📝 About This Recipe
A true seaside classic, Rock Salmon—also known as Huss or Dogfish—is prized for its firm, meaty texture and lack of small bones, making it a favorite in traditional British chippies. This recipe elevates the humble huss with a crisp, golden-brown ale batter that protects the succulent white flesh during frying. Served with a zesty homemade tartare sauce, it offers a nostalgic taste of the British coast that is both hearty and incredibly satisfying.
🥗 Ingredients
The Fish
- 800 grams Rock Salmon (Huss) fillets (skinned and cut into 4 large portions)
- 50 grams Plain flour (for dusting the fish)
- 1 teaspoon Sea salt (plus extra for seasoning)
The Beer Batter
- 200 grams Plain flour (sifted)
- 50 grams Cornflour (for extra crunch)
- 1 teaspoon Baking powder
- 300 ml Cold Pale Ale or Lager (chilled)
- 1/2 teaspoon Turmeric (for a deep golden color)
- 1 liter Vegetable oil (for deep frying)
Quick Tartare Sauce
- 150 ml Mayonnaise (good quality)
- 2 tablespoons Gherkins (finely chopped)
- 1 tablespoon Capers (drained and chopped)
- 1 tablespoon Fresh Parsley (finely chopped)
- 1 tablespoon Lemon juice (freshly squeezed)
👨🍳 Instructions
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1
Pat the Rock Salmon fillets thoroughly dry using kitchen paper. This is crucial for ensuring the batter sticks to the fish.
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2
Prepare the tartare sauce by mixing the mayonnaise, chopped gherkins, capers, parsley, and lemon juice in a small bowl. Cover and refrigerate until needed.
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3
In a large mixing bowl, whisk together 200g of plain flour, the cornflour, baking powder, turmeric, and a pinch of salt.
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4
Slowly pour the chilled beer into the flour mixture, whisking constantly until you have a smooth, thick consistency similar to heavy cream. Do not over-whisk; a few tiny lumps are fine.
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5
Place the batter in the fridge for 10-15 minutes. A cold batter hitting hot oil creates a lighter, crispier finish.
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6
Fill a deep, heavy-bottomed pan or deep-fryer with the vegetable oil. Heat to 180°C (350°F). If you don't have a thermometer, a cube of bread should turn golden in 30 seconds.
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7
Place the 50g of dusting flour on a plate and season with salt. Dredge each piece of fish in the flour, shaking off any excess.
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8
Hold a piece of floured fish by the tail end (or thickest part) and dip it into the cold batter, ensuring it is completely coated.
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9
Carefully lower the fish into the hot oil, laying it away from you to avoid splashes. Fry in batches of two to avoid dropping the oil temperature.
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10
Fry the Rock Salmon for 6-8 minutes, turning halfway through, until the batter is a deep golden brown and the fish is cooked through.
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11
Use a slotted spoon to remove the fish and drain on a wire rack set over a tray (rather than paper towels) to keep the bottom crisp.
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12
Sprinkle immediately with sea salt while still hot.
💡 Chef's Tips
Ensure the beer is ice-cold; the temperature shock is what makes the batter bubble and crisp up. Don't crowd the pan, as this lowers the oil temperature and results in greasy, soggy batter. Rock Salmon has a central cartilage rather than fine bones; let your guests know so they can easily slide the meat off the center. If the batter is too thick, add a splash more beer; if too thin, whisk in a tablespoon of flour. Use a high-smoke point oil like sunflower or vegetable oil for the best and safest frying results.
🍽️ Serving Suggestions
Serve with thick-cut triple-cooked chips and a generous portion of mushy peas. Provide plenty of malt vinegar and lemon wedges for squeezing over the hot batter. A cold pint of British Bitter or a crisp Sauvignon Blanc cuts through the richness of the fried fish beautifully. Add a side of pickled onions or a pickled egg for the ultimate authentic chip shop experience.