Gut Friendly Fried Fish Sandwich

Total time40 min

Prep time20 min

Cook time20 min

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Ingredients

4 servings

For the fish

1 ½ lb cod fillets, cut into 4 portions
1 tsp kosher salt
½ tsp black pepper

For the batter

1 cup all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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¼ cup cornstarch
1 tsp baking powder
1 tsp paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp kosher salt
1 cup cold beer (lager or pale ale)
Ingredient note
Gut friendly eating may limit alcohol because it can irritate the gut, but this recipe uses only ~4 tablespoons of beer per serving and the coating is fried in hot oil, which burns off most of the alcohol, so the little that remains is likely fine. If you prefer to always avoid beer, please tap it and change its rating to Red.

For frying

4 cups vegetable oil, for frying

For the tartar sauce

½ cup mayonnaise
3 tbsp dill pickles, finely chopped
1 tbsp capers, drained and finely chopped
1 tbsp fresh lemon juice
1 tsp dijon mustard
1 tbsp fresh dill, finely chopped

For assembly

4 brioche buns, split
1 tbsp unsalted butter, softened
1 cup shredded iceberg lettuce
½ cup dill pickle slices
4 slices american cheese (optional)

For serving

hot sauce, for serving (optional)

Instructions

1
In a small bowl, stir together the mayonnaise, chopped dill pickles, capers, lemon juice, Dijon mustard, and fresh dill until combined. Taste and season with salt and pepper, then refrigerate until ready to serve.
2
Pat the cod portions dry with paper towels and season all over with 1 tsp kosher salt and 1/2 tsp black pepper. Set aside on a plate.

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