Fish Fingers and Tardis Sauce

Ingredients

TARDIS (aka tartar) Sauce

• 1/2 cup mayonnaise
• juice of one lemon
• zest of one lemon
• 1/2 TBSP dijon mustard
• 1 TBSP sweet pickle relish
• A glug or two hot sauce (like Tapatio, not Tobasco)

Crunchy Beer Battered Fish Fingers

• 1 1/2 cups flour
• 1/2 TBSP chili powder
• 1/2 teaspoon salt
• few cracks black pepper
• 1 cup beer
• 2 egg whites
• 1 cup panko bread crumbs
• 2 pounds white fish

Directions

MAKE THE TARDIS SAUCE

1. Combine mayonnaise, lemon juice, dijon mustard, sweet pickle relish, lemon zest and hot sauce.
2. Cover and refrigerate until ready to use.

PREPARE THE BEER BATTER

1. In a bowl combine flour, chili powder (or aleppo pepper) salt and a few cracks of pepper.
2. Whisk together and scoop out about a half cup. (set aside)
3. Make a well in the center of the dry ingredients and pour in ice cold beer.
4. Whisked in the beer but don�t stir like crazy. It should be the consistency of pancake batter. Over mixing will over stimulate the gluten and make the batter heavy.
5. Fold in egg whites that have been whipped till stiff. Again, don�t over mix.

PREPARE THE FISH FINGERS

1. Clean and dry fish and cut into strips or fingers.
2. Dredge fish fingers in 1/2 cup reserved flour mixture.
3. Run dredged fish fingers through beer batter and roll in panko bread crumbs.

FRY THE FISH FINGERS

1. Heat oil to 365(F).
2. Carefully drop breaded and coated fish fingers into hot oil.
3. Fry fish fingers just until golden.
4. Season with coarse salt and serve immediately with TARDIS Sauce.