BEER BATTER FRIED FISH & MALT VINEGAR

Beer Batter Fried Fish & Malt Vinegar image

Provided by Kimmi Knippel (Sweet_Memories) @KimmiK

Categories Fish

Number Of Ingredients 8

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1 cup(s) all purpose flour
1/2 teaspoon(s) baking soda
1/2 teaspoon(s) salt & pepper
1 cup(s) flat ale or beer (or non-alcoholic beer)
- canola oil, for frying
1 pound(s) cod, grouper filets or other firm white fish filets, cut into 1 1/2 - 2
4 teaspoon(s) malt vinegar, divided
1/3 cup(s) tartar sauce, if desired

Steps:

Whisk flour, soda, salt & pepper in a medium bowl. Whisk in beer until smooth.
Heat oil in a large skillet or deep fat fryer until hot (about 375 degrees F.)
Meanwhile, pat fish dry. Add to batter, a few pieces at a time, stirring to coat. Fry fish, in two batches, 6 - 8 minutes or until batter is crisp & golden brown & fish just begins to flake, turning once. Drain on paper towels.
Drizzle 2 tsp of the vinegar over fish. Stir remaining 2 tsp vinegar into tartar sauce; serve with fish. Enjoy!