Beer Battered Fish Sandwich Recipe
fried cod, crispy slaw, Wisconsin cheddar and house-made tartar sauce on a French roll
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Ingredients
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Fish and Batter
Crispy Slaw
Tartar Sauce
Assembly
Method
Fish and Batter
- 1
Prepare the Batter
In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and pepper. Gradually add the beer, mixing until smooth. Let the batter rest for 15 minutes.
- 2
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 3
Coat the Fish
Dip each cod fillet into the batter, ensuring it's fully coated.
- 4
Fry the Fish
Carefully place the battered fish into the hot oil. Fry for about 4-5 minutes on each side or until golden brown and crispy. Remove and place on paper towels to drain excess oil.
Crispy Slaw
- 5
Prepare the Slaw
In a large bowl, combine the shredded cabbage and carrot. In a separate bowl, mix the mayonnaise, apple cider vinegar, sugar, salt, and pepper. Pour the dressing over the cabbage mixture and toss until well combined. Refrigerate for at least 30 minutes to allow the flavors to meld.
Tartar Sauce
- 6
Make the Tartar Sauce
In a small bowl, mix the mayonnaise, dill pickles, capers, and lemon juice. Season with salt and pepper to taste. Refrigerate until ready to use.
Assembly
- 7
Assemble the Sandwich
Slice the French rolls in half and lightly toast them if desired. Place a piece of fried cod on the bottom half of each roll, top with a slice of Wisconsin cheddar cheese, and add a generous portion of crispy slaw. Spread tartar sauce on the top half of the roll and close the sandwich. Serve immediately.