Fish Recipe

Make remoulade

In a small bowl combine 1/2 cup mayonnaise, 1 tsp Dijon, 1 tsp chopped capers, 1 tsp chopped cornichons, 1 tsp fresh lemon juice, 1/2 tsp hot sauce, 1/2 tsp paprika, 1/2 tsp minced garlic, 2 tbsp finely chopped cilantro, 1/4 tsp salt and 1/8 tsp black pepper. Whisk until smooth, taste and adjust acidity or heat. Chill while preparing the rest.

Prepare quick slaw

Thinly slice napa cabbage to yield about 3 cups, and julienne 1/2 cup carrot. In a bowl combine 1 tbsp rice vinegar, 1 tsp sesame oil, 1/2 tsp sugar and 1/4 tsp kosher salt; whisk until sugar dissolves. Toss dressing with cabbage and carrot and let sit 5–10 minutes to soften and meld flavors.

Prep fish

Pat 1 lb cod fillets dry with paper towels and cut into 4 equal portions (~4 oz each). Season both sides lightly with 1 tsp kosher salt and 1 tsp black pepper.

Make batter

Place 1 cup all-purpose flour in a shallow bowl for dredging. In a separate mixing bowl whisk together 1 cup cold beer, 1 large egg, 2 tbsp cornstarch, 1 tsp baking powder and 2 tbsp ice water until just combined. Add a pinch (about 1/4 tsp) of salt if desired. The batter should be smooth and slightly thick but still able to coat a spoon — keep it cold (set bowl over ice if your kitchen is warm).

Heat oil

Pour vegetable oil into a deep skillet or medium pot to a depth of about 1 1/2 inches (about 1 cup used initially; you may need more depending on vessel). Heat oil over medium-high until it reaches 350°F (175°C) or a small dollop of batter sizzles and browns within 30–40 seconds.

Fry fish

Lightly dredge each seasoned cod piece in the 1 cup flour, shaking off excess. Dip floured fillet into the beer batter to fully coat, letting excess drip back into the bowl. Carefully lower into hot oil, frying 2–3 pieces at a time without crowding. Fry until golden and crisp, about 3–4 minutes per side (turn once) depending on thickness; internal temperature should reach 145°F (63°C) and flesh should flake easily. Remove to a wire rack set over a sheet tray or paper towels to drain. Keep warm in a 200°F (95°C) oven if frying in batches.

Finish

If oil darkens or batter sticks, skim off debris and replenish oil as needed. Serve fish immediately for best crispness.

Divide napa cabbage salad among 4 plates as a bed. Place a piece of beer-battered cod on top of each portion of slaw. Spoon 1–2 tablespoons remoulade sauce over each fillet or serve on the side. Garnish with fresh cilantro leaves and serve with lemon wedges alongside for squeezing.