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Crispy Fried Fish Sandwich with Tangy Slaw

by Chef Ana Pozo · Inspired With A Twist

Crispy beer-battered fried cod sandwich stacked on a soft toasted brioche bun

Ingredients

  • 4 Cod Fillets, room temperature
  • 1 tbsp Smoked paprika
  • 1 tbsp Cayenne pepper
  • S + P to taste
  • 1 tbsp Garlic powder
  • 1 cup AP flour
  • 1/4 cup Cornstarch
  • Beer (non alcoholic works too)
  • Kaiser rolls
  • High heat oil like peanut
  • Cornichon pickles

Instructions

  1. Coleslaw mix
  2. 2 tbsp Dijon Mustard
  3. 2 tbsp Mayo
  4. 1 tbsp Sugar
  5. 1/4 cup cilantro, chopped
  6. 2 tbsp Apple cider vinegar
  7. To make the slaw; add all ingredients to a bowl and season to your liking.
  8. Prepare a pot for deep frying.
  9. Season the fillets with salt and pepper and put aside.
  10. In a shallow bowl, add the flour, cornstarch, smoked paprika, cayenne pepper, garlic powder and S + P.
  11. Add in the beer and mix until smooth.
  12. Make sure the oil is hot before dipping the fish in and fry until golden brown. Place in an oven rack until all the fish are done.
  13. Heat a skillet and roast the insides of the brioche.
  14. Smear some Dijon mustard on the buns, place the fish on the bun first then add the coleslaw and pickles.
  15. Enjoy!!