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House Beer Battered Southern Blue Whiting

Serves: 4
Prep time: 15 minutes
Cook time: 4-7 minutes
Ingredients
Preparation
  • 8 each Southern Blue Whiting Fillets
  • 2 ounce Cake Flour
  • 1 each Lemon cut into wedges
  • 2 each Egg
  • 16 fl-oz Beer
  • 8 ounce Cake Flour
  • 1 ounce Corn Starch
  • 0.75 ounce Kosher Salt
  • 0.75 ounce Paprika

For the Dilly Tartar Sauce

  • 8 ounce Mayo
  • 6 ounce Dill Pickles chopped small
  • 1 ounce White Onion, brunoise
  • 0.25 ounce Garlic, minced
  • .25 ounce Dried Dill
  • 0.25 ounce Hot Sauce
  • 0.25 ounce Lemon, juice
  • 0.5 ounce Kosher Salt
  • 1 pinch Sugar
  1. For the Dilly Tartar Sauce: In a small bowl mix together all of the ingredients for the Dilly Tartar Sauce.Reserve, set aside under refrigeration until ready to use. Thaw fillets overnight, under refrigeration & preferably in a perforated drip pan wrapped in plastic. Pat fillets dry with a clean towel or paper towel.
  2. For the Beer Battered Whiting: Add the 2 ounce of Cake Flour to a shallow container for dredging and set aside. In a medium sized bowl add the remaining Cake Flour, Corn Starch, KosherSalt and Paprika. Whisk briefly to mix. In a separate bowl add the eggs and whisk well. Slowly, to avoid foam, pour the beer into the bowl with the eggs while whisking to combine. Add all of the dry ingredients to the wet and whisk well, just until fully combined. Allow the batter to 'rest' for preferably 15 minutes before use. Preheat your deep fryer to 350℉. If desired, cut the whiting fillets into strips, or alternatively you can use whole fillets. Working in batches dredge the fillets or strips in the reserved 2 ounces of Cake Flour, making sure to coat all sides. Shake off any excess flour and then dredge in the reserved beer batter, taking care to shake off any excess. Carefully dip the battered strips or fillets into the preheat fryer oil. Carefully hold the fish portions suspended in the oil to allow the batter to 'set' briefly before releasing and allowing the entire portion to deep fry. Fry the battered portions for 4-7 minutes (depending on size) until the batter is crispy, golden brown and the internal temperature of the fish reaches 145℉. Remove the the fully cooked fish portions from the hot oil, strain and allow to rest briefly before plating with a generous side of Dilly Tartar Sauce & a Lemon Wedge.

12300189 Southern Blue Whiting Fillets 4 oz, MSC