2poundscod, haddock or hake fillets, cut into approximately 1 1/2" x 3" pieces
1scallion, both white and green parts, minced
1 1/2teaspoonslemon juice
2tablespoonsdilled gherkins, minced
1tablespooncapers, minced, drained
2tablespoonsparsley, snipped fresh
Combine all the tartar sauce ingredients in a small bowl. Cover and refrigerate.
Preheat the oven to 200°F.
Cover a cookie sheet with paper towels and top with a wire rack.
In a medium pot or deep fryer, heat 3 inches of oil to 350°F (use a deep frying thermometer if you are using a pot).
Meanwhile, mix the flour and cornstarch with the salt. Whisk in the egg. Slowly add the beer while whisking just until the ingredients are incorporated. Dip the fish pieces in the batter and place on a plate or the wire rack you will be using to drain the fried fish. If you have some batter left over, you can dip the fish in the batter again after the first coat of batter dries on the fish awaiting frying.
Place the fish pieces, two at a time, in the oil. Cook until the fish is done and the crust is lightly golden, about 4 minutes for 3/4 inch thick fillets. Remove the fish with tongs and put on the rack to drain. Sprinkle salt over the hot fish and put the baking sheet in the oven while you cook the other batches.