This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.

Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.

 1 cup all-purpose flour PLUS flour to coat the fish before dipping in the batter
1 teaspoon coarse salt
1 teaspoon ground black pepper
½ teaspoon baking powder
1 large egg, well beaten
1 cup pale lager
1½ pounds boneless, skinless firm white-fleshed fish, cut into 1"x3" pieces
several cups cooking oil, enough for fish pieces to be submerged while frying

In a bowl, whisk together the flour, salt, pepper and baking powder. Add the beaten egg and beer; whisk to combine. The batter should be thin and just coat the fish.

Begin heating oil for frying.

Season each fish piece with salt and pepper, then roll it in flour and dip it in the beer batter. Allow fish to drain for a few seconds, then slowly submerge it in heated oil. Fry until golden brown on both sides. Do not handle fish more than necessary, as the batter is fragile and will break off.

Tartar Sauce

1½ cups mayonnaise
½ cup small-diced pickles or cornichons
¼ cup capers
1 tablespoon Champagne or white wine vinegar
1 teaspoon coarse-grained mustard
1 tablespoon lemon juice
1 tablespoon small-dice tomato concasse

Combine all ingredients except the tomato concasse, and chill before serving. Add the concasse as a garnish on the tartar sauce just before serving.