| Level: | Easy |
| Total: | 50 min |
| Prep: | 20 min |
| Inactive: | 15 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 cup mayo
- 2 tablespoons capers, drained and chopped
- 2 tablespoons pickle relish
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons white wine vinegar
- 1/2 teaspoon Worcestershire sauce
- Kosher salt and freshly ground black pepper
- 1 1/2 cups red cabbage, sliced thin
- 1/4 cup fresh parsley leaves, chopped
- 1 medium bulb fennel, trimmed and thinly sliced, save fronds for garnish
- 2 tablespoons fresh lemon juice (from about 1 lemon)
- 2 tablespoons Dijon mustard
- 1/2 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 6 cups peanut oil, for frying
- 2 cups plus 1/2 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon table salt
- One 12-ounce bottle good beer (Irish stout preferred)
- 1 egg, lightly beaten
- 1 pound cod fillet, cut into pieces the length of the buns
- Kosher salt and freshly ground black pepper
- 8 parker house rolls, buttered and griddled until toasted
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 2243 |
| Total Fat | 146 g |
| Saturated Fat | 24 g |
| Carbohydrates | 195 g |
| Dietary Fiber | 12 g |
| Sugar | 15 g |
| Protein | 35 g |
| Cholesterol | 63 mg |
| Sodium | 1925 mg |
Reviews
I made the tarter sauce and the beer batter. Both were very good. The batter was amazing. Salt generously, I salted the fish and the batter and it was perfect… don’t skip that step!
Chicago is known for its great food and Jeff is, indeed, the King of Beer battered cod sliders. Absolutely loved this recipe. I cooked it twice in one week…we love fish.
Thanks, Jeff for a great recipe. Love your show. Takes me back to She in the cah and the cah won’t go! Lived there for 22 years and enjoyed all of the food.
Maxine B.
On vacation in Montana and used trout. Huge hit.
Quick to make & quick to be eaten. Awesome recepie that is simple to make. I have used the batter for onion rings and sweet potato fries. Ummm.
Delicious fried fish! This batter is the best! I loved the fish on little slider bums topped with the slaw.
This beer batter is absolutely delicious! I followed the directions exactly. I used it to make grouper fingers and my husband couldn’t stop eating them! Thanks, Jeff, love your show.
I loved the slaw and the tartar sauce. I must have done something wrong on the batter because I found it tasteless and it came out soggy. Wasnt worth the frying mess to me. Will try the slaw with an oven fried cod recipe I have.
Loved all the components of this codwich. Wasn’t a fan of fennel, but, loved it in the slaw. Who knew that adding worcestershire sauce to tartar sauce would make such a big difference. The cod came out great. Easy-peasy recipe!
The fish came out tender and succulent. The homemade tarter sauce was also a real hit with the family. We now use the sauce for any fish we cook.
As for the beer, we didn’t have any Irish Stout, so we used a bottle of Samuel Adams. Still tasted excellent!
Simple and excellent. Everyone including the kids enjoy these.