Crispy beer battered fish, creamy pink remoulade sauce, buttery warm buns and crisp fresh veggies make this fried fish sandwich unforgettable! So many layers of texture and flavor make this sandwich a truly epic masterpiece.

INGREDIENTS

1.3 LB White fish, boneless and skinless

Types of fish - Cod, snapper, halibut, catfish, tilapia

1 ½ Cups of oil (canola, vegetable or neutral oil)

½ Cup of red onions, sliced

2 Cups of romaine or iceberg lettuce, sliced

1 Large tomato, sliced

Pickles, toppings

Banana peppers, toppings

4 Bread buns (potato, brioche, hamburger bun)

DRY BOWL

1 Cup of cornstarch

1 Tablespoon of Old Bay seasoning

1 Teaspoon of ground/powdered mustard

½ Teaspoon of salt

WET BATTER BOWL

2 Cups of all-purpose flour

1 Teaspoon of ground/powder mustard

1 or ½ Teaspoon of black pepper (depends on spice level)

1 Tablespoon of Old Bay seasoning

1 Teaspoon of salt

1 (12 oz) Cold beer, you’ll need about 1 ¼ cup

Notes

- Keep the wet batter cold, if making it ahead of time place it in the fridge.

- Beer must be cold prior to making the wet batter.

- Avoid dark beers, stick to pale ales.

- Do not over beat the batter.

- Veggies should be cold and crisp before assembly.

REMOULADE SAUCE

1 Cup of mayonnaise

½ Cup sriracha

2 Tablespoon of yellow mustard or Dijon mustard

1 Teaspoon of paprika

½ Teaspoon of garlic powder

½ Teaspoon of onion powder

4 Tablespoons of fresh lime juice

2 Tablespoons of hot sauce, optional

Salt, to liking

- In a small bowl place all of the ingredients and whisk until smooth.

- Place in the fridge until ready to use.

Note - The sauce can be kept in an air-tight container for up to a week. The more the sauce sets in the fridge, the more intense the flavors will be.

FOR THE FISH

- In a medium bowl add in your cornstarch, old bay, mustard powder and salt. Mix with a fork and set aside.

- Dry your fillets with a paper towel until dry. Slice the fish into 4 fillets, if the fish already comes in fillets then even better!

(See video for a quick cutting demo)

- Season your fish fillets with salt and pepper to liking.

- Add your fish fillets into your “seasoned” cornstarch mix and toss to coat the fish.

- In a large bowl add in your flour, mustard powder, black pepper, old bay, salt and 1 ¼ cup of cold beer. Whisk until smooth.

- In large heavy based pot or large straight sided skillet over a medium-high heat, let the oil heat up to about 375 degrees F.

- Remove one fillet out of the cornstarch seasoned mix and shake any excess off. Once done directly place that fish inside the beer batter mix, and repeat the same process with all the fish. By the end you should have all your fillets in that beer batter bowl.

- Start by taking out one beer battered fish and letting the excess drip off, once done add directly into that hot oil. Repeat this step for all the fillets. Making sure you’re working quickly and in batches, do not over crowd the pan.

(See video for demo)

- Cook the first side of the fish for 3 minutes then flip over and cook for another 2 minutes or until golden brown. If the fish in on the thicker side, then add an additional 2 minutes.

- Once done place them either on wire rack or in a paper towel lined plate. Lightly salt the tops of your fried fish and let’s start assembling our sandwiches.

- In a large pan add in a tablespoon of butter, ghee or olive oil and turn your stovetop to a medium heat, once the oil heats up add in your sliced buns and toast on each side.

If you want to skip this step then place your buns in a regular toaster or conventional oven to toast.

ASSEMBLY OF SANDWICHES

- Spread a generous layer of the remoulade sauce on both sides of each bun.

- Place one piece of fried fish on each bottom bun and then add your fresh crisp lettuce, banana peppers, pickles, onions and lastly the sliced tomato. Repeat for all and top them off with top toasted bun.

Serve immediately and enjoy!

LOW CARB OPTION

- In a serving bowl add a bed of lettuce, you can use a mixed bag of different types of lettuce if you’d like. Add on the side of your lettuce slices of your tomatoes, pickles and banana peppers. Top the lettuce with your red sliced onions and lastly top it off with your fried fish fillet. Drizzle the remoulade sauce on the top of your crispy fish salad and enjoy!