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Cumin Beer Battered Fish With Jalapeño Tartar Sauce

Cumin is added to beer batter for a fun twist on a classic. To add to it, the golden crisp fish is served with salsa and a mouthwatering jalapeño tartar sauce.
Course Main Course
Cuisine Comfort Food
Servings 2
Author Dana Sandonato

Ingredients

  • 2 6 oz fillets of halibut
  • kosher salt
  • 1/2 cup all purpose flour
  • 1/4 tsp cracked black pepper
  • 1-2 tsp cumin adjust to your taste
  • 6 oz wit beer can use a pilsner or a lager

Jalapeño Tartar Sauce.

  • 1/2 cup mayonnaise
  • 2 TBSP pickled jalapeños, roughly chopped
  • 1 tsp pickled jalapeños brine
  • 2 TBSP diced dill pickles
  • 2 tsp Dijon mustard

Extras.

  • Salsa
  • French fries

Deep frying.

  • 24 oz cooking oil with high smoke point, such as vegetable oil, safflower oil, grapeseed oil, etc.
  • 1 large dutch oven, wok, or deep saucepan
  • 1 skimmer or large slotted spoon
  • 1 thermometer

Instructions

Preparing your deep frying pot.

  • Place your Dutch oven over a burner. Fill the Dutch oven with just enough oil so that your fillets will be fully submerge; don't fill it more than 2/3 of the way.
  • Heat the oil over moderate heat until you reach 375° F (keep a close eye on it with the help of your thermometer). While the oil heats, prepare your fish. (Note: Stay in the kitchen the entire time you're heating and working with the oil; never leave it unattended.)

Preparing the fish.

  • Take the fish out of the fridge and out of it's packaging. Set it down on a plate lined with paper towels and, with more paper towels, dab it until it's dry to remove excess moisture. Sprinkle a bit of kosher salt over top and let the filets come to room temperature.

Cumin Beer Batter.

  • Place the flour in a large bowl. whisk in the black pepper and the cumin. Slowly but steadily pour the beer into the batter, whisking until cohesive. Set aside.

Jalapeño Tartar Sauce.

  • Combine all of the ingredients for the tartar sauce into a bowl and mix until thoroughly combined; set aside.

Deep frying the fish.

  • Once your oil has reached 375° F, dredge a fillet of fish into the batter and carefully place it into the hot oil and allow to cook for 2-4 minutes or until the batter is golden brown. When your fish is done, it should have an internal temperature of 145° F. If you have room in the pot, repeat with the other fillet, but don't crowd the pot. I cook my fillets one at a time. Once each fillet is done, carefully remove with a skimmer or large slotted spoon and transfer to a cooling rack or a plate lined with paper towels to rid of excess oil.

Serving.

  • Serve with a pile of crispy fries, salsa, and jalapeño tartar sauce.

Notes

** Please check out my segment "How to Deep Fry Fish on the Stovetop" for some useful safety tips!