Beer Battered Cod Slider

Photo by David M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Caper Lemon Tartar Sauce:

  • 1

    cup mayo

  • 2

    tablespoons capers, drained and chopped

  • 2

    tablespoons pickle relish

  • 1

    tablespoon fresh lemon juice

  • 1 1/2

    teaspoons white wine vinegar

  • 1/2

    teaspoon Worcestershire sauce

  • Kosher salt and freshly ground black pepper

  • Fennel Slaw:

  • 1 1/2

    cups red cabbage, sliced thin

  • 1/4

    cup fresh parsley leaves, chopped

  • 1

    medium bulb fennel, trimmed and thinly sliced, save fronds for garnish

  • 2

    tablespoons fresh lemon juice (from about 1 lemon)

  • 2

    tablespoons Dijon mustard

  • 1/2

    cup extra-virgin olive oil

  • Kosher salt and freshly ground black pepper

  • Fish:

  • 6

    cups peanut oil, for frying

  • 2

    cups plus 1/2 cup flour

  • 1

    teaspoon baking powder

  • 1/4

    teaspoon table salt

  • One

    12-ounce bottle good beer (Irish stout preferred)

  • 1

    egg, lightly beaten

  • 1

    pound cod fillet, cut into pieces the length of the buns

  • Kosher salt and freshly ground black pepper

  • Sandwich Build:

  • 8

    parker house rolls, buttered and griddled until toasted

Directions

For the caper lemon tartar sauce: Mix the mayo, capers, relish, lemon juice, vinegar and Worcestershire sauce in a bowl. Season with salt and pepper, cover and refrigerate for 15 minutes marry the flavors. For the fennel slaw: Mix the red cabbage, parsley and fennel in a large bowl. Whisk the lemon juice and mustard in a small bowl; whisk in the oil until the dressing is smooth. Toss with the fennel mixture and season with salt and pepper. Slaw can be stored in an airtight container and refrigerated up to 2 days. For the fish: Heat the oil to 375 degrees F in a heavy-bottomed Dutch oven or deep fryer. Whisk 2 cups flour, baking powder and salt into a bowl. Add the beer and egg and mix until combined. Sprinkle the fish with salt and pepper. Dredge the fish in the remaining 1/2 cup flour, shake off any excess, then dunk into the batter mixture, letting the excess drip off. Fry the fish in the hot oil until golden brown and crispy, 4 to 5 minutes. For the sandwich build: Place the hot, fried fish on the rolls. Then top with the slaw and slather the top bun in the tartar sauce. Garnish with a fennel frond.

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