Developing the menu for Square One Brewery & Distillery, which opened 15 years ago in St. Louis, owner Steve Neukomm was determined to perfect his recipe for fish and chips.
Inspired by his time as one of the original bartenders at The Schlafly Tap Room – where he enjoyed its version of the classic brewpub entrée – Neukomm decided to use Light Squared, a golden ale brewed at Square One, in the batter for the fresh white fish as well as in the side of remoulade sauce. The signature beer lends malt character to the light, crispy batter, and the fish goes great with the hand-cut french fries and savory dipping sauce. The entire dish is well executed – a couple from the U.K. even told Neukomm that it’s the best fish and chips they’ve had since they moved to the U.S. “‘The Queen would be proud’ was their exact comment,” says Neukomm.
Beer-Battered Fish with Remoulade Sauce
Recipe courtesy of Steve Neukomm, owner, Square One Brewery & Distillery
Serves | 2 to 4 |
- 1 cup all-purpose flour
- ¼ cup tempura batter mix
- ½ Tbsp McCormick roasted garlic and bell pepper seasoning
- ½ tsp salt
- ½ tsp freshly ground black pepper
- ¼ tsp baking powder
- 1¼ cups Square One Brewery & Distillery Light Squared
- 4 8-oz grouper or cod fillets
- 2 to 4 cups canola oil
- ¼ white onion, chopped
- ½ stalk celery, chopped
- 2 Tbsp capers
- 1 Tbsp chopped fresh parsley
- ⅛ tsp cayenne pepper
- 1½ cups mayonnaise
- 1 Tbsp roasted garlic paste
- ⅛ cup Square One Brewery & Distillery Light Squared
- 1 Tbsp pickle relish
- 1 Tbsp horseradish
| Preparation – Beer-Battered Fish | In a large bowl, mix flour, tempura batter mix, roasted garlic and bell pepper seasoning, salt, pepper, baking powder and beer. Dredge fish fillets in batter. Fill a deep pan with three inches canola oil; set over medium high heat and heat to 350°F. Carefully set two battered fish fillets in oil; cook, approximately 8 minutes, flipping halfway through to ensure even cooking. Transfer fish to a paper towel-lined plate to drain. Repeat process with remaining fillets.
| Preparation – Remoulade Sauce | Add white onion, celery, capers, parsley, cayenne pepper, mayonnaise, roasted garlic paste and beer to the bowl of a food processor; pulse until slightly chunky. Stir in pickle relish and horseradish.
| To Serve | Plate beer-battered fish alongside freshly cooked french fries and a side of remoulade sauce.