Fried Fish Sandwich

• 份量: 4 servings
• 准备时间: 20 minutes
• 总时间: 1 hour 10 minutes

配料

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

步骤

For slaw:

Toss cabbage, carrots, salt, and a good amount of black pepper until fully coated. Let cabbage mixture sit for 15 minutes to soften.

In 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.

For tartar sauce:

In a small bowl, combine mayonnaise, lemon juice, dill, pickles, and capers. Season with salt and pepper to taste.

For fish:

Preheat 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.

Season 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.

Carefully 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.

To 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.