Crispy Fish Sandwich
This Crispy Fish Sandwich features a perfectly fried cod fillet with a crunchy beer-battered crust, balanced by tangy tartar sauce and cooling coleslaw on a toasted brioche bun.
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This Crispy Fish Sandwich features a perfectly fried cod fillet with a crunchy beer-battered crust, balanced by tangy tartar sauce and cooling coleslaw on a toasted brioche bun.
Delivery in as fast as one hour.*
Prices vary by store
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Season cod fillets generously with salt and place them on a wire rack over a baking sheet. Refrigerate for 15-30 minutes to draw out moisture.
Remove the fish from the refrigerator and pat completely dry with paper towels.
To make the sauce, combine mayonnaise, whole grain mustard, relish, Worcestershire sauce, hot sauce, lemon juice, and a pinch of salt in a small bowl. Mix well and set aside.
In a large bowl, prepare the batter by whisking together 1 cup of all-purpose flour, rice flour, baking powder, barbecue rub, curry powder, and salt.
When ready to fry, gradually whisk the cold sparkling water into the dry batter mix until it reaches a smooth, pancake-batter-like consistency.
Heat a generous amount of neutral oil in a deep pot to 350-375°F.
Dredge each cod fillet in the separate 1/2 cup of seasoned all-purpose flour, shaking off any excess.
Dip the dredged fish into the wet batter, ensuring it's fully coated, and let any excess batter drip off.
Carefully lower the battered fish into the hot oil and fry for 5-7 minutes, or until golden brown and cooked through.
Remove the fish from the oil, place it on a wire rack to drain, and immediately season with a sprinkle of salt.
In a separate bowl, toss the shredded cabbage with enough of the prepared sauce to create a creamy slaw.
Toast the brioche buns. Place a slice of cheese on the bottom bun and melt with a kitchen torch or under a broiler.
Assemble the sandwich by layering the slaw over the melted cheese on the bottom bun, followed by the fried fish fillet.
Top the fish with another slice of cheese and melt it. Finish with a drizzle of extra sauce and a sprinkle of chopped fresh chives before adding the top bun.
Store fried fish in an airtight container up to 1 day refrigerated; reheat in a 350°F oven for 5 minutes to restore crispness. Coleslaw and tartar sauce keep up to 3 days separately.
deep-fry thermometer · heavy-bottomed pot or Dutch oven
Cod is ideal because it's mild, flaky, and sturdy enough to hold up to deep frying without falling apart. Halibut or pollock are solid alternatives.
Sparkling water creates carbonation that produces a lighter, crispier crust because the bubbles create air pockets as they cook.
Fry the fish fresh to order for maximum crispness, but you can prep and bread the fillets up to 2 hours ahead, refrigerated.
Heat neutral oil to 350°F. A thermometer ensures the fish cooks through while the exterior crisps without burning.
Toast the brioche bun lightly and apply tartar sauce and coleslaw just before serving to minimize moisture absorption.
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