Fried Local Rockfish Recipe

Prep fish

Pat rockfish fillets dry with paper towels. Trim to even portions (about 4–6 oz each). Lightly season both sides with 1 tsp salt and 1/4 tsp black pepper. Let rest on a plate while making the batter.

Make batter

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch and 1 tsp baking powder with 1 tsp salt and 1/4 tsp black pepper. Add one or two ice cubes to keep mixture cold. Slowly pour 1 cup cold beer into the dry mix while whisking gently until a smooth, slightly thick batter forms (consistency should coat the back of a spoon and be slightly thicker than heavy cream). If batter seems too thick, whisk in up to 1/4 cup cold sparkling water. Keep bowl over a larger bowl filled with ice to maintain cold temperature until ready to fry.

Dust fish

Place 1/2 cup extra flour on a plate and lightly dredge each seasoned fillet, shaking off excess. This helps the batter adhere.

Heat oil

Pour about 4–6 cups vegetable oil into a heavy-bottomed pot or deep fryer (enough for deep frying but leaving headspace). Heat oil to 350°F (175°C). If you do not have a thermometer, test by dropping a small bit of batter into oil— it should sizzle and rise steadily without burning immediately.

Fry fish

Working in batches (do not overcrowd), dip a floured fillet into the beer batter, allowing excess to drip off. Carefully lower into hot oil. Fry until golden brown and crispy, about 3–5 minutes per side depending on thickness, flipping once with tongs if necessary. Internal temperature should reach 145°F and fish should flake easily. Remove to a wire rack set over a baking sheet or paper towel-lined plate to drain. While frying remaining fillets, keep cooked pieces in a 200°F (95°C) oven to stay warm and crisp.

Finish seasoning

Immediately after frying, sprinkle fillets with flaky sea salt to taste and a little chopped parsley if using.

Combine 1/2 cup mayonnaise, 1 tablespoon malt vinegar, 1/2 tsp Dijon mustard, 1 minced garlic clove, 1/2 tsp lemon zest and 1 tsp lemon juice in a small bowl. Whisk until smooth. Season with 1/4 tsp salt and 1/4 tsp black pepper. If you prefer a thinner sauce for dipping, whisk in 1 tsp neutral oil or a little water to reach desired consistency. Taste and adjust vinegar, lemon, or salt to preference. Chill briefly if time allows to let flavors marry.

Arrange fried rockfish on a platter or individual plates. Serve with malt vinegar aïoli in a small bowl for dipping, lemon wedges on the side, and additional malt vinegar available if desired. Sprinkle with extra parsley and offer flaky salt for guests to finish to taste.