Beer-Battered Fish Sandwiches

Name: Beer-Battered Fish Sandwiches
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1/2 small white onion, very thinly sliced into rings; 1/3 c. mayonnaise; 3 1/2 tbsp. horseradish, squeezed of excess liquid; 2 tsp. lemon zest plus 3 Tbsp lemon juice, divided; 1 tsp. agave or honey; Kosher salt; 2 Persian cucumbers, thinly sliced lengthwise on mandoline; 2 tbsp. dill fronds, chopped; 2 tbsp. tarragon leaves, chopped; Canola oil, for frying; 2/3 c. plus 1/2 c. all-purpose flour; 4 5-oz cod fillets (each about 3/4 inch to 1 inch thick); 3/4 c. rice flour; 1 1/2 tsp. baking powder; 1 12-oz bottle beer (pilsner or lager), chilled; 2 tsp. olive oil; 4 brioche hamburger buns, toasted; 4 large green leaf lettuce leaves, torn; 2 large pepperoncini peppers, thinly sliced

Sandwiches for dinner, please!

By Tina MartinezPublished: Mar 2, 2023

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Mike Garten

Yields:

4 serving(s)

Total Time:

40 mins

Cal/Serv:

730

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No matter the season, a fish sandwich on a buttery brioche bun is always in style. Our version is piled high with a fresh cucumber herb salad, crispy cod (the magic of rice flour!), sliced pepperoncini, and a generous dollop of zesty horseradish mayo for a satisfying, well-balanced sando that hits the spot.

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Ingredients

1/2
small white onion, very thinly sliced into rings
1/3 cup
mayonnaise
3 1/2 Tbsp.
horseradish, squeezed of excess liquid
2 tsp.
lemon zest plus 3 Tbsp lemon juice, divided
1 tsp.
agave or honey
Kosher salt
2
Persian cucumbers, thinly sliced lengthwise on mandoline
2 Tbsp.
dill fronds, chopped
2 Tbsp.
tarragon leaves, chopped
Canola oil, for frying
2/3 cup
plus 1/2 c. all-purpose flour
4
5-oz cod fillets (each about 3/4 inch to 1 inch thick)
3/4 cup
rice flour
1 1/2 tsp.
baking powder
1
12-oz bottle beer (pilsner or lager), chilled
2 tsp.
olive oil
4
brioche hamburger buns, toasted
4
large green leaf lettuce leaves, torn
2
large pepperoncini peppers, thinly sliced

Directions

1. Step 1Fill bowl with ice water. Add onion and soak 10 minutes.
2. Step 2Meanwhile, in small bowl, combine mayonnaise, horseradish, lemon zest, 1 Tbsp lemon juice, agave, and 1/4 tsp salt; refrigerate until ready to serve.
3. Step 3Remove onion to paper towel to drain, then transfer to large bowl. Add cucumbers, dill, and tarragon and toss to combine; refrigerate until ready to serve.
4. Step 4In large Dutch oven, heat 1/2 inch oil to 385°F. Set wire rack inside rimmed baking sheet.
5. Step 5Place 1/2 cup all-purpose flour on plate. Season cod with 1/4 teaspoon salt, then dredge in flour. In large bowl, whisk together rice flour, baking powder, remaining 2/3 cup all-purpose flour, and 1/2 teaspoon salt. Whisk in beer until consistency of pancake batter.
6. Step 6Add cod to batter and turn to coat thoroughly. Lift 1 fillet out at a time, letting excess drip off. Fry in oil, adjusting heat to keep oil at 365°F, until golden brown, 2 minutes. Flip and cook until golden brown and opaque throughout, 3 to 5 minutes. Transfer to prepared rack.
7. Step 7Remove cucumber salad from refrigerator. Add olive oil, remaining 2 tablespoons lemon juice and 1/4 teaspoon salt; toss to combine. Spread bottom buns with horseradish mayo; top with lettuce, fish, pepperoncini, and cucumber salad, then add top buns.