Beer-battered Fish Sandwich Recipe
Hefeweizen battered cod fillet, house tartar sauce, kick’n slaw, dill pickles, grilled kaiser bun.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Tartar Sauce
In a bowl, combine mayonnaise, dill relish, lemon juice, and sugar. Mix well and season with salt and pepper to taste. Refrigerate until ready to use.
- 2
Make the Beer Batter
In a mixing bowl, whisk together flour, cornstarch, baking powder, salt, and black pepper. Slowly add the Hefeweizen beer, mixing until smooth. Let the batter rest for about 15 minutes.
- 3
Prepare the Coleslaw
In a large bowl, combine the coleslaw mix with a pinch of salt and pepper. Toss well and set aside.
- 4
Fry the Fish
Heat vegetable oil in a deep pan over medium-high heat. Dip each cod fillet into the beer batter, allowing excess to drip off, then carefully place in 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.
- 5
Toast the Buns
While the fish is frying, cut the kaiser rolls in half and toast them lightly on a grill or in a toaster.
- 6
Assemble the Sandwiches
Spread a generous amount of tartar sauce on the bottom half of each toasted bun. Place a fried cod fillet on top, followed by a handful of kick’n slaw and dill pickle slices. Top with the other half of the bun.
- 7
Serve
Serve the beer-battered fish sandwiches immediately with extra tartar sauce on the side.
