Beer Battered Fish Sandwich

This is probably the easiest beer battered fish you can make on a weeknight. Serve it on a sandwich like I did or use it for fish and chips, one cannot go wrong.

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Beer Battered Fried Fish Sandwich

Yield: 4

Author: Ethan Chlebowski

Prep time: 10 MinCook time: 10 MinInactive time: 5 MinTotal time: 25 Min

Ingredients

For the fish

• 1 lb (454g) white fish cut into 4 even chunks (cod, halibut, sea bass, etc.)
• 5 g salt
• 50 g flour
• 1 liter (about 32 oz) peanut oil for frying

Beer Batter

• 100 g flour
• 50 g corn starch
• 5 g baking powder
• 5 g salt
• 20 cranks black pepper
• Sprinkle Thai chile flakes
• 10 g white vinegar
• 200 g ( about 4 oz) Light beer

For the sandwich

• Brioche bun
• Slaw or lettuce
• Sauce of choice
• Pickled onions

Chili Crisp Cilantro Sauce

• 50 g mayo
• 10 g chili crisp oil (lao gan ma)
• 10 g rice vinegar
• Small handful of cilantro, minced

Ginger Cabbage Slaw

• 1/3 of Green cabbage, sliced thin
• inch knob of ginger, julienned in strips
• Sprinkle of sugar
• 15 g rice vinegar
• 10 g neutral oil
• 5 g sesame oil
• Sprinkle of sesame seeds
• Sprinkle of that chile flake
• Sprinkle of salt
• Sprinkle of msg

Instructions

1. Prepare the dipping sauce ahead of time. Place a bowl on a scale, and add all the ingredients. Mix together. For the slaw, thinly slice the cabbage and ginger. Add a sprinkle of salt and massage it into the cabbage, add the vinegar, oils, and other seasonings to taste.
2. Set a wok or large pot over medium-high heat and add the oil. Enough for about 2 inches up the sides of the pan. Heat until the oil reaches 350 F (176 C).
3. Meanwhile, mix the flour and salt in a bowl and set aside with the pieces of fish.
4. For the beer batter, set a bowl over the scale and add the flour, corn starch, baking powder, salt, black pepper, and garlic powder. Mix together. Add the vinegar and slowly drizzle in the beer while mixing until it has a thick texture somewhere in between a crepe and pancake batter. Be careful not to overmix.
5. Ensure the oil is right around 350 F (176 C) before battering the fish. Pick up a piece of the fish with tongs and dip both sides into the flour and salt mixture. Transfer to the batter to coat and then immediately move to the hot oil. Repeat this process with the remaining pieces of fish. Fry the fish until it is golden brown and crisp and reaches at least 140 F (60 C) internal. Transfer to a wire rack over a baking sheet and dab off the excess oil with a paper towel.
6. Assemble the sandwich with the bun, sauce, slaw, and pickled onions. Enjoy.

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