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Fish With Vinegar Chips And Tartar Sauce

  • Yield: 4 servings


  • 1 12-ounce bottle beer
  • 2 eggs
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 tablespoon Creole Seasoning, or to taste
  • 4 5-ounce fillets white fish (scrod, haddock, grouper or catfish)
  • 10 cups vegetable oil
  • Fried Vinegar Chips
  • About 1 cup homemade or prepared tartar sauce


  • In a medium bowl, whisk together beer, eggs, 2 1/2 cups of the flour, baking powder, salt and white pepper until thick, frothy and thoroughly blended. Combine remaining 1/2 cup flour with 1 teaspoon of the Creole seasoning in another bowl.
  • Dust fillets with the remaining Creole seasoning; cut each fillet in half crosswise. Dredge each half in seasoned flour.
  • Meanwhile, heat oil in a large deep fryer or heavy pot to 365 degrees. If you are making the chips, fry them once before frying fish, and remove to cool. Turn up heat to high, and test to make sure it is hot before frying fish. Dip each piece of fish completely in beer batter and shake off any excess. Place in hot oil and fry, turning each piece once or twice, until puffed, crispy and golden brown, about 10 minutes; do this in several batches, if necessary. Keep each batch warm in the oven while you prepare the next and finish frying the chips.
  • For each serving, serve 2 halves of fish with chips and several spoonfuls of tartar sauce.