Fried Fish Sandwiches With Creamy Slaw and Tartar Sauce

• 份量: 4 servings
• 活動時間: 10 minutes
• 總時間: 45 minutes

食材

1 small head cabbage, finely shredded (about 1 1/2 quarts)

1/2 small red onion, thinly sliced (about 1/2 cup)

Kosher salt and freshly ground black pepper

2 teaspoons cider vinegar

1 teaspoon dijon mustard

3 tablespoons mayonnaise

1 tablespoon sugar

3 tablespoons mayonnaise

2 teaspoons sweet pickle relish

1 tablespoon capers, rinsed, drained, and chopped

1 teaspoon sugar

1 teaspoon dijon mustard

1 1/2 to 2 quarts peanut oil

1 1/2 cups all purpose flour

1/2 cup cornstarch

Kosher salt and freshly ground black pepper

1 teaspoon baking powder

1/4 teaspoon paprika

12 ounces cod filet, cut into four 3-ounce portions

1 cup light beer

4 soft toasted burger buns

步驟

For the Slaw: Toss cabbage and onion with 1 teaspoon kosher salt and lots of black pepper and set aside. Meanwhile, combine vinegar, mustard, mayonnaise, and sugar in a medium bowl and set aside for at least 15 minutes.

Meanwhile, Make the Tartar Sauce: Combine mayonnaise, relish, capers, sugar, and Dijon mustard. Set aside.

To finish slaw, pick up salted cabbage and onions in batches with your bare hands and squeeze out excess moisture. Transfer to bowl with dressing. Discard excess liquid. Toss slaw to combine and season to taste with more salt and pepper if desired.

For the Fish: Preheat oil to 350°F (175°C) in a large wok, Dutch oven, or deep fryer. Combine 1 cup flour, cornstarch, 1 teaspoon kosher salt, 1/2 teaspoon ground black pepper, baking powder, and paprika in a large bowl and whisk to combine. Place remaining flour in a large bowl. Add fish and toss to coat.

Add beer to flour/cornstarch mixture and whisk until a batter is just formed. A few small lumps of dry flour are ok. Transfer fish to batter and turn to coat. Working one piece at a time, pick up the fish and allow excess batter to drip back into the bowl. Return it to the bowl with dry flour and quickly coat it on both sides, shake off any excess flour and carefully lower it into the hot oil. Repeat with remaining fish.

Cook, shaking the pan gently and agitating the oil with a wire mesh spider or tongs constantly, turning the fish until it is golden brown and crisp on all sides, about 8 minutes total. Transfer to a paper towel-lined plate and season immediately with salt.

To serve, place a small pile of slaw on the bottom half of each bun. Top with a piece of fish and a dollop of tartar sauce. Close buns. Serve with extra slaw and sauce on the side.

營養

• 每份大小: makes 4 sandwiches
• 卡路里: 831 kcal
• 總脂肪: 45 g
• 飽和脂肪: 7 g
• 不飽和脂肪: 0 g
• 膽固醇: 60 mg
• 鈉: 1384 mg
• 總碳水化合物: 76 g
• 膳食纖維: 7 g
• 總糖: 17 g
• 蛋白質: 31 g