fish fry

Fish Fry


25 Min


10 min



Honestly perfect fried fish! The batter is super easy to mix up and so forgiving; it comes out super crunchy and the fish is always flakey and juicy. Whether you are making fish and chips or a giant fried halibut po' boy, like what we made, you can’t go wrong! Oh, and did we mention this tartar sauce? Kissed by some Japanese flavors it compliments it perfectly. Twang and heat all in one!


1 cup Mayonnaise

⅓ cup Pickled ginger

2 tablespoons Sweet relish

¼ a white onion, minced

2 teaspoons Togarashi

2-3 pounds fish of choice, such as halibut or cod

5 cups All Purpose flour

1 tablespoon Fresh thyme

1 tablespoon White pepper

1 tablespoon Granulated garlic 

1 tablespoon Granulated onion

1 ½ tablespoons Dill

1 tablespoon Paprika

3 tablespoons Salt

Neutral oil for frying

1 cup Mayonnaise 

⅓ cup Pickled ginger

2 tablespoons Sweet relish

¼ a white onion, minced 

2 teaspoons Togarashi 

Pale ale of choice, I used Cutthroat a local Uinta brew from Utah. 


Fish Fry

Step 1

Start by mixing up the tartar sauce. In a bowl add the mayo, Togarashi, and the pickled ginger. Use a stick blender to blend the three ingredients together.

Step 2

Once blended add the minced onion and the sweet relish mixing with a spoon to incorporate. Set aside to use later.

Step 3

In a low baking pan or bowl mix together the AP flour with the seasonings: thyme, white pepper, granulated garlic, granulated onion, dill, paprika, and salt.

Step 4

Remove 1 ½ cup of the now seasoned flour and add it to another mixing bowl. Slowly add in the pale ale and whisk to form the batter. About 10-12 oz of a 12 oz can is usually perfect. You don't want lumps in the batter but you don't want to over-mix it as it will beat out the extra CO2, which is essential to how the batter crisps up on the fish. Adding a teaspoon or two of baking soda into the wet batter right before use will help it stay flakey and crispy when cooking.

Step 5

Slice the fillets into long strips about ½ an inch thick. Pat them dry with a paper towel.

Step 6

Season with salt and pepper.

Step 7

Dunk them into the dry seasoned flour, making sure they are coated evenly.


Dunk them into the batter again. Coat evenly.

Step 9

Carefully lay them into 350°F oil to fry. (Be sure not to over crowd the oil as the temperature will drop and the batter will not crisp up properly.)

Step 10

Once they reach 150°F internal remove them, allowing the excess oil to drip off and set them on a wired baking rack to cool before you dig in.


Make sure the oil stays as close to 350°F as possible. Keep in mind adding fish into the oil will drop the temperature. So, if the oil is 375°F and you add 3-5 larger pieces of fish in, assume it will lower the temperature.

The colder the fish, flour, and batter is before you fry the better. Even to the extent of putting everything into the fridge for 30 minutes before frying. Though keep in mind if you mix the beer batter it will be gradually losing carbon dioxide as it sits. So, wait to the last minute to mix it up and use very cold beer.