First, prep your fire and heat a cast-iron pot over the grate. It will take a while for the oil to heat up. The oil should be between 350-375F. Use a trusty kitchen thermometer or and induction top that keeps the tempurature even.
Whip up your tartar sauce. Combine the mayonnaise, lemon juice, chopped pickle, shallot, salt and pepper in a bowl and stir to combine. Set aside until you’re ready to eat!
To make the fish batter, mix all of the dry ingredients in a medium-sized bowl. Add the oil and beer we used Grove Kviek and stir until well-combined. Next, fold in the finely-crushed white or yellow corn tortilla chips, and let the batter rest for 20 minutes.
Make sure the oil is heating to 350-375F
The fish fillets need to be well drained and patted dry with paper towels if necessary. Lightly dredge them with the last ¼ cup of flour. Next, grab the end of one filet and dip both sides in the batter until well coated, letting the excess drip back into the bowl.
Lower the fillet into the oil carefully, slowly swishing the lower half of the filet once or twice so the oil cooks it partially; then lower the rest in one steady motion. This ensures the batter cooks just enough so that it won't stick to the pot when you drop in the rest of the filet. The key to frying is to not be afraid of the hot oil. Dropping the fish in with a splash is dangerous, so be sure to use a slow and steady hand.
Ideally, you want the initial frying temperature to be 375F since the first batch will cool the oil immediately. The temperature will drop to 350F which is okay, but any lower than 350F, and you'll get a soggy piece of fish. Any higher, and your batter may burn. Fry the fish for a total of 4 to 5 minutes on each side, but do turn them frequently. A pretty good proxy is when the batter is golden brown and crisp.
Transfer the fried fish to a plate lined with paper towels and serve hot with the tartar sauce on the side. we guarantee it will be one of your favourite fish dinners!