Beer-Battered Fish with Smoked-Paprika Mayonnaise

Ingredients for Beer-Battered Fish with Smoked-Paprika Mayonnaise

• 1450 to 1925ml vegetable oil for frying

• 180ml plain flour

• 3/4 teaspoons salt

• 180ml beer (not dark)

• 8 (70g) pieces of pollack, Pacific cod, or catfish fillet (3/4 to 1 inch thick)

• 60ml drained bottled capers, coarsely chopped

• 3/4 teaspoons hot Spanish smoked paprika

• 120ml mayonnaise

• Garnish: lemon wedges

• a deep-fat thermometer

How to make Beer-Battered Fish with Smoked-Paprika Mayonnaise

Heat 2 inches oil in a wide 5- to 6-quart heavy pot over high heat until it registers 193°C on thermometer.

While oil is heating, whisk together flour and salt in a shallow bowl, then whisk in beer (batter will be thick). Coat each piece of fish with batter and transfer to hot oil with tongs (remove thermometer). Cook over high heat, turning over once, until golden and just cooked through, 5 to 6 minutes total, then transfer fish to paper towels to drain.

While fish chips, whisk capers and paprika into mayonnaise in a bowl. Serve with fish.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.