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Fish and Chips with Spicy Tartar Sauce

Large deep skillet or deep fryer (375 degrees)
Peanut oil
2 cups flour, divided
1/3 cup cornstarch
1 tsp. garlic powder
ΒΌ tsp. cayenne pepper
1 tsp. smoked paprika
1 tsp. baking powder
Ground black pepper
1 cup beer
8 flounder fillets

Spicy Tartar Sauce

1 cup mayonnaise
3 TBSP. hot pepper relish
1 clove garlic, minced
Dash hot sauce
Salt and pepper

In a large bowl, whisk together 1 cup of flour, the cornstarch, garlic powder, cayenne, smoked paprika, baking powder, salt and pepper.
Add the beer and whisk until incorporated.
The batter will be slightly lumpy.
Place the remaining 1 cup of flour in a pie plate.
In batches, dredge the fish fillets in the flour, then the beer batter.
Let the excess batter drip off and gently lower into skillet or fryer.
Fry until golden brown and flip.
Remove to drain on paper towels and arrange on serving platter.

For Tartar Sauce:
Combine all ingredients; cover and refrigerate 1 hour before serving.

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