Ingredients

The following ingredients have 23 Servings
  • Fish Nuggets
  • 1 lb cod filets
  • 1 1/2 cup flour
  • 1 teaspoon of salt
  • 1/2 teaspoon garlic salt
  • 1 teaspoon pepper
  • 1/2 teaspoon onion powder
  • 3/4 bottle of beer
  • 1/3 bottle of vegetable oil for frying
  • Sriracha Tarter Sauce
  • 1/2 cup mayonnaise
  • 1 teaspoon garlic, crushed
  • 2 tablespoons of finely chopped dill pickle
  • 1 tablespoon sriracha sauce

Instruction

  • Sriracha Tarter Sauce
  • Mix the mayo, garlic, dill pickle and sriracha sauce together in a small bowl and refrigerate until ready to use.
  • Fish Nuggets
  • If you don't have a deep fryer, use a heavy deep pot to bring your oil to a very high temperature. You can check to see if it's ready by dropping a few drops of batter into the oil. If it starts to boil and sizzle it's ready. I had to keep my burner on high at the beginning and reduced it a bit after awhile.
  • For the fish, cut the cod into pieces and blot with a paper towel.
  • Prepare two shallow bowls. In one add 1/2 cup of flour, 1/2 teaspoon of salt and 1/2 teaspoon of pepper and mix well.
  • In the other bowl, add 1 cup of flour, 1/2 teaspoon of salt, 1/2 teaspoon of pepper, onion powder, and garlic powder. Mix well before slowly adding the beer to this bowl and whisking to combine. The batter should be a little thinner than pancake batter.
  • Dredge the fish in the flour and then the batter and then lower into the hot oil. You may have to do these in batches.
  • Once they start to brown, turn them over. It shouldn't take but 3-5 minutes per batch.
  • Let them drain on a piece of paper towels.