Lemony Beer-Battered Fish
Seeking to capture the magic of the New England fish shack, Dune Brothers in Providence, Rhode Island, serves updated seafood classics. Here, crisp, well-seasoned white fish pairs with homemade tartar sauce and an elevated take on coleslaw.
Dune Brothers Lemony Beer-Battered Fish and homemade Tartar Sauce.
Photo Credit : Adam DeTour | Styling by Catrine KeltySeeking to capture the magic of the New England fish shacks they loved as children, owners Jason Hegedus and Nicholas Gillespie of Dune Brothers in Providence, Rhode Island, serve updated seafood classics drawn from the local catch. Here, crisp, well-seasoned white fish pairs with homemade tartar sauce and Herbed Coleslaw.
Yield:
8 to 10 servingsIngredients
2 cups all-purpose flour, divided
1 large egg, lightly beaten
12 ounces (1 bottle) lager or not-too-bitter ale
1 teaspoon kosher salt
Canola oil or vegetable oil, for frying
2 pounds white fish, such as hake, cod, haddock, pollock, or tilapia, portioned into 8 to 10 pieces
Lemons, for serving
Flaky sea salt or kosher salt, for sprinkling
Instructions
Put 1 cup flour on a rimmed plate and set aside. Line a baking sheet with paper towels and set aside.
In a wide, shallow bowl, combine the remaining flour, the egg, the beer, and the salt. Whisk together until batter is almost smooth (some small lumps are OK).
Set a large skillet over medium-high heat and add oil to a depth of 1 inch. Bring oil up to a temperature between 360˚ and 375˚.
Pat the fish dry, then dredge in flour. Dip the floured fish into the batter to coat, then shake off any excess.
Fry the fish in batches, a few pieces at a time, until golden brown (3 to 5 minutes, depending on thickness). Use tongs to transfer the fish to the lined baking sheet to drain. Serve hot with a squeeze of lemon and a sprinkling of sea salt or kosher salt.
