Beer-Battered Fish Sandwiches


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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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Yields:
4 serving(s)

Total Time:
40 mins

Cal/Serv:
1297

  • 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

Directions

NUTRITIONAL INFORMATION (per serving):  About 730 cal, 28.5 g fat (5.5 g sat), 33 g pro, 1,421 mg sodium, 84 g carb, 5 g fiber

Did you make this recipe? Comment below!

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Tina (she/her) is the food producer of the Hearst Lifestyle Group.  She comes to Hearst with 10 years experience in the world of food styling for editorial, digital and television platforms. When she’s not cooking in her tiny Brooklyn kitchen, she can be found enjoying a beer at a local brewery, hiking in a national park or enjoying an afternoon at the beach. 



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