Beer battered fried fish sandwich with tartar sauce

Name: Beer battered fried fish sandwich with tartar sauce
Yield: 8
Ingredients: 2 pieces fresh Atlantic cod; salt; 100 g all-purpose flour; 100 g rice flour; 2 g baking soda; 2 g salt; 300 g beer; 2½ qt neutral high smoke point oil; 175 g mayonnaise; ½ whole lemon; 30 g chopped bread and butter pickles; 20 g chopped capers; 30 g finely minced shallots; 1 cloves minced garlic; 40 g Dijon mustard; 10 g chopped fresh dill; 10 g chopped fresh parsley; 50 g all purpose flour; 50 g rice flour; brioche bun; butterleaf lettuce

Brian Lagerstrom · ♥ 9.8K likes · 245.8K views · 8 min video

Read about cod in the BrightCulinary Book

Beer battered fried fish sandwich with tartar sauce, from the video

Makes 8

Timestamp

Ingredients

Method

Techniques

▶ 0:14

2 pieces fresh Atlantic cod
salt

Season both sides of the cod generously with salt and set aside about 10 minutes to cure.

Salting the codSeasoning Read

▶ 0:25

100 g all-purpose flour
100 g rice flour
2 g baking soda
2 g salt

Whisk the all-purpose flour, rice flour, baking soda and salt together in a medium bowl.

Mixing the beer batterWhisking

▶ 1:04

300 g beer

Whisk the beer in slowly, keeping pace so the batter stays hydrated and lump free; hold back about an ounce to adjust.

▶ 1:39

Chill the batter in the fridge about 10 minutes.

Setting up the fry pot

▶ 1:52

2½ qt neutral high smoke point oil

Heat two and a half quarts of oil in a Dutch oven over medium heat to 375F / 190C.

▶ 3:34

175 g mayonnaise
½ whole lemon
30 g chopped bread and butter pickles
20 g chopped capers
30 g finely minced shallots
1 cloves minced garlic
40 g Dijon mustard
10 g chopped fresh dill
10 g chopped fresh parsley

Stir the mayonnaise, lemon juice, pickles, capers, shallots, garlic, Dijon, dill and parsley together for the tartar sauce.

Homemade tartar sauceMincing

▶ 4:14

Dab the cured fish dry with paper towels.

Drying and dredging the fish

▶ 4:31

50 g all purpose flour
50 g rice flour

Stir the dredge flours together and coat each piece of cod well.

▶ 4:57

Dip a piece in the batter, flip it a few times, let the excess drip off.

Frying at 375FDeep Frying Read

▶ 5:12

Lower it into the oil slowly and release it away from you; fry two to three pieces at a time.

▶ 5:35

Poke gently with a spider after about 20 seconds so the pieces do not stick; flip at about 90 seconds.

▶ 5:59

Fry about two and a half minutes in total, lift out and drain on a paper towel lined sheet tray. Internal temp no less than 130F, no more than 145F.

Draining and donenessDraining

▶ 6:24

brioche bun
butterleaf lettuce

Build on a toasted brioche bun with butterleaf lettuce, the fish, dollops of tartar sauce and the top bun.

Building the sandwich