Ingredients
Scale
Tartar Sauce:
- 2 cups (16 oz) mayonnaise
- 1/2 cup (4 oz) stone-ground mustard
- 1/2 cup (4 oz) chopped sweet pickles
- 1/4 cup (2 oz) finely chopped onions
- 1/4 cup (0.2 oz) finely chopped dill
- 3 tbsp (1.5 oz) lemon juice or pickle juice
- 1 tsp (0.2 oz) granulated sugar
- 1/2 tsp (0.2 oz) salt
- 1/2 tsp (0.1 oz) pepper
Assembly:
- 48 oz Cavendish Fries, 7/16 SC Kennebec Salt
- 4 cups (14 oz) Lactalis shredded Cheddar cheese
- 3 cups (12 oz) crumbled cooked bacon
- 1 1/2 cups (4.2 oz) thinly sliced green onions
Instructions
- Tartar Sauce: Stir together mayonnaise, mustard, pickles, onions and dill; stir in lemon juice, sugar, salt and pepper. Cover tightly and refrigerate for at least 2 hours or up to 48 hours.
- Beer-Batter Fish: Measure out 1 cup flour and set aside. Whisk together remaining flour, 1 tbsp each salt and pepper, baking powder, garlic powder and paprika; make well in center. Pour in beer; stir, adding up to 1 cup water, until thin batter is achieved (a few lumps are fine). Batter can be covered tightly and refrigerated for up to 4 hours.
- Assembly (To Order, 1 portion): Pat 1 fillet dry and season all over with some of the remaining salt and pepper. Dredge in reserved flour. Dip in batter; shake off excess. Drop into 375°F deep fryer. Cook, flipping once halfway through, for 5 to 6 minutes or until golden brown and crisp.
- While fish is cooking, drop 4 oz fries into separate basket; fry for 4 to 5 minutes or until crisp and golden brown. Drain well. Toss fries with 1/3 cup shredded Cheddar and 1/4 cup bacon. Transfer to paper-lined basket and top with fried fish. Drizzle with 1/4 cup tartar sauce. Sprinkle with 2 tbsp green onions. Serve immediately.
Notes
- Prep Time: 30
- Cook Time: 20