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Source: Food and Wine Quick from Scratch

Beer-Battered Cod with Tartar Sauce
For a crackling crisp coating, fry the cod in small batches. Too many pieces in the pot cool the oil, and the fish comes out soggy and greasy instead of great.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 8 minutes
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1 cup mayonnaise
1 tablespoon Dijon mustard
1 scallion, including green top, chopped
1 1/2 teaspoons fresh lemon juice
2 tablespoons chopped gherkins
1 tablespoon chopped capers
2 tablespoons chopped fresh parsley
fresh ground black pepper
cooking oil, for frying (approximately 1 quart)
1 cup flour
1 egg, beaten to mix
1 cup beer
2 pounds cod fillets, cut into approximately 1 1/2-by-3-inch pieces

In a medium bowl, combine the mayonnaise, mustard, scallion, lemon juice, gherkins, capers, parsley, and a pinch each of salt and pepper.

Heat the oven to 200 degrees. Cover a baking sheet with paper towels and top with a rack.

In a medium pot, heat 3 inches of oil to approximately 365 degrees.

Meanwhile, in a medium bowl, combine the flour with 1/2 teaspoon salt. Whisk in the egg. Add the beer slowly, whisking.

Dip the pieces of cod, a few at a time, in the batter, and then carefully put them in the oil. Cook for about 4 minutes for 3/4-inch-thick fillets, or until the fish is done and the crust is light brown. Remove the fish with tongs and put the pieces on the rack to drain.

Sprinkle salt over the hot fish and put the baking sheet in the oven. Repeat in batches with the remaining fish. Serve with the tartar sauce.

Wine Recommendation: Beer is a natural choice to drink with fried fish. If you opt to drink wine, look for one that will mimic beer’s palate-cleansing qualities. Try a reasonably priced sparkling wine or an acidic white such as a pinot grigio from Italy.

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Crisp Lime Brook Trout
Source: Food and Wine Quick from Scratch
Read Comments

The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
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Sautéed Brook Trout with Brown Butter and Pecans
Source: Food and Wine Quick from Scratch
Read Comments

Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
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