Old-fashioned crispy battered whitefish and tartar sauce

Meat Poultry & Fish
Written By ANNA Test Kitchen

Recipe & Food Styling Marisa Curatolo

Ingredients

2 pounds whitefish, sliced into strips

Canola oil for frying

Batter

1 egg, slightly beaten

1 cup ice-cold water

1 cup all-purpose flour

1⁄2 teaspoon baking soda

1⁄2 teaspoon coarse salt

Tartar sauce with capers and lemon

1 cup mayonnaise

1 tablespoon finely chopped green onions

1 tablespoon capers in brine, drained and chopped

2 tablespoons finely chopped gherkin

1 tablespoon fresh lemon juice

1⁄2 teaspoon sugar

2 tablespoons chopped fresh parsley

Coarse salt and freshly ground pepper, to taste

For tartar sauce, combine all ingredients in small bowl and mix well. Cover and chill 1 hour or up to 3 days. Makes 1 1⁄2 cups.

For fish, prepare batter in large bowl beat egg with ice water. Slowly add flour, baking soda and salt, and mix well.

To cook, heat oil in deep fryer or heavy-bottomed saucepan until temperature reaches 350°F on deep-fat thermometer. Dip fish into batter and gently drop into oil. Cook 3 to 4 minutes per side or until golden. Remove with slotted spoon and drain on paper towels.
To prevent batter from becoming warm, add several ice cubes. Repeat with remaining fish. Serve immediately with tartar sauce. Serves 4 to 6.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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