“Ain’t Ya Basic” White Claw Fish Fry from Tall Guy and Grill Catering
This classic Friday night favorite gets a citrus twist with lime White Claw and a side of sweet chili remoulade!
- 2 pounds Pacific cod, cut into 2 ounce portions
- 2 quarts neutral oil of choice
- Lime wedges, for serving
- Tempura Batter:
- 1½ cups flour
- 1 tablespoon cornstarch
- 3/4 cup cold lime White Claw (or White Claw of choice)
- 3/4 cup cold fresh squeezed lime juice
- 2 tablespoons Tajin seasoning (can be found at most grocery stores or any Mexican grocer)
- Salt and pepper, to taste
- Sweet Chili Remoulade:
- 2 cups mayo
- 1/2 cup sweet chili sauce (we use Mae Ploy)
- 5 tablespoons stone ground mustard
- 1½ tablespoons smoked paprika
- 4 teaspoons Tajin seasoning
- 2 teaspoons prepared horseradish
- 2 teaspoons pickle juice
- 2 teaspoons Sriracha (or other favorite hot sauce)
- 2½ teaspoons minced garlic
Fill a large pot or deep skillet with a neutral flavored oil, canola or vegetable oil are good inexpensive choices with high smoke points. Heat oil to 350°F.
Combine all tempura ingredients in a bowl and whisk together until batter forms.
Working with one piece at a time, roll the pacific cod in a light coating of flour and then dip into the tempura batter making sure to coat all sides. After the fish is coated slowly ease it into the preheated oil. Make sure to hang on to the fish and swirl slowly for about 5 seconds so it doesn't immediately sink to the bottom.
Fish should take about 2 and half to 3 minutes. Only drop about 4 pieces at a time. When the fish is done use a slotted spoon to remove it from the oil and place on to a paper towel lined plate. Season with a little more salt and pepper and serve immediately with fresh lime wedges and more cold white claw.
For Sweet Chili Remoulade
Combine all ingredients and let sit in the refrigerator for at least one hour.
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with Chef Dana Spandet
Executive Chef Dana Spandet of Tall Guy and a Grill Catering gives a demonstration on how to prepare a fish fry with Sitka Salmon Shares Pacific Cod.
Know Your Cook
Chef Dana Spandet
Dana Spandet is the Executive Chef at Tall Guy and a Grill Catering in West Allis, Wisconsin. She uses her passion for local ingredients and love of wood fired cooking to bring creative catering menus to life. She's spent the last 15 years honing her craft and cooking her way from Chicago to Milwaukee. She's gained invaluable knowledge along the way in sustainability practices, organic gardening and the use of regional and seasonal foods.
Dana is dedicated to running an uplifting and diverse kitchen that embraces learning, teaching, leading by example, and creating a strong sense of community while maintaining a high bar of excellence.
She's also an activist for the LGBTQ+ community and maintains a position as board member at large for the Miltown LGBT Families group.
When Dana's not in the kitchen she can be found with her wife teaching their two children to care for their organic garden and the importance of where our food comes from or tending to her urban apiary in Milwaukee.