Fried Fish Sandwich with Coleslaw and Tartar Sauce

Fried Fish

Back in the panhandle of Florida, a fried Grouper sandwich is a staple of beach eatery.  And while Grouper is my preference, this recipe works well with Cod or Halibut.

It’s clear from my picture that I don’t always make the slaw or the homemade tartar sauce, but I’m keeping them in for those that want a scratch dinner.  You can even add homemade buns if time permits!  Another option is to cut the fish into strips and add some fries for Fish and Chips.

Ingredients:

For the Slaw:

  • 1 small head cabbage, finely shredded (about 1 1/2 quarts)
  • 1/2 small red onion, thinly sliced (about 1/2 cup)
  • Kosher salt and freshly ground black pepper
  • 2 teaspoons cider vinegar
  • 1 teaspoon dijon mustard
  • 3 tablespoons mayonnaise
  • 1 tablespoon sugar

For the Tartar Sauce:

  • 3 tablespoons mayonnaise
  • 2 teaspoons sweet pickle relish
  • 1 tablespoon capers, rinsed, drained, and chopped
  • 1 teaspoon sugar
  • 1 teaspoon dijon mustard

For the Fish:

  • 1 1/2 to 2 quarts peanut oil
  • 1 1/2 cups all-purpose flour
  • 1/2 cup cornstarch
  • Kosher salt and freshly ground black pepper
  • 1 teaspoon baking powder
  • 1/4 teaspoon paprika
  • 12 ounces cod filet, cut into four 3-ounce portions
  • 1 cup light beer
  • 4 soft toasted burger buns

Instructions:

  1. For the Slaw: Toss cabbage and onion with 1 teaspoon kosher salt and lots of black pepper and set aside. Meanwhile, combine vinegar, mustard, mayonnaise, and sugar in a medium bowl and set aside for at least 15 minutes.

  2. For the Tartar Sauce: Combine mayonnaise, relish, capers, sugar, and dijon mustard. Set aside.

  3. To finish slaw, pick up salted cabbage and onions in batches with your bare hands and squeeze out excess moisture. Transfer to bowl with dressing. Discard excess liquid. Toss slaw to combine and season to taste with more salt and pepper if desired.

  4. For the Fish: Preheat oil to 350°F in a large wok, Dutch oven, or deep fryer. Combine 1 cup of flour, cornstarch, 1 teaspoon kosher salt, 1/2 teaspoon ground black pepper, baking powder, and paprika in a large bowl and whisk to combine. Place remaining flour in a large bowl. Add fish and toss to coat.

  5. Add beer to flour/cornstarch mixture and whisk until a batter is just formed. A few small lumps of dry flour are ok. Transfer fish to batter and turn to coat. Working one piece at a time, pick up the fish and allow excess batter to drip back into the bowl. Return it to the bowl with dry flour and quickly coat it on both sides. Pick up the fish with your hands, tossing it gently in your open finger to get rid of excess flour. Carefully lower it into the hot oil. Repeat with remaining fish.

  6. Cook, shaking the pan gently and agitating the oil with a wire mesh spider or tongs constantly, turning the fish until it is golden brown and crisp on all sides, about 8 minutes total. Transfer to a paper towel-lined plate and season immediately with salt.

  7. To serve, place a small pile of slaw on the bottom half of each bun. Top with a piece of fish and a dollop of tartar sauce. Close buns. Serve with extra slaw and sauce on the side.

    Fried Fish too

This recipe comes from the great J. Kenji Lopez-Alt over at Serious Eats:

http://www.seriouseats.com/recipes/2012/10/fried-fish-sandwiches-with-creamy-slaw-and-tartar-sauce-recipe.html

 

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