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.
- 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
- 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
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.
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.