Fish Sando Recipe
Beer battered fish, coleslaw, tartar sauce, on a brioche bun
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Ingredients
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Beer Battered Fish
Coleslaw
Tartar Sauce
Sandwich Assembly
Method
Beer Battered Fish
- 1
Prepare the Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and pepper. Gradually whisk in the beer until smooth. Let the batter rest for about 15 minutes.
- 2
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 3
Batter and Fry the Fish
Dredge each fish fillet in the batter, allowing excess to drip off. Carefully lower the battered fish into the hot oil. Fry for about 4-5 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.
Coleslaw
- 4
Combine Ingredients
In a large bowl, mix together the shredded cabbage and grated carrots.
- 5
Make the Dressing
In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper.
- 6
Combine Dressing with Vegetables
Pour the dressing over the cabbage and carrots. Toss until well combined. Refrigerate for at least 30 minutes before serving.
Tartar Sauce
- 7
Mix Ingredients
In a bowl, combine the mayonnaise, finely chopped dill pickles, capers, lemon juice, salt, and pepper. Stir until well combined.
- 8
Chill
Cover the tartar sauce and refrigerate until ready to use.
Sandwich Assembly
- 9
Assemble the Sando
Toast the brioche buns if desired. On the bottom half of each bun, place a lettuce leaf, a piece of fried fish, a spoonful of coleslaw, a slice of tomato, and a generous dollop of tartar sauce. Top with the other half of the bun.
- 10
Serve
Serve immediately with extra tartar sauce on the side.