East End Fried Fish
Ingredients
Directions
Ingredients
3 lb
skinned and cleaned striped bass fillets
Jump
¾ c
cornstarch
Jump
1 c
flour
Jump
1 ½ tsp
baking powder
Jump
salt and pepper to taste
Jump
1
12-ounce beer
Jump
8 c
canola oil
Jump
Tangy Tartar Sauce
1 c
mayonnaise
Jump
3 tbsp
cornichons
Jump
2 tbsp
drained capers
Jump
1
scallion, white and most of green part included
Jump
2 tbsp
parsley
Jump
1 tbsp
mustard (Dijon or coarse grain)
Jump
2 tbsp
white wine vinegar
Jump
salt and pepper to taste
Jump
East End Fried Fish

Ultrafresh fish is critical for supreme results. While many whitefish will do, I find the firmer texture of striped bass superior to the more commonly used cod. Don’t skip the paper towel wrap—it will prevent the fried fish from turning soggy.

4-6 servings

  1. Rinse and cut fish into large chunks (roughly 1.5 inches by 4 inches). Wrap fish in thick paper towels and place in refrigerator for 30 minutes or more.
  2. In a medium bowl, combine dry ingredients. Whisk in the beer until thoroughly combined. Don’t overmix or make batter more than 20 minutes prior to frying.
  3. Heat oil in a wide, deep skillet until it reaches 350 to 375 (if you don’t have a thermometer, put the end of a wooden spoon in the oil; when bubbles form around it, the oil is ready).
  4. With tongs, dip each piece of fish in batter and transfer immediately to oil. Fry each piece about 3 minutes, flipping once, until nicely golden. Place on a serving platter lined with paper towels and service immediately with lemon wedges and tartar sauce.
Tangy Tartar Sauce
  1. Combine all ingredients in food processor and pulse until combined. For a chunkier version, stir in chopped cornichons and scallions afterward.

Kristen Bieler

Kristen Bieler is a journalist and editor based in New York City. She is currently the senior editor of a wine and spirits trade publication, a regular contributor to Grape Collective and a judge of the Ultimate Wine Challenge international competition. Her writing on food and beverage has appeared in a range of print and online media for nearly two decades.

[email_signup id="3"]
[email_signup id="3"]