This recipe is easy to prepare, quick, and packs a huge amount of flavor. The key is the berbere spiced batter. 

Berbere is an Ethiopian spice blend consisting of peppers, garlic, ginger, paprika, and a bunch of other fantastic spices. 

I used rockfish I caught off the coast of San Diego for this recipe, but if you do not have rockfish available you can use any white flakey fish. 

Ingredients

• 1 pound rockfish filet

• Berbere spice

• 1/2 cup flour

• 1 Beer

• 4 pickle slices

• 4 tablespoons mayo

• Optional: West Coast Koji Smoked Shoyu Salt

Lets Cook!

1. Prepare your batter by mixing the flour and 1 tbsp berbere thoroughly. Slowly add beer while mixing. Stop when you get to a thick consistency that will slowly drip from your fingers.

2. Add enough oil in your pan to submerge your fish and heat to 350F. I prefer to fry in a wok.

3. While your oil heats, make the berbere tartar sauce. Combine diced pickles, mayo, and 1/2 tbsp berbere into a bowl and mix.

4. Once the oil is heated, fully coat fish in batter and gently put into the oil.

5. Fry fish until internal temp is 145F. Cook time will vary depending on the size of your fish, but for small rockfish, it should only take 1-2 minutes.

6. Once cooked, plate with berbere tartar sauce and enjoy!