Beer Battered Fish Filet
Enjoy a juicy piece of fish fried to perfection between two brioche buns with tartar sauce, coleslaw, and cheese!
Equipment
- 1 deep frying pan
- 1 wire rack
- 1 sheet pan
- 1 container of vegetable oil
Ingredients
- 1 cup panko breadcrumbs
- 1 ½ cup all-purpose flour
- 1 can beer or seltzer water
- 1 tbsp vinegar
- 1 tbsp chili powder
- 1 tbsp paprika
- 1 tbsp fresh parsley
- 1 tbsp salt
- 1 tbsp baking soda
- 1 tbsp pepper
- ½ cup coleslaw optional
- ¼ cup tartar sauce optional
- 6 cod filets 1 ½ inch thick
- 6 cheddar cheese slices
- 4 tbsp melted butter
- 6 brioche buns
Instructions
- In a large mixing bowl add flour, half salt, pepper, parsley, chili powder, paprika, baking soda & baking powder. Whist until combined.
- Remove half of flour from mixing bow, and pour onto a plate. Add in panko breadcrumbs to the plate of flour, combine and set aside.
- Cut the pieces of fish into bun-sized squares, pat dry and set aside. Add vegetable oil to pan and heat on medium.
- When the oil is ready (approximately 350°-375°) add vinegar and your choice carbonated liquid into the bowl of flour. Mix slowly to not disturb the air bubbles. The batter should resemble a thin pancake batter.
- Dip each piece of fish into the batter and shake off the excess. Dredge the fish into the panko flour mixture.
- Slowly submerge the fish into the hot oil and fry flipping on both sides for about 7-9 minutes or until golden brown.
- Once the fried filets are done, place them onto a wire rack lined with paper towels and a sheet pan. Sprinkle with the remainder of the salt.
- Butter you brioche buns and toast both sides until golden.
- Assemble your sanwhices: bottom bun, fried filet, cheese slice, slaw, tartar on top bun (add to bottom bun if you're feely saucy) and ENJOY!
- (Optional) slice an onion and toss pieces in batter and panko mixture and fry.