INGREDIENTS
Sauce
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons ketchup
1 tablespoon Sriracha or other hot chili sauce
2 tablespoons chopped fresh chives
1 tablespoon fresh lemon juice
Batter
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1 large egg yolk
1 cup soda water
2 tablespoons minced fresh chives
2/3 cup canola oil
1 pound blackfish (tautog) or other firm white fish fillets, cut into 1/2-inch slices (about 12)
Salt
DIRECTIONS
For the Sauce:
Mix all the ingredients thoroughly in a bowl. Cover and refrigerate until needed.
For the Batter:
Put the flour, baking powder, egg yolk, and half the soda water in a bowl and mix until smooth with a whisk. Add the rest of the soda water and the chives and mix well. (The batter can be made up to a few hours ahead and refrigerated.)
For the Beignets:
Preheat the oven to 175 degrees. Heat half the oil in a large skillet, preferably nonstick, until hot. Dip 4 pieces of the fish into the batter until coated on all sides and place in the hot oil. Cook for 2 1/2 to 3 minutes on each side Transfer to a wire rack set over a baking sheet, sprinkle with salt, and keep warm in the oven. Repeat with the remaining fish, adding more oil to the skillet as needed. Serve with the sauce.
Note: If making the beignets ahead, reheat them under a hot broiler for a couple of minutes on each side before serving.
