Active Time

　　10 min

　　Total Time

　　20 min

　　This recipe brings smoky paprika and a jolt of briny capers to fish and chips.

　　

Ingredients

Makes 4 servings

　　6 to 8 cups vegetable oil for frying

　　3/4 cup all-purpose flour

　　3/4 teaspoon salt

　　3/4 cup beer (not dark)

　　8 (2 1/2-oz) pieces of pollack, Pacific cod, or catfish fillet (3/4 to 1 inch thick)

　　1/4 cup drained bottled capers, coarsely chopped

　　3/4 teaspoon hot Spanish smoked paprika

　　1/2 cup mayonnaise

　　Garnish: lemon wedges

　　

Special Equipment

a deep-fat thermometer

　　

Step 1

Heat 2 inches oil in a wide 5- to 6-quart heavy pot over high heat until it registers 380°F on thermometer.

　　

Step 2

While oil is heating, whisk together flour and salt in a shallow bowl, then whisk in beer (batter will be thick). Coat each piece of fish with batter and transfer to hot oil with tongs (remove thermometer). Cook over high heat, turning over once, until golden and just cooked through, 5 to 6 minutes total, then transfer fish to paper towels to drain.

　　

Step 3

While fish fries, whisk capers and paprika into mayonnaise in a bowl. Serve with fish.