| Level: | Intermediate |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 1/2 cup mayonnaise or full-fat Greek yogurt
- 1/4 cup sliced scallions
- 2 tablespoons buttermilk
- 2 tablespoons capers in brine
- 2 tablespoons sherry vinegar
- Juice of 1 lemon
- 1 Fresno chile, thinly sliced
- 1/4 head green cabbage, thinly sliced
- 1/4 head red cabbage, thinly sliced
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- Four 4- to 5-ounce skinless scrod or cod fillets
- Canola oil, for frying
- 2 teaspoons turmeric powder
- 2 cups gluten-free flour mix or rice flour
- One 12-ounce bottle IPA
- 4 potato buns, lightly buttered and toasted
Instructions
- For the slaw: In a medium mixing bowl, combine the mayonnaise, scallions, buttermilk, capers, vinegar, lemon juice, Fresno chile, green and red cabbages and plenty of salt and pepper. Allow to sit in the refrigerator while you prepare the other ingredients.
- For the fish: Sprinkle a generous amount of salt and pepper on a plate. Place the fish on the plate and turn several times to coat all over. Set aside.
- Pour 2 inches of oil in a large skillet with high sides. Heat to 350 degrees F over medium-high heat.
- In medium bowl, add the turmeric, 1 cup of the flour, salt to taste and enough beer so that the batter is the consistency of thick pancake batter. Whisk until smooth. In a baking dish, put the remaining flour. Add the fish to the flour and coat all over. Working with one piece of fish at a time, shake off any excess flour, then add to the batter. Coat well, allowing any excess batter to drip off.
- Add the fish to the oil and fry, flipping about halfway through, until both sides are golden, 4 to 6 minutes total depending on the thickness of your fish. Adjust the heat as necessary during cooking. Transfer the fish to a paper towel-lined plate as done and season with salt.
- Top each bottom bun with slaw, then with a piece of fish and then with more slaw. Top with the top buns. Serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1555 |
| Total Fat | 106 g |
| Saturated Fat | 9 g |
| Carbohydrates | 93 g |
| Dietary Fiber | 15 g |
| Sugar | 14 g |
| Protein | 61 g |
| Cholesterol | 104 mg |
| Sodium | 1729 mg |
| Serving Size | 1 of 4 servings |
| Calories | 1555 |
| Total Fat | 106 g |
| Saturated Fat | 9 g |
| Carbohydrates | 93 g |
| Dietary Fiber | 15 g |
| Sugar | 14 g |
| Protein | 61 g |
| Cholesterol | 104 mg |
| Sodium | 1729 mg |
Reviews
I had defrosted some flounder the other day and had to cook it . I was watching an older episode of The Kitchen and saw this recipe, perfect . I happen to have the flour mixture that GZ mentioned and a bottle of Mike’s Hard Lemonade.. voila! so easy and delicious !
Excellent recipe, went to my local fish monger and used fresh grouper. (More Floridian)
Horrible no flavor
Best fish sandwich. The slaw definitely makes it and will be my go to slaw for other dishes like tacos. Family said this can be made anytime
Thank You!! We watched the episode then made this recipe with our halibut. This was the best fried fish sandwich we have made. We added a little garlic powder and onion powder to the wet mixture. This is our new sandwich recipe.
what is gluten free 1:1 flour? I get gluten free but the 1:1? I need help with.
Made this for my wife. The fish turned out awesome. The slaw is now our go to slaw. Absolutely fantastic recipes. Thank you G.Z.
Beer is not gluten-free. I use tonic water instead to make it completely gluten-free. Very good and I liked the addition of the turmeric.
Excellent fish sandwich! Made it and thought it would be an adventure in frying but was so so easy! Having guests come over for lunch and making it with a side of Mac and cheese! Delish
I saw this episode and made the sandwich the same night. Everyone thought it was fantastic! I can’t find Fresnos in February in Wisconsin so I substituted mild pickled jalapeños. Kept everything else the same and it was delicious. I generally do not like coleslaw but would eat that one again any time.