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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine all the tartar sauce ingredients in a bowl with a pinch each of salt and pepper. Set aside. | 2. Heat the oven to 200°. Cover a cookie sheet with paper towels and top with a wire rack. | 3. Heat about 3" of oil to approximately 365° in a medium sized pot. | 4. Meanwhile, mix flour with 1/2 teaspoon salt. Whisk in egg. Slowly add the beer while whisking. | 5. Dip fish pieces in the batter and place on plate or the wire rack you will be using to drain the fried fish. I usually double dip in the batter if I have some left over once the batter dries on the awaiting fish. | 6. Place fish pieces, two at a time in the oil. Cook until the fish is done and the crust is lightly golden, about 4 minutes for 3/4-inch thick fillets. | 7. Remove fish with tongs and put on rack to drain. Sprinkle salt over the hot fish and put the baking sheet in the oven. | 8. Repeat in batches with the remaining fish. | 9. Serve with the tartar sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mayonnaise	1	cup		837.52	0.0	0.8584	92.8
dijon mustard	1	tablespoon		-	-	-	-
scallion	1		chopped	32.0	7.34	1.83	0.19
lemon juice	1 1/2	1/2		5.0325	1.5784	0.0801	0.0549
gherkin	2	tablespoons	chopped dilled	-	-	-	-
caper	1	tablespoon	chopped	1.9780000000000002	0.4205	0.203	0.07400000000000001
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
salt				-	-	-	-
black pepper			ground	-	-	-	-
cooking oil		quart		-	-	-	-
flour	1	cup		578.28	126.6054	9.401	2.2436
egg	1		beaten	71.5	0.36	6.28	4.755
beer	1	cup		-	-	-	-
haddock	2	lb	cut	670.9349	0.0	147.9683	4.08

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.