Beer Battered Codwich Sliders

Name: Beer Battered Codwich Sliders
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 340 grams good beer (Irish stout preferred); 2 Tbsps capers, drained and chopped; 454 grams cod fillet, cut into pieces the length of the buns; 2 Tbsps Dijon mustard; 1 egg, lightly beaten; 1 medium bulb fennel, trimmed and thinly sliced, save fronds for garnish; 473 milliliters flour; 59 milliliters fresh parsley leaves, chopped; 4 servings Kosher salt and freshly ground black pepper; 1 Tbsp fresh lemon juice; 2 Tbsps fresh lemon juice (from about 1 lemon); 237 milliliters mayo; 118 milliliters extra-virgin olive oil; 1 liters peanut oil, for frying; 2 Tbsps pickle relish; 355 milliliters red cabbage, sliced thin; 8 parker house rolls, buttered and griddled until toasted; 0 teaspoons table salt; 2 teaspoons white wine vinegar; 1 teaspoons Worcestershire sauce

Beer Battered Codwich Sliders might be a good recipe to expand your hor d'oeuvre recipe box. This recipe serves 4. One portion of this dish contains roughly 41g of protein, 109g of fat, and a total of 1660 calories. Father's Day will be even more special with this recipe. From preparation to the plate, this recipe takes around 50 minutes. If you have pickle relish, mayo, olive oil, and a few other ingredients on hand, you can make it. It is a good option if you're following a dairy free and pescatarian diet.

Instructions

Watch how to make this recipe.

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.

Ingredients you will need

Worcestershire Sauce

Salt And Pepper

Lemon Juice

Vinegar

Capers

Relish

Mayonnaise

Equipment you will use

Bowl

Mix the red cabbage, parsley and fennel in a large bowl.

Ingredients you will need

Red Cabbage

Parsley

Fennel

Equipment you will use

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.

Ingredients you will need

Salt And Pepper

Lemon Juice

Mustard

Fennel

Cooking Oil

Equipment you will use

Whisk

Bowl

Heat the oil to 375 degrees F in a heavy-bottomed Dutch oven or deep fryer.

Ingredients you will need

Cooking Oil

Equipment you will use

Deep Fryer

Dutch Oven

Whisk 2 cups flour, baking powder and salt into a bowl.

Ingredients you will need

Baking Powder

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

Add the beer and egg and mix until combined.

Ingredients you will need

Beer

Egg

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.

Ingredients you will need

Salt And Pepper

All Purpose Flour

Shake

Fish

Cooking Oil

Place the hot, fried fish on the rolls. Then top with the slaw and slather the top bun in the tartar sauce.

Ingredients you will need

Tartar Sauce

Roll

Fish

Garnish with a fennel frond. Grab with both hands and bite hard.

Ingredients you will need

Fennel

Equipment

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Cod works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Santi Sortesele Pinot Grigio. It has 4.4 out of 5 stars and a bottle costs about 17 dollars.