Salmon and Beer-Battered Onion Rings

To prepare a delicious Tartar sauce, start by combining mayonnaise with finely chopped pickles. Then, add finely chopped green onions and fresh parsley, which will bring a note of freshness to the sauce. Continue by adding a tablespoon of vinegar and a tablespoon of pickle juice, mixing everything in a small bowl. It is important to mix the ingredients well so that the flavors integrate perfectly. Season the sauce with salt and pepper to taste and refrigerate until serving, preferably two hours beforehand, to allow the flavors to meld and become more intense.

As for the fish, it should be cleaned of bones and skin, a process that requires attention and precision. Once cleaned, cut it into thin strips, about finger-sized, to ensure even frying. Slice the onion and separate it into rings, thus preparing the perfect garnish.

Start preparing the batter for the fish. Preheat the oven and place a pot with plenty of oil on the stove over low heat. In a separate bowl, mix the flour with salt and baking powder, gradually adding beer. Stir constantly until you achieve a batter with a more liquid consistency, but thick enough to coat the fish. When the oil is hot, take a few onion rings, dip them in the batter, and place them in the hot oil, keeping the heat low to avoid burning.

Proceed similarly with the remaining onion rings. Once they become golden and crispy, remove them and place them on a plate lined with paper towels to absorb excess oil. After draining, transfer them to another dish and place them in the oven to keep warm at a very low temperature.

Now it’s time to prepare the fish. Follow the same procedure: dip the fish strips in the beer batter and, if desired, in breadcrumbs for added crunch. Place the pieces in the hot oil and fry them on both sides until golden. Remove them to paper towels to drain excess oil.

Finally, arrange some pieces of fried fish on a plate, alongside the crispy onion rings and the previously prepared Tartar sauce. You can also add ketchup, a slice of lemon for a splash of freshness, or, instead of onions, opt for French fries. This is truly a rich and flavorful meal that you can accompany with your favorite side. I chose to serve it alongside rustic potatoes, "Made in my grandmother's house," which I baked, smashed, and mixed with salt, pepper, and a splash of butter. This combination of flavors and textures will delight your taste buds and turn every meal into a memorable feast.