Crispy Fried Fish Sandwich with Tangy Slaw

A really good fried fish sandwich is hard to beat. The cod gets a beer batter that fries up light and crackly, and I load up on smoked paprika and cayenne so there’s flavor in every bite.

The tangy slaw is what keeps it from feeling heavy, that little bit of crunch and acid balances the fried fish so well. Pile it on a soft roll and eat it right away.

Crispy Fried Fish Sandwich with Tangy Slaw

Ingredients:

For the Fish:

• 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

For the Slaw:

• Coleslaw mix 

• 2 tbsp Dijon Mustard

• 2 tbsp Mayo 

• 1 tbsp Sugar 

• 1/4 cup cilantro, chopped

• 2 tbsp Apple cider vinegar 

Instructions:

1. To make the slaw; add all ingredients to a bowl and season to your liking.

2. Prepare a pot for deep frying.

3. Season the fillets with salt and pepper and put aside.

4. In a shallow bowl, add the flour, cornstarch, smoked paprika, cayenne pepper, garlic powder and S + P.

5. Add in the beer and mix until smooth.

6. 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.

7. Heat a skillet and roast the insides of the brioche.

8. Smear some Dijon mustard on the buns, place the fish on the bun first then add the coleslaw and pickles.

9. Enjoy!!