Over the last few days as I have been contemplating my St. Patrick’s Day dishes, but I could not get the thought of fish and chips out of my head. After a while I decided that the easiest way to get past the road block was to simply give in and make some fish and chips. I do not make fish and chips all that often so when I do I like to indulge a bit and I go with cod for the fish. Cod is my favourite fish for fish and chips as it has an amazing texture after frying that just goes perfectly with the crispy coating. Speaking of the batter, with all of the thoughts of St Patrick’s day I could hardly not go with a beer batter and a Guinness beer batter at that!
At this point another one of my recent obsessions, an obsession with po’boys, took hold, and I could not resist turning the fish and chips meal into a crispy fried fish sandwich with fries. So the idea was a fried fish sandwich but the fish was looking rather lonely in the bun all by itself and a dollop of mayo was certainly not going to be good enough! We needed some serious condiments for this proud and noble fried cod in a bun! After a quick thought about a remoulade sauce was dismissed as not being Irish enough, I realized that I would be missing out on my favourite fish and chips sides, the creamy coleslaw and the tangy tartar sauce and with that I had my condiments and they would do the cod proud!
Crispy Beer Battered Fish Sandwich
Light flaky, tender and moist cod wrapped in a beer batter and fried until crispy and golden brown; served in a baguette with coleslaw and tartar sauce.
- 1 (12 ounce) bottle beer
- 2 cups flour
- 1 teaspoon baking powder
- 1 large egg, lightly beaten
- 1 pound cod fillets, or halibut, or haddock, etc., cut into sandwich sized pieces
- salt and pepper to taste
- 1/2 cup flour
- oil for frying
- 1 baguette, cut into 4 sandwich sized pieces and sliced in half
- 2 cups coleslaw
- 1/2 cup tartar sauce
- Mix the beer, flour, baking powder, salt and egg into a batter in a bowl.
- Season the fish with salt and pepper.
- Dredge the fish in the flour and shake off any excess.
- Dip the fish into the batter and lightly shake off the excess.
- Fry the fish in preheated 375F/190C oil until cooked, golden brown and crispy, about 4-5 minutes.
- Assemble sandwiches and enjoy.
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