Beer Battered Fish and Homemade Tartar Sauce

Yum, seriously. I love some battered fish done well...but I'd yet to be able to do it. I think if I said I was an avid tv watcher, that puts it mildly..if it's on my food channel..I'm watching it, and I'm generally taping it and rewatching it a couple times. I'm THAT obsessed. So when Robin Miller came up with this one for Beer Battered Fish...and I had JUST thought to myself "You know Suze, you've got some tilapia in the freezer you REALLY need to use..." Viola! Match made! Ingredients: -Vegetable oil (for frying) -3/4 cup AP flour, divided -2/3 cup Beer -1 egg, lightly beaten -1 1/2 teaspoon baking powder -4 tilapia filets You'll fill your frying pan just maybe 3/4 inch of oil in the pan on medium heat (you want it hot enough to fry, but NOT hot enough to splash all over you) In shallow dish whisk together 1/2 cup of the flour, beer, egg, and baking powder. Put the rest of the flour in another shallow dish with a little salt and pepper. Dredge the fish in the s&p and flour mix and shake off excess, into the beer batter bath, then into the hot pond! The actual recipe says 2-3 minutes per side, and honestly, I didn't time mine..I just went with them until they were golden brown flipped them, got the other side to match and put them out on a towel to drain. The tartar sauce isn't my typical mayo + relish ='s tartar..which a good friend of mine argues can't even be considered cooking. *shrugs* -1 cup mayo -1/2 cup chopped onion (I ran mine through the mini chopper) -2 T chopped celery -2 T pickle relish -1/2 t granulated garlic dash of salt and pepper. Um, it makes a boat feel free to 1/2 or even 1/4 the recipe. It was a great meal! Ignore the mac and cheese (It was just mac noodles and jarred sauce, so I can't really take credit for it!). The batter is crispy but not fluffy and the grease drained out of it really well. I didn't get a beer flavor unless I inhaled AS I put the fish in my mouth..but it was so tasty I mainly just gobbled it down! The dredging REALLY helps the batter stick, so don't skip that step! Enjoy!