fried fish sandwich
Pork
Fried Fish Sandwich
The airy beer batter of this fried fish sandwich tastes even better with the creamy homemade tartar sauce and crunchy coleslaw.
Ingredients:
- oil for deep-fat frying
- 1 cup all-purpose flour
- 1-1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon pepper
- 1 cup very cold beer or nonalcoholic beer
- 1 large egg, lightly beaten
- 4 cod fillets (6 ounces each)
- 2/3 cup chopped dill pickles
- 1/2 cup mayonnaise
- 3 tablespoons finely chopped onion
- dash pepper
- 3 cups coleslaw mix
- 1/3 cup coleslaw salad dressing
- 4 brioche hamburger buns, split and toasted
- lemon wedges, optional
Directions:
- In an electric skillet or deep fryer, heat oil to 375°. In a shallow bowl, combine flour, baking powder and seasonings. Stir in beer and egg until smooth. Dip fillets in batter; allow excess to drip off.
- Fry fish in hot oil in batches until golden brown, 2-3 minutes on each side. Drain on paper towels.
- Meanwhile, in a small bowl, combine all tartar sauce ingredients. Cover and refrigerate until serving.
- In another bowl, combine coleslaw mix and dressing.
- On each bun bottom, layer fish, prepared coleslaw and tartar sauce. Replace tops; serve with lemon wedges, if desired.
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