Radler-Battered Fish with Mustard Dill Sauce | PC.ca
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Radler-Battered Fish with Mustard Dill Sauce

Fried Radler-battered fish placed on top of fries with lemon wedges on top. Carrot and cabbage slaw in a small dish.on the side

PC Lemonade Radler

Radler-Battered Fish with Mustard Dill Sauce

The bubbles in radler give haddock a crisp, airy coating when added to the batter, and the beer’s d...

The bubbles in radler give haddock a crisp, airy coating when added to the batter, and the beer’s delicate citrusy flavour won’t overpower the mild fish. Serve on food-grade tissue paper or newspapers to keep the bottoms from getting soggy, and have plenty of lemon wedges on-hand for squeezing over top of the fish.

  • Level: Intermediate
  • Preparation: 20 mins
  • Ready in: 40 mins
  • Serves: 8
  • Dish Type: British, Canadian, American
  • Season: Summer
  • Course: Main
  • Main Ingredient: Lemonade Radler

  • Amount Per Serving

  • Serving Size

  • Sodium

    720 mg

  • Sugars

    1 g

  • Protein

    22 g

  • Calories

    420 cal

  • Total Fat

    32 g

  • Dietary Fibre

Radler-Battered Fish with Mustard Dill Sauce

Fried Radler-battered fish placed on top of fries with lemon wedges on top. Carrot and cabbage slaw in a small dish.on the side

PC Lemonade Radler

  • Amount Per Serving

  • Serving Size

  • Sodium

    720 mg

  • Sugars

    1 g

  • Protein

    22 g

  • Calories

    420 cal

  • Total Fat

    32 g

  • Dietary Fibre

How to make

Ingredients

  • 1 cup (250 mL) All-purpose flour
  • 1 cup (250 mL)Cornstarch
  • 1 tsp (5 mL)Baking soda
  • 1 can (355 mL)PC® Lemonade Radler De-Alcoholized Lager Beer with Lemonade
  • 900 gSkinless haddock fillets, cut into 8 equal pieces and patted dry
  • 1-1/2 tsp (7 mL)Salt
  • 3/4 tsp (4 mL)Freshly ground black pepper
  • 3/4 cup (175 mL)PC® Mayonnaise - Made with Whole Eggs
  • 1/4 cup (50 mL)PC® Baby Dill Pickles with Garlic finely chopped, drained
  • 1 tsp (5 mL)Capers, drained, rinsed and finely chopped
  • 1 tsp (5 mL)PC® Whole Grain Dijon Prepared Mustard
  • 1 tsp (5 mL)PC® White Wine Vinegar
  • 1 tsp (5 mL)Finely chopped fresh dill

How to make

  • Step 1Add enough oil to large wide saucepan to come 1 inch (2.5 cm) up side; heat until deep-fryer thermometer reads 350°F (180°C) when inserted in oil.
  • Step 2Meanwhile, prepare sauce: Stir together mayonnaise, pickles, capers, mustard, vinegar and dill in small bowl. Cover and refrigerate until needed.
  • Step 3Whisk together flour, 3/4 cup cornstarch and baking soda in large bowl. Whisk in radler until smooth, lump-free batter forms; set aside. Season fish with 1 tsp salt and 1/2 tsp pepper; sprinkle with remaining 1/4 cup cornstarch, shaking off excess.
  • Step 4Dip 2 pieces fish in batter, letting excess drip back into bowl; carefully lower fish into oil. Cook, turning once, until golden and crispy, 3 to 4 minutes. Transfer to paper towel-lined baking sheet. Repeat with remaining fish and batter. Sprinkle with remaining 1/2 tsp salt and 1/4 tsp pepper. Serve with sauce.

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