“Ain’t Ya Basic” White Claw Fish Fry from Tall Guy and Grill Catering

“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!

“Ain’t Ya Basic” White Claw Fish Fry from Tall Guy and Grill Catering | Sitka Salmon Shares

Prep time: 10 min
Cook time: 10 min
Total time: 1 hr
Serves: 4


  • 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


For Fish

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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*The information displayed is our analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.

Community Cooks

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.

“Ain’t Ya Basic” White Claw Fish Fry from Tall Guy and Grill Catering Recipe | Sitka Salmon Shares
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