Ingredients
1 small head green cabbage, shredded
2 c. carrot, grated
1 tsp. kosher salt
Freshly ground black pepper
2 tbsp. Dijon mustard
1 tsp. granulated sugar
Juice of 1/2 a lemon
1/2 c. mayonnaise
1 1/2 tsp. Dijon mustard
1 tbsp. freshly squeezed lemon juice
1 tbsp. finely chopped fresh dill
2 tbsp. finely chopped bread and butter pickles
1 tbsp. capers, finely chopped
Kosher salt
Freshly ground black pepper
Peanut or vegetable oil, for frying
4 filets (3-4 oz. each) white fish, such as cod or halibut
1 1/2 c. all-purpose flour, divided
1/2 tsp. corn starch
1/2 tsp. paprika
1/2 tsp. cayenne pepper
1 tsp. baking powder
1 c. beer
Kosher salt
Freshly ground black pepper
4 toasted buns, for serving
Bread and butter pickles, for serving
Lemon wedges, for serving
Preparation
Step 1Toss cabbage, carrots, salt, and a good amount of black pepper until fully coated. Let cabbage mixture sit for 15 minutes to soften.Step 2In a small bowl, combine dijon mustard, lemon juice, and sugar. Once slaw mixture is slightly softer and more pliable, squeeze veggies in your hands to remove excess moisture. Then, drizzle dressing over veggies and toss to coat.
Step 1In a small bowl, combine mayonnaise, lemon juice, dill, pickles, and capers. Season with salt and pepper to taste.
Step 1Preheat oil to 350° in a dutch oven, heavy bottomed pot, or deep fryer. In a medium bowl, whisk together 1 cup of flour, corn starch, paprika, cayenne, baking powder, 1 teaspoon of salt, and ½ teaspoon black pepper. Add beer to dry ingredients and mix; the resulting batter should resemble pancake batter. Add remaining 1/2 cup flour to a shallow bowl or plate.Step 2Season fish generously with salt and pepper. Working with one filet at a time, fully coat fish in flour, then dip both sides of fish into batter, making sure to let excess batter drip back into the bowl. Then, coat fish in flour again; this will help create the craggly, crunchy bits of batter. Repeat with remaining fish. Step 3Carefully add fish to oil and fry until crispy to the touch and golden, about 8 to 10 minutes. You will likely have to turn the fish occasionally to ensure even doneness. Remove to a paper towel lined plate and season with salt immediately.Step 4To assemble sandwiches, spread a layer of tartar sauce on each half of the buns. Top with fish, slaw, and a few pickle chips. Serve with extra slaw and lemon wedges.
Enter flakey, delicate fish. The batter in a fried fish sandwich is not just there to provide that crispy, salty, delicious crust to the fish but it also helps to create a protective layer around the fish while frying, that gently steams the tasty, slightly sweet flesh until perfectly cooked. That contrast between the crunchy beer-batter and the flakey fish is a food marriage made in heaven. Top all of it with a fresh cabbage slaw and a from-scratch tartare sauce, and you have a dish worthy of the sandwich hall of fame. Serve it alongside a bright, summery salad or put your frying oil to good use and make a batch our double-fried french fries. Enjoyed making this next-level sandwich? Let us know how it came out in the comments below!
