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Fried Fish Sandwiches With Creamy Slaw and Tartar Sauce

Fried Fish Sandwiches With Creamy Slaw and Tartar Sauce

[Photographs: J. Kenji Lopez-Alt]

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Fried Fish Sandwiches With Creamy Slaw and Tartar Sauce

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About This Recipe

Yield:makes 4 sandwiches
Active time:30 minutes
Total time:45 minutes
Special equipment:wok, deep fryer, or dutch oven
This recipe appears in: The Food Lab Lite: Fried Fish Sandwiches With Creamy Slaw and Tartar Sauce
Rated:

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

Procedures

  1. 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. 2

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

  3. 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. 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. 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. 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. 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.

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