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.