Easy Beer Battered Fish Sandwich
RECIPE
Batter and tartar sauce recipe makes up to about 10 pieces of fish
▪5oz pieces Fresh Atlantic Cod
▪salt
▪150g or 1c AP flour
▪150g or 1c rice flour
▪2g or 1/2tsp baking soda
▪2g or 1/3tsp salt
▪12oz bottle of beer
▪High smoke point oil (enough to fill fry pot about 1.5”/4cm)
▪Brioche bun*
▪Butterleaf lettuce
▪Tartar sauce (recipe below)
Season both sides of cod generously with salt. Set aside for 10min.
To make the beer batter, add 100g AP flour, 100g rice flour, baking soda and salt to a bowl and mix.
Whisk in most of the beer (all but about an ounce). Consistency should be pretty thin. About like melted ice cream. Refrigerate batter for about 10min while you do the next two steps.
Add 1.5”/4cm oil to large heavy bottomed pot and heat over medium until temp reaches 375F/190C.
For the dredge, mix together 50g AP flour and 50g rice flour.
Dry the fish VERY well then dredge fish in the flour mixture.
Remove batter from fridge and check consistency. If it’s a lot thicker than melted ice cream, add additional beer to thin.
Place pieces of fish in cooled batter to cover on all sides, then allow excess batter to drain off.
Drop pieces of fish into pre-heated oil very slowly and place down away from you. Cook for 2 ½ min, flipping over halfway through. Don’t fry more than about 3 pieces of fish at a time to avoid cooling oil.
Remove from oil and place on a paper towel or wire rack to drain.
To serve, toast brioche* bun. Place a few pieces of butterleaf lettuce down on bottom bun, top with fish, and a generous amount of tartar sauce and top with bun.
TARTAR SAUCE
▪175g or ¾ cup mayo
▪Juice of ½ lemon
▪30g or 1/2c bread and butter pickles (or sweet pickles)
▪20g or 2-3Tbsp capers, chopped
▪30g 1/2c shallot, minced and rinsed
▪1 clove garlic, minced and rinsed
▪40g 2Tbsp dijon mustard
▪10g or 2Tbsp fresh dil, choppedl
▪10g or 2Tbsp fresh parsley, chopped
Stir ingredients to combine.
*Videos on how to make my brioche buns below:
