Crispy Beer-Battered Fish Sandwich With Fennel Slaw Recipe
Prep Time:
35 minutes
Cook Time:
20 minutes
Servings:
4 Servings
Ingredients
  • ⅔ cup mayonnaise
  • 1 tablespoon capers packed in brine, drained
  • 1 tablespoon sweet pickle relish
  • 1 tablespoon honey
  • 2 teaspoons malt vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • 1 fennel bulb, trimmed, cored, and thinly sliced
  • 1 Granny Smith apple, peeled, cored, and cut into matchstick-sized pieces
  • ¼ cup thinly sliced red onion
  • ½ teaspoon celery seeds
  • ½ teaspoon sea salt
  • 4 (5-ounce) filets of boneless, skinless cod
  • 2 cups white rice flour, divided
  • ½ cup cornstarch
  • 1 tablespoon baking powder
  • 1 ½ teaspoons sea salt
  • 1 (12-ounce) can lager beer
  • 2 quarts peanut oil
  • 4 lightly toasted brioche buns
Directions
  1. For the tartar sauce, mix the mayonnaise, capers, relish, honey, and vinegar in a small bowl.
  2. In a medium bowl, toss together all slaw ingredients.
  3. Cover the tartar sauce and slaw and refrigerate until ready to use.
  4. Line a baking sheet with parchment paper and set a rack on top.
  5. Rinse and pat dry the fish with paper towels.
  6. In a large bowl, whisk together 1 ½ cups rice flour, the cornstarch, baking powder, and salt.
  7. Slowly whisk in the beer until the mixture is smooth.
  8. Heat the peanut oil in a large, heavy, and deep pot until it reaches 375 F.
  9. Add the remaining rice flour to a plate and dredge the fish filets until coated on all sides.
  10. Dip one filet in the beer batter using a fork, lifting the filet up to allow excess batter to drip off.
  11. Slowly lower the battered filet into the hot oil, moving it through the oil with the fork to set the batter. Repeat with the remaining filets.
  12. Cook the fish for about 3 minutes on each side until golden brown.
  13. Remove the filets from the oil to the prepared rack.
  14. On the bottom of each toasted bun, spread about 2 tablespoons of the tartar sauce.
  15. Place a filet on each bun.
  16. Top with some of the fennel slaw and the remaining bun halves.
  17. Serve immediately with your favorite beer and sides.