Recipe Serves 4 Ingredients – About 150 g cod(or any other white fish) per sandwich For the flour mixture – 115 g flour – 35 g corn starch – 1,5 ts baking powder – 1 ts salt – 0,5 ts black pepper – 1 ts smoked paprika – 1 ts garlic powder – 2,5 dl cold beer For the sauce – 4 tbs mayo – 2 ts dijon – 1,5 ts worcestershire sauce – 2 ts hot sauce – 2 tbs onion, finely chopped – 2 cloves of garlic, grated or finely chopped – 3 tbs pickles, roughly chopped – 1,5 ts smoked paprika – small pinch of salt – 1 ts sugar – 2 ts dill – Brioche bun – Lettuce, oion and tomatos – Around 1 litre of neutral oil for frying Method 1. Combine all the ingredients for the sauce and taste for seasoning. 2. Lightly salt the fish fillets and set them in the fridge for 10 minutes. This step will firm the fish up a bit. 3. Combine the ingredients for the flour mixture exept for the beer. 4. Take 4 tbs of the flour mixture in a defferent bowl and coat the fish. The fish can sit there while the oil gets hot. 5. Toast the inside of the buns under the broiler for a minute or two. Watch it. They burn easely. 6. Now you can mix in the cold beer into the flour mixture. Dont overmix, a few lumps are fine. It should have the consistensy of thin pancake batter. You dont want to do this step a long time before you fry, or the final texture will be different. 7. Dredge the floured fish into the batter and make sure they are well coated. Hold it over the batter a few seconds to let some of the batter do drain of and place the fish in the hot oil. 8. Fry for 4 to 5 minutes and the fish is beautifull golden brown. 9. Serve the fish in the buns with lettuce, onions, tomatos and a generous amount of sauce.
smartid
looks outstanding. you’d probably shame me for how much tartar sauce i would slather on this
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[https://youtu.be/LggANrNIDMQ](https://youtu.be/LggANrNIDMQ)
Recipe
Serves 4
Ingredients
– About 150 g cod(or any other white fish) per sandwich
For the flour mixture
– 115 g flour
– 35 g corn starch
– 1,5 ts baking powder
– 1 ts salt
– 0,5 ts black pepper
– 1 ts smoked paprika
– 1 ts garlic powder
– 2,5 dl cold beer
For the sauce
– 4 tbs mayo
– 2 ts dijon
– 1,5 ts worcestershire sauce
– 2 ts hot sauce
– 2 tbs onion, finely chopped
– 2 cloves of garlic, grated or finely chopped
– 3 tbs pickles, roughly chopped
– 1,5 ts smoked paprika
– small pinch of salt
– 1 ts sugar
– 2 ts dill
– Brioche bun
– Lettuce, oion and tomatos
– Around 1 litre of neutral oil for frying
Method
1. Combine all the ingredients for the sauce and taste for seasoning.
2. Lightly salt the fish fillets and set them in the fridge for 10 minutes. This step will firm the fish up a bit.
3. Combine the ingredients for the flour mixture exept for the beer.
4. Take 4 tbs of the flour mixture in a defferent bowl and coat the fish. The fish can sit there while the oil gets hot.
5. Toast the inside of the buns under the broiler for a minute or two. Watch it. They burn easely.
6. Now you can mix in the cold beer into the flour mixture. Dont overmix, a few lumps are fine. It should have the consistensy of thin pancake batter. You dont want to do this step a long time before you fry, or the final texture will be different.
7. Dredge the floured fish into the batter and make sure they are well coated. Hold it over the batter a few seconds to let some of the batter do drain of and place the fish in the hot oil.
8. Fry for 4 to 5 minutes and the fish is beautifull golden brown.
9. Serve the fish in the buns with lettuce, onions, tomatos and a generous amount of sauce.
looks outstanding. you’d probably shame me for how much tartar sauce i would slather on this