tablespoons finely chopped gherkin
1 tablespoon fresh lemon juice
1⁄2 teaspoon sugar
2 tablespoons chopped fresh parsley
Coarse salt and freshly ground pepper, to taste
For tartar sauce, combine all ingredients in small bowl and mix well. Cover and chill 1 hour or up to 3 days. Makes 1 1⁄2 cups.
For fish, prepare batter in large bowl beat egg with ice water. Slowly add flour, baking soda and salt, and mix well.
To cook, heat oil in deep fryer or heavy-bottomed saucepan until temperature reaches 350°F on deep-fat thermometer. Dip fish into batter and gently drop into oil. Cook 3 to 4 minutes per side or until golden. Remove with slotted spoon and drain on paper towels.
To prevent batter from becoming warm, add several ice cubes. Repeat with remaining fish. Serve immediately with tartar sauce. Serves 4 to 6.
