Ingredients:
- For frying canola oil
- 1/2 cup coarsely ground cornmeal
- 1/2 tsp. paprika
- 1/4 tsp. baking soda
- 1 1/2 cups all-purpose flour, divided
- To taste kosher salt and freshly ground black pepper
- 12 oz. can lager-style beer
- 1 lb. skinless cod or perch, cut into 8 strips
- 1 lb. large (21/25 count) peeled and deveined shrimp (tails left on)
- For serving 1 lemon sliced, plus wedges
Ingredients for Tartar Sauce:
- 1/2 cup mayonnaise
- 2 Tbsp. dill pickle relish
- 1 Tbsp. fresh lemon juice
- 1 Tbsp. capers
- 1 Tbsp. mustard
- To taste kosher salt and freshly ground black pepper
Directions:
- Heat 1 1/2 inches oil in a large Dutch oven over medium-high heat to 375 F.
- Meanwhile, whisk together cornmeal, paprika, baking soda, 1 cup flour, 1/2 teaspoon salt and 1/2 teaspoon pepper in a bowl. Add beer and whisk to combine.
- Place remaining 1/2 cup flour in a bowl. Season with salt and pepper.
- Add fish, shrimp and lemon slices, and toss to coat lightly. Working with a few pieces at a time, remove seafood and lemons from flour, shaking off excess and dip in batter, letting excess drip back into bowl.
- Carefully add to hot oil, being careful not to overcrowd the pot. Fry until golden brown and cooked through, 1 to 2 minutes per side.
- Transfer to a paper-towel-lined plate. Season with salt.
- FOR TARTAR SAUCE: Whisk together mayonnaise, dill pickles or relish, lemon juice, capers and whole-grain mustard in a bowl. Season with kosher salt and freshly ground black pepper. Add more lemon juice, if desired. Makes 2/3 cup. Serve with lemon wedges and tartar sauce.
