Fish With Vinegar Chips And Tartar Sauce Recipe

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Servings: 4


  • 12 ounce Beer
  • 2 x Large eggs
  • 3 c. Flour
  • 1 tsp Baking pwdr
  • 1/2 tsp Salt
  • 1/4 tsp Freshly-grnd white pepper
  • 1 Tbsp. Bayou Blast - (Emeril"s Creole Seasoning) see * Note
  • 4 x White fish fillets - (5 ounce ea) (scrod, haddock, grouper or possibly catfish)
  • 10 c. Vegetable oil Fried Vinegar Chips see * Note
  • 1 c. Tartar Sauce, homemade or possibly prepared see * Note


  1. In a medium bowl, whisk together beer, Large eggs, 2 1/2 c. of the flour, baking pwdr, salt and white pepper till thick, frothy and thoroughly blended. Combine remaining 1/2 c. flour with 1 tsp. of the Bayou Blast in another bowl.
  2. Dust fillets with the remaining Creole seasoning; cut each fillet in half crosswise. Dredge each half in seasoned flour.
  3. Meanwhile, heat oil in a large deep fryer or possibly heavy pot to 365 degrees. If you are making the chips, fry them once before frying fish, and remove to cold. Turn up heat to high, and test to make sure it is warm before frying fish.
  4. Dip each piece of fish completely in beer batter and shake off any excess. Place in warm oil and fry, turning each piece once or possibly twice, till puffed, crispy and golden brown-brown, about 10 min; do this in several batches, if necessary. Keep each batch hot in the oven while you prepare the next and finish frying the chips.
  5. For each serving, serve 2 halves of fish with Fried Vinegar Chips and several spoonfuls of Tartar Sauce.
  6. This recipe yields 4 servings.


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