Berbere Spiced Fried Rockfish
Fish and chips with more going on. Berbere beer batter and a berbere tartar sauce.
This one’s fast, flavorful, and built to impress. The key is the batter, punched up with berbere, an Ethiopian spice blend packed with dried chilies, garlic, ginger, paprika, and all kinds of warm, earthy depth. I like to use rockfish I catch off the coast of San Diego, but any white, flaky fish like halibut, cod, or snapper, would taste great.
Method
Mix the flour and 1 tbsp berbere, then whisk in beer until the batter slowly drips off your fingers.
Heat enough oil to submerge the fish to 350°F. A wok works well.
Dice the pickles and mix with the mayo and 1/2 tbsp berbere for tartar.
Coat the fish in batter and lower it into the oil.
Fry to 145°F, about 1 to 2 minutes for small fillets.
Serve with the tartar.
Notes
- Any white flaky fish works. Ours was San Diego rockfish.
