Beer-Battered Fish Sandwiches
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Loading... - Kylie Smith
- 08 Mar 2023
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Sandwiches for dinner, please!
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.
Yields: 4 serving(s)
Total Time: 40 mins
Cal/Serv: 1297
Ingredients
½ 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
