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For the Malt Vinegar Slaw
  • 3 tablespoons malt vinegar
  • 3 tablespoons canola oil
  • 3 tablespoons superfine sugar
  • 1 tablespoon Kosher salt
  • 1 teaspoon celery seed
  • 1 small (3/4 to 1 pound) white cabbage, cored, quartered and shredded
  • 1 carrot, grated
  • 1 small red onion, grated
For the Fish or Shrimp Fry
  • Vegetable or canola oil, for frying
  • 1 cup all-purpose flour
  • 1 rounded tablespoon (a palmful) Old Bay seasoning
  • 1 bottle Dos Equis beer or other lager
  • 4 to 6 portions of 6- to 8-ounce thick pieces of cod or other sustainable white fish or 20 to 24 large shrimp or prawns, tails-on, shelled and deveined
  • Salt
  • 1 lemon, cut into wedges
For the Dill-icious Tartar Sauce
  • 1 egg yolk
  • Juice of 1/2 lemon
  • 1 rounded teaspoon Dijon mustard
  • Salt
  • About 2/3 cup grapeseed oil
  • 2 to 3 tablespoons fresh dill, finely chopped
  • 3 tablespoons relish, preferred brand Wickles


Serves: 4


For the Malt Vinegar Slaw:
Whisk together vinegar, canola, sugar, salt and celery seed. Add cabbage, carrot and onion to bowl, toss and chill until ready to serve.

For the Fish or Shrimp Fry:
In a deep saucepot, heat a few inches of oil to 350-365°F. Preheat oven to 275°F.
Whisk up flour, Old bay and beer. Coat the fish or shrimp in batter, let excess drip off then fry fish filets 1-2 pieces at a time or shrimp 5-6 at a time. Cook fish about 5 minutes; shrimp 2-3. Once golden and crispy, remove to a wire rack set on a baking sheet and season with salt. 

Keep fried fish warm in oven while you fry up remaining pieces.

Serve fish with lemon wedges and tartar sauce, if using, alongside. 

For the Dill-icious Tartar Sauce:
Whisk up egg yolk, lemon and Dijon then stream in oil while continuing to whisk. Season dressing with salt; stir in dill and relish. Chill before serving.