Red Meat Allergy Friendly Fried Fish Sandwich
Total time40 min
Prep time20 min
Cook time20 min
4.6(24)
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Learn more →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
- 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)
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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