Beer battered fish and chips with dill tartar sauce

Name: Beer battered fish and chips with dill tartar sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Québécoise
Ingredients: 1 cup (250 ml) mayonnaise; 1/4 cup (60 ml) sweet relish; 1/4 cup (60 ml) capers, finely chopped; 1/4 cup (60 ml) French shallots, finely chopped; 2 tsp (10 ml) Dijon mustard; 1 tbsp (15 ml) lemon juice; 2 tbsp (30 ml) fresh dill, finely chopped; 3/4 cup (180 ml) all-purpose flour; 1/2 cup (125 ml) tempura mix; 1 1/4 cup (310 ml) very cold Belgian-style blonde beer; 1 tsp (5 ml) dried thyme; 1 3/4 lb (800 g) firm white fish (haddock, cod or tilapia), cut into small thin fillets; 1 cup (250 ml) flour; 6 to 8 cups (2 L) canola oil; Lemon wedges

Preparation 15 min
Cooking 30 min
Servings 4
Freezing I do not suggest

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Tartar sauce

1 cup (250 ml) mayonnaise
1/4 cup (60 ml) sweet relish
1/4 cup (60 ml) capers, finely chopped
1/4 cup (60 ml) French shallots, finely chopped
2 tsp (10 ml) Dijon mustard
1 tbsp (15 ml) lemon juice
2 tbsp (30 ml) fresh dill, finely chopped

Beer batter

3/4 cup (180 ml) all-purpose flour
1/2 cup (125 ml) tempura mix
1 1/4 cup (310 ml) very cold Belgian-style blonde beer
1 tsp (5 ml) dried thyme

Fish and frying

1 3/4 lb (800 g) firm white fish (haddock, cod or tilapia), cut into small thin fillets
1 cup (250 ml) flour
6 to 8 cups (2 L) canola oil
Lemon wedges

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Preparation

Pour the ingredients for the tartar sauce in a bowl and stir well. Reserve in the fridge.
In a large pot (or a deep fryer), add the oil, about 3 in (8 cm) deep, then heat to 350°F (180°C). Check the temperature by dropping 1/4 tsp (1.25 ml) of batter in the oil: it should brown quickly without burning. ALWAYS BE CAREFUL WITH HOT OIL!!!
In a large bowl, pour the ingredients for the beer batter and stir well. If the mix is too thick, add a bit more beer!
Cut the fish into small fillets. Slice the thicker pieces in half through the thickness, they cook much more evenly!
Preheat the oven to 200°F (95°C).
Pour 1 cup (250 ml) of flour into a large bowl, then coat the fish fillets in a thin layer.
Dip the fish in the batter and scrape off the excess by lightly dragging the fillets on the rim of the bowl. Lower them right into the hot oil and repeat with the rest. Fry a small quantity at a time. Fry for 6 to 8 minutes, until the fillets are deep golden!
Drop them on paper towel for a few seconds to soak up the excess fat. Set a rack on a baking sheet, place the fillets on top and keep them warm in the oven!
Garnish with fresh dill, serve with the dill tartar sauce, lemon wedges and your favourite chips!!!