Fish Sandwich Recipe

Place thinly sliced red onion in a heatproof bowl or jar.

In a small saucepan combine apple cider vinegar, water, sugar, and 1/2 tsp salt. Heat just until sugar dissolves and mixture is warm (do not need to boil).

Pour warm brine over the sliced onions, press down so they're submerged, cool to room temperature, then refrigerate at least 30 minutes (best 1 hour) before serving.

In a small bowl combine 1/2 cup mayonnaise, chopped dill pickles, chopped capers, minced shallot, lemon juice, Dijon, and chopped parsley.

Season with 1/4 tsp black pepper and salt to taste. Cover and refrigerate for at least 30 minutes to let flavors meld.

In a medium bowl combine shredded cabbage and shredded carrot.

Whisk together 1/4 cup mayonnaise, 1 tsp apple cider vinegar, 1/2 tsp sugar, 1/4 tsp salt and 1/4 tsp black pepper until smooth.

Toss dressing with cabbage and carrot until evenly coated. Chill until ready to serve (can make 1 hour ahead).

Pat haddock fillets dry with paper towels and season lightly with 1/2 tsp salt and 1/4 tsp pepper; cut fillets into portions that fit the buns (1 per sandwich).

Pour 1 1/4 cups North Priority Pale Ale into a bowl and add 1 cup ice to chill briefly (optional) so batter stays cold.

In a mixing bowl combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt and 1/2 tsp pepper. Whisk to combine.

Whisk chilled beer into the dry mix until a smooth, slightly thick batter forms. Do not overmix; a few small lumps are fine. Keep batter cold by placing bowl over ice if possible.

Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C). Use a thermometer to maintain temperature.

Dust and Fry

Lightly dust each seasoned haddock fillet with 1/2 cup flour (for dusting), shaking off excess. Dip each fillet into beer batter, letting excess drip off, then gently lower into hot oil. Fry 3–5 minutes per side (depending on thickness) until golden brown and internal temperature reaches 145°F (63°C). Do not overcrowd; fry in batches if necessary.

Use a slotted spoon to transfer fried fillets to a wire rack set over a baking sheet to drain and keep crisp. Season lightly with salt while hot.

Butter the insides of the buns (about 1/2 tsp butter per side) and toast in a skillet over medium heat until golden, about 1–2 minutes per side.

Place two leaves of green leaf lettuce on the bottom bun, add one beer-battered haddock fillet, top with 1–2 tablespoons tartar sauce, a generous pinch of pickled onion (drained), and the top bun.

Serve immediately with a scoop (about 3/4–1 cup) of side slaw and fries on the side.