Go Back
Print

BEER BATTERED SALMON AND TARTAR SAUCE

Posh up your Friday night fish and chips by making your own beer batter and using salmon for a rich, deep flavour. Serve with a sharp tartar sauce and your setting off your weekend in style.

Course Main Course
Cuisine english
Keyword barbecue sauce, fish, fish and chips, salmon, tartar
Servings 4 people
Author jacksmeatshack

Ingredients

For the fish

  • 750 g salmon fillet
  • 100 g plain flour
  • 100 g cornflour
  • 2 tsp baking powder
  • 150 ml lager beer
  • 150 ml sparkling water
  • 2 L oil for frying
  • Pinch of salt and pepper

For the Tartar sauce

  • 6 tbsp mayonnaise
  • 1 gherkin
  • 1 tbsp capers chopped
  • 1 tbsp Jack’s Ranch multipurpose seasoning

Instructions

  1. Prepare the batter first to allow it to rest whilst you prepare the fish and sauce. Combine the flour, cornflour, and baking powder in a large bowl, season, then spoon 1 tbsp onto a plate and set aside. Gradually pour the beer and water into the bowl, stirring with a wooden spoon until you have a smooth, lump-free batter.
  2. To Prepare the sauce, chop the capers and the gherkin, then add to a bowl with the other ingredients and mix well.
  3. Prepare the fish by patting dry with a paper towel then cut into two bite size portions.
  4. Roll the salmon into the reserved dry mix, shake off any access then dip into the wet batter.

  5. Fill a dutch oven, sauce pan or wok with enough oil that the fish can be fully submerged. Heat the oil until it reaches 190°C.

  6. Carefully lower each salmon bite into the hot oil and fry for 6-8 mins until golden and crisp.
  7. Using a large slotted spoon, lift out the fish, drain on kitchen paper, then sprinkle with salt. Serve with tartar sauce.