Beer Battered Deep Fried Fish

• 2 pounds fish, cod Pollack or Haddock, cut into 3x3 inch pieces
• 2 cups flour, all-purpose
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 dash old bay seasoning optional
• 10 ounces beer one can, use as much or little as needed to get the consitency you prefer
• 1 x cornstarch for dredging
• 1 cup mayonnaise
• 1 tablespoon capers chopped, optional
• 1 tablespoon sweet relish pickled, or baby gherkin pickles, chopped
• 2 tablespoons parsley leaves finely chopped, optional
• 1/2 each lemon juice
• 1 dash red hot pepper sauce

1. Make the Tartar Sauce: cover and place in refrigerator.
2. In a medium bowl, whisk together the flour, baking powder, salt and seasoning (if using).
3. Whisk in the beer until smooth and free of lumps.
4. Refrigerate batter for 15 minutes (it can be made up to 1 hour ahead of time).
5. Heat oil in deep fryer to 375F (190C).
6. (Make sure the oil is fresh, you don't want last weeks onion rings to ruin the flavor.)
7. Place cornstarch in a pie pan or shallow flat dish.
8. Dredge fish first in the cornstarch (this keeps the batter from sliding off), then into the batter.
9. Deep fry until golden brown...do not overcook.
10. Drain fish pieces on a wire rack with paper towels underneath.
11. (If you drain them on paper towels it can make the fish soggy instead of crisp.
12. Serve with Tartar Sauce.
13. TARTAR SAUCE: Yield: 1 1/4 cups
14. In a small mixing bowl, combine all ingredients.
15. Chill before serving to let the flavors marry.

fish, flour, baking powder, salt, much, cornstarch, mayonnaise, capers, sweet relish, parsley, lemon juice, red hot pepper sauce

Taken from recipeland.com/recipe/v/beer-battered-deep-fried-fish-50038 (may not work)