• Gather your ingredients so that you have everything close at hand on the counter or table.

Prepare the Fish

• On a cutting board, slice 24 oz frozen fish into 2-3 inch pieces. Place in a shallow bowl. Pour 12 oz dark ale beer over the fish and allow to soak for 30-60 minutes before cooking.
To protect against gamey fish, I like to soak the fish pieces in beer for 30-60 minutes before frying. I prefer a dark ale, but you can use any beer that you have on hand. This helps to remove any undesirable flavor.
• Using a wire strainer, remove the fish from the beer, but reserve the beer for the batter.

Deep Fry the Fish

• Preheat 3 quarts Peanut oil for deep frying in a Dutch oven or tall-sided skillet for deep frying, enough to cover the fish by at least 1 inch.
• In a medium bowl, combine 1 cup all-purpose flour, 1 cup yellow cornmeal, 2 teaspoons seasoned salt, and 1 teaspoon freshly ground black pepper. Add the reserved beer to the flour and mix with wire whisk or fork until combined.
• Add chunks of fish to batter, coating each piece well. The batter may seem thin at first, but it will thicken as it sits.
• When the peanut oil has reached the proper temperature to ensure crispness (between 350℉-375℉), add 6-8 pieces of fish at a time with a fork. Cook for 2-4 minutes, turning once or twice until both sides are a deep golden brown.
• Remove the pieces of fish with a wire strainer and place on paper towels or a wire rack to remove excess oil. Sprinkle fish with kosher salt and more black pepper for seasoning as desired. Return oil to cooking temperature and repeat until all of the fish has been fried.
• Place the fish on a pretty platter or in a bowl to serve. This recipe will serve 4-6 people.

Prepare the Homemade Tarter Sauce

• While the fish is frying, prepare the tarter sauce. In a small bowl, combine 1 cup salad dressing or mayonnaise and 3 tablespoons sweet or dill relish, depending on whether you want a sweet sauce or dill sauce. Both are very tasty with this fried fish recipe.