If you’re craving a satisfying and delicious seafood meal, look no further than these Fried Fish Sandwiches with Creamy Slaw and Tartar Sauce. The combination of crispy fried fish, creamy slaw, and tangy tartar sauce on a soft hamburger bun is a match made in culinary heaven. Don’t worry if you don’t have a specific type of fish on hand; this recipe works perfectly with any flaky white fish. So, let’s get frying and assemble these mouthwatering sandwiches that will surely become a family favorite.
SERVES 6
INGREDIENTS:
Creamy Slaw
- 1 small head cabbage, cored and finely shredded (about 6 cups)
- ½ small red onion, thinly sliced (about ½ cup)
- Kosher salt and freshly ground black pepper
- 2 teaspoons cider vinegar
- 1 teaspoon Dijon mustard
- 3 tablespoons mayonnaise, preferably homemade
- 1 tablespoon sugar
Sandwiches:
- 4 cups peanut oil
- 1½ cups all-purpose flour
- ½ cup cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- Kosher salt
- ¼ teaspoon paprika
- ¾ cup light-flavored beer (such as PBR or Budweiser), ice-cold
- ¼ cup 80-proof vodka
- 18 ounces cod fillet, cut into six 3-ounce pieces
- 6 soft hamburger buns, toasted in butter
- 6 tablespoons Extra-Tangy Tartar Sauce (recipe below)
Extra-Tangy Tartar Sauce:
- ¾ cup mayonnaise, preferably homemade
- 1 medium shallot, finely minced (about 2 tablespoons)
- 3 tablespoons capers, drained, patted dry, and finely minced
- 6 to 8 cornichons, finely minced (about 2 tablespoons)
- 1 teaspoon sugar
- 2 tablespoons finely minced fresh parsley
- ½ teaspoon freshly ground black pepper
- Kosher salt
INSTRUCTIONS:
Creamy Slaw:
- Toss the shredded cabbage and sliced red onion with 1 teaspoon of salt and a generous amount of freshly ground black pepper in a bowl. Set aside.
- In a separate medium bowl, combine cider vinegar, Dijon mustard, mayonnaise, and sugar. Mix well and let it sit for at least 15 minutes.
- Squeeze out the excess moisture from the salted cabbage and onions in batches, then transfer them to the bowl with the dressing. Toss to combine and adjust seasoning with more salt and pepper, if needed. Set aside.
Sandwiches:
- Heat peanut oil to 350°F in a large wok or cast-iron skillet over medium-high heat.
- In a large bowl, whisk together 1 cup of flour, cornstarch, baking powder, baking soda, 2 teaspoons salt, and paprika.
- Combine ice-cold beer and vodka in a small bowl.
- Toss the fish pieces in the remaining ½ cup flour until evenly coated. Transfer to a wire rack set over a rimmed baking sheet.
- Slowly add the beer mixture to the flour mixture, whisking constantly until the batter has the texture of thick paint (you may not need all of the beer). Do not overmix; a few small lumps are okay.
- Dip each fish piece into the batter, allowing excess to drip back into the bowl, then quickly coat both sides with flour again. Carefully transfer the fish to the hot oil, lowering it in slowly to prevent splashes. Cook, flipping the fish halfway through, until golden brown and crisp on all sides, about 8 minutes. Transfer the fried fish to a paper-towel-lined plate and season with salt.
Extra-Tangy Tartar Sauce:
- In a small bowl, combine mayonnaise, minced shallot, minced capers, minced cornichons, sugar, parsley, and black pepper.
- Season to taste with kosher salt.
- Transfer the tartar sauce to an airtight container and refrigerate for at least 1 hour before using. It can be stored in the refrigerator for up to 1 week.
Assembly:
- Place a small pile of creamy slaw on the bottom half of each toasted hamburger bun.
- Top the slaw with a piece of crispy fried fish.
- Add a generous dollop of Extra-Tangy Tartar Sauce on top of the fish.
- Close the sandwiches with the top half of the buns.
- Serve the Fried Fish Sandwiches with Creamy Slaw and Tartar Sauce alongside extra slaw and sauce on the side for a delightful meal.
Enjoy these delicious and satisfying Fried Fish Sandwiches that perfectly combine crunchy, flaky fish with creamy slaw and zesty tartar sauce!
