Fried Fish Sandwiches With Creamy Slaw and Tartar Sauce Recipe

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Photographs: J. Kenji Lopez-Alt

Recipe Facts

4.6

(7)

Active: 30 mins
Total: 45 mins
Serves: 4 sandwiches

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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

Directions

  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. Meanwhile, Make 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.

Special equipment

wok, deep fryer, or dutch oven

This Recipe Appears In

Nutrition Facts (per serving)
753 Calories
37g Fat
74g Carbs
31g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 753
% Daily Value*
Total Fat 37g 47%
Saturated Fat 6g 31%
Cholesterol 55mg 18%
Sodium 1238mg 54%
Total Carbohydrate 74g 27%
Dietary Fiber 7g 23%
Total Sugars 15g
Protein 31g
Vitamin C 86mg 432%
Calcium 299mg 23%
Iron 4mg 24%
Potassium 783mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)