Old Bay Beer Battered Cod Sandwiches With Malt Vinegar Slaw Recipes

OLD BAY BEER BATTERED COD SANDWICHES WITH MALT VINEGAR SLAW

Steps:

• Preheat oven to 275°F
• Set a rack in the center of the oven with a baking sheet lined with parchment
• Heat 3 inches of oil in a tabletop fryer or deep Dutch oven over medium to medium-high heat to 365°F
• Whisk up Old Bay, flour, garlic powder, salt and pepper in one bowl then whisk together the beer and egg in another bowl
• Add wet ingredients to dry and combine
• Pat cod dry and wait for oil to come to temperature
• Whisk up malt vinegar, sugar, olive oil, salt, pepper and celery seed
• Add cabbage, carrot and onion, and toss to coat
• Dip fish to coat in batter then add to hot oil
• Fry in 2 batches, keeping finished pieces warm in the oven
• Plate fish on rolls lined with bread-and-butter pickles and topped with malt slaw
• Serve chips or oven fries alongside

BEER BATTERED CODWICH SLIDERS

Steps:

• For the caper lemon tartar sauce: Mix the mayo, capers, relish, lemon juice, vinegar and Worcestershire sauce in a bowl. Season with salt and pepper, cover and refrigerate for 15 minutes marry the flavors.
• For the fennel slaw: Mix the red cabbage, parsley and fennel in a large bowl. Whisk the lemon juice and mustard in a small bowl; whisk in the oil until the dressing is smooth. Toss with the fennel mixture and season with salt and pepper. Slaw can be stored in an airtight container and refrigerated up to 2 days.
• For the fish: Heat the oil to 375 degrees F in a heavy-bottomed Dutch oven or deep fryer.
• Whisk 2 cups flour, baking powder and salt into a bowl. Add the beer and egg and mix until combined.
• Sprinkle the fish with salt and pepper. Dredge the fish in the remaining 1/2 cup flour, shake off any excess, then dunk into the batter mixture, letting the excess drip off. Fry the fish in the hot oil until golden brown and crispy, 4 to 5 minutes.
• For the sandwich build: Place the hot, fried fish on the rolls. Then top with the slaw and slather the top bun in the tartar sauce. Garnish with a fennel frond. Grab with both hands and bite hard.