Pike perch on a stick with tartar sauce

Ingredients:

• 450 gr. pike perch fillet
• 1 cup flour
• 1 tbsp lemon pepper
• 0.5 tsp granulated garlic
• 0.5 tsp baking powder
• 1 tbsp vegetable oil + extra for deep frying
• 1 cup mayonnaise
• 1/3 cup pickled cucumber relish
• Juice of half a lemon + lemon wedges for serving

Preparation:

1. In a bowl, combine flour, lemon pepper, garlic, baking powder, and 0.5 teaspoon salt. Stir in 1 tablespoon vegetable oil, then 0.5-3/4 cup ice water and knead into a smooth dough. Refrigerate for at least 20 minutes.
2. Meanwhile, prepare the sauce. In a bowl, combine the mayonnaise, relish, lemon juice, salt, and black pepper to taste.
3. Heat 10-15 cm of vegetable oil in a deep saucepan to 190°C. Cut the fish into 8 pieces, approximately 4 x 11 cm in size. Thread each piece of fish onto a long wooden skewer. Season generously with salt and pepper.
4. Dip the fish in the batter, turning to coat completely; let any excess batter drip back into the bowl. Carefully place the fish (skewers included) in the hot oil. Fry, turning with tongs, until golden brown and cooked through, about 6 minutes. Transfer to paper towels and season with salt. Serve with tartar sauce and lemon wedges.