The English have nothing on this fish! Serve with store-bought frozen waffle-cut fries, prepared to package directions, and oil-and-vinegar-dressed slaw. Also, try skipping the tartar sauce one time and serve with malt vinegar instead—it takes even less time and effort and tastes great!
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Pour about 2 inches of vegetable oil into a large skillet. Place the skillet over a large burner and heat the oil over medium-high heat. To check if the oil is hot enough, drop in a 1-inch cube of white bread. The bread should brown in a 40 count.
Step 2
While the oil is heating up, make the batter for the fish. In a wide mixing bowl, combine 2 cups of the pancake mix, 1 1/4 cups water, and the horseradish. Place the remaining 1/2 cup of pancake mix in another wide mixing bowl. Arrange the batter and the bowl of dry pancake mix near the cooktop and the heating oil. Line a plate with a few sheets of paper towels and keep it within reach.
Step 3
Season the fish with salt and pepper, then toss it in the dry pancake mix, coat evenly, and shake off the excess. The pancake mix will help the batter stick to the fish. Add the fish to the batter, flipping it around in the batter with a fork. You want the fish to be completely coated. Remove the fish from the batter, carefully place it in the hot oil, and fry for 4 to 5 minutes on each side, until deep golden. Remove from the oil and drain on the paper towels.
Step 4
While the fish is frying, make the watercress–cucumber tartar sauce. In a bowl, combine the mayonnaise, pickle relish, chopped pickle, onions, dill, lemon juice, watercress, chopped cucumbers, salt, pepper, and some hot pepper sauce.
Step 5
To serve, top the crispy horseradish-battered fried fish with the watercress–cucumber tartar sauce.
