Lemony Beer-Battered Fish
Seeking to capture the magic of the New England fish shack, Dune Brothers in Providence, Rhode Island, serves updated seafood classics. Here, crisp, well-seasoned white fish pairs with homemade tartar sauce and an elevated take on coleslaw.
By Yankee Magazine|Mar 25 2022|
Dune Brothers Lemony Beer-Battered Fish and homemade Tartar Sauce.
Photo Credit: Adam DeTour | Styling by Catrine KeltySeeking to capture the magic of the New England fish shacks they loved as children, owners Jason Hegedus and Nicholas Gillespie of Dune Brothers in Providence, Rhode Island, serve updated seafood classics drawn from the local catch. Here, crisp, well-seasoned white fish pairs with homemade tartar sauce and Herbed Coleslaw.
Yield:
8 to 10 servings
Ingredients
2 cups all-purpose flour, divided
1 large egg, lightly beaten
12 ounces (1 bottle) lager or not-too-bitter ale
1 teaspoon kosher salt
Canola oil or vegetable oil, for frying
2 pounds white fish, such as hake, cod, haddock, pollock, or tilapia, portioned into 8 to 10 pieces
Lemons, for serving
Flaky sea salt or kosher salt, for sprinkling
Instructions
Put 1 cup flour on a rimmed plate and set aside. Line a baking sheet with paper towels and set aside.
In a wide, shallow bowl, combine the remaining flour, the egg, the beer, and the salt. Whisk together until batter is almost smooth (some small lumps are OK).
Set a large skillet over medium-high heat and add oil to a depth of 1 inch. Bring oil up to a temperature between 360˚ and 375˚.
Pat the fish dry, then dredge in flour. Dip the floured fish into the batter to coat, then shake off any excess.
Fry the fish in batches, a few pieces at a time, until golden brown (3 to 5 minutes, depending on thickness). Use tongs to transfer the fish to the lined baking sheet to drain. Serve hot with a squeeze of lemon and a sprinkling of sea salt or kosher salt.
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would liked to have links to “homemade tartar sauce and Herbed Coleslaw.”
Hi Bryan. Thanks for your comment! We’ve linked them in the recipe introduction.
Nothing there
Tartar is easy..mayo, onion, pickle relish, mustard, S&P, and sometimes add chopped capers and a little garlic powder. Also lemon juice..let the mixture sit in fridge fir at least 3 hours or more (covered)..
At the intro to the lemony fish recipe, the tar tar sauce and coleslaw are written in red. click on each one and the recipe will pop up.
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Can this be cooked in the oven? Try to avoid frying.
Thanks…
Gill
Sounds delish, how would I do this in a air fryer?
Where does the lemony come in? Just from serving the fish with lemons on the side?
Looks like good, easy recipe. Where is the coleslaw?
It’s found in the first paragraph of the description of the fish. It is highlighted in red. Just click on that and the recipe for the Coleslaw is there. Enjoy!!
A lemon flavored ale, like Sam Adams Porch Rocker adds a nice touch of lemon.