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East End Fried Fish
Ingredients
Directions
Ingredients
3 lb
skinned and cleaned striped bass fillets
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¾ c
cornstarch
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1 c
flour
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1 ½ tsp
baking powder
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salt and pepper to taste
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1
12-ounce beer
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8 c
canola oil
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Tangy Tartar Sauce
1 c
mayonnaise
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3 tbsp
cornichons
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2 tbsp
drained capers
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1
scallion, white and most of green part included
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2 tbsp
parsley
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1 tbsp
mustard (Dijon or coarse grain)
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2 tbsp
white wine vinegar
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salt and pepper to taste
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East End Fried Fish

Ultrafresh fish is critical for supreme results. While many whitefish will do, I find the firmer texture of striped bass superior to the more commonly used cod. Don’t skip the paper towel wrap—it will prevent the fried fish from turning soggy.

4-6 servings

  1. Rinse and cut fish into large chunks (roughly 1.5 inches by 4 inches). Wrap fish in thick paper towels and place in refrigerator for 30 minutes or more.
  2. In a medium bowl, combine dry ingredients. Whisk in the beer until thoroughly combined. Don’t overmix or make batter more than 20 minutes prior to frying.
  3. Heat oil in a wide, deep skillet until it reaches 350 to 375 (if you don’t have a thermometer, put the end of a wooden spoon in the oil; when bubbles form around it, the oil is ready).
  4. With tongs, dip each piece of fish in batter and transfer immediately to oil. Fry each piece about 3 minutes, flipping once, until nicely golden. Place on a serving platter lined with paper towels and service immediately with lemon wedges and tartar sauce.
Tangy Tartar Sauce
  1. Combine all ingredients in food processor and pulse until combined. For a chunkier version, stir in chopped cornichons and scallions afterward.

Kristen Bieler

Kristen Bieler is a journalist and editor based in New York City. She is currently the senior editor of a wine and spirits trade publication, a regular contributor to Grape Collective and a judge of the Ultimate Wine Challenge international competition. Her writing on food and beverage has appeared in a range of print and online media for nearly two decades.