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Fish With Vinegar Chips And Tartar Sauce

Type: Fish, Vegetables
Courses: Main Course
Serves: 4 people

Recipe Ingredients

12 oz 340gBeer
2   Eggs
3 cups 187g / 6.6ozFlour
1 teaspoon 5mlBaking powder
1/2 teaspoon 2.5mlSalt
1/4 teaspoon 1.3mlFreshly-ground white pepper
1 tablespoon 15mlBayou Blast - {Emeril's Creole Seasoning} - see * Note
4   White fish fillets - (5 oz ea)
  (scrod, haddock, grouper or catfish)
10 cups 2370mlVegetable oil
  Fried Vinegar Chips - see * Note
1 cup 237mlTartar Sauce, homemade or prepared - see * Note

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}", "Fried Vinegar Chips" and "Tartar Sauce" recipes which are included in this collection.

In a medium bowl, whisk together beer, eggs, 2 1/2 cups of the flour, baking powder, salt and white pepper until thick, frothy and thoroughly blended. Combine remaining 1/2 cup flour with 1 teaspoon of the Bayou Blast in another bowl.

Dust fillets with the remaining Creole seasoning; cut each fillet in half crosswise. Dredge each half in seasoned flour.

Meanwhile, heat oil in a large deep fryer or heavy pot to 365 degrees. If you are making the chips, fry them once before frying fish, and remove to cool. Turn up heat to high, and test to make sure it is hot before frying fish.

Dip each piece of fish completely in beer batter and shake off any excess. Place in hot oil and fry, turning each piece once or twice, until puffed, crispy and golden-brown, about 10 minutes; do this in several batches, if necessary. Keep each batch warm in the oven while you prepare the next and finish frying the chips.

For each serving, serve 2 halves of fish with Fried Vinegar Chips and several spoonfuls of Tartar Sauce.

This recipe yields 4 servings.

ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-005 broadcast 01-24-1997) - Downloaded from their Web-Site -


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