Beer Battered Fish Sandwiches
A light and crispy fish sandwich made with a simple beer batter and topped with a hearty, creamy kale cole slaw. Loaded with flavor!
Ingredients
crispy beer battered fish
- 1 pound fresh cod, cut into 4 filets
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- ½ teaspoon freshly cracked black pepper
- 10 ounces your favorite beer (I like to use a light wheat beer)
- 1/4 cup canola or vegetable oil
- tartar sauce, for serving
- 4 of your favorite buns
kale slaw
- 1 medium bunch Tuscan kale
- 1 small savoy cabbage
- 3 tablespoons chopped fresh parsley
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons chopped chives
- 1/3 cup mayonnaise
- 3 tablespoons sweet relish
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
Instructions
crispy fish
- Pat the fish completely dry with paper towels.
- In a bowl, whisk together the flour, garlic powder, onion powder, smoked pap, salt and pepper. Pour in the beer and whisk until a smooth batter forms.
- Heat a large nonstick skillet over medium-high heat and add the oil. You want the oil to be between 325 and 350 degrees F - you can always test a drop of the batter first to see if it's hot enough. Dip the fish in the batter and coat it completely, then drop it in the skillet to fry. Let each piece of fish fry until the sides appear golden and crispy, about 3 to 4 minutes per side. Gently remove the pieces with a spatula and place them on a paper towel to absorb any liquid. Repeat with all the fish, adding more oil if needed.
kale slaw
- Strip the kale leaves from the stems and use a knife to chop them into shreds. Make the same sized shreds with the savoy cabbage. Place the kale, cabbage, parsley, cilantro and chives in a bowl.
- In a small bowl, whisk together the mayo, relish, mustard and apple cider vinegar until smooth. Pour the dressing over the slaw and use kitchen tongs (or even your hands) to toss it well.
- To assemble the sandwiches, add a bit of tartar sauce on the bottom of each bun. Top with a piece of fish, then with the slaw. Serve immediately!
- Note: this slaw actually stays great in the fridge for 1 to 2 days. However, the fish breading is so light, that is really must be eaten right after cooking, or else it gets soggy.
Notes
slaw adapted from bon appetit
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