My Grown-Up Fish Sandwich

Von Chef Billy Parisi · 30 Min.

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Zubereitung

1. Heat the oil in a 4- to 5-quart pot to 350°F.
2. Pat the cod dry on both sides and set on a parchment-lined sheet tray. Season all sides gently with coarse salt.
3. Whisk together the flour, cornstarch, baking powder, granulated garlic, granulated onion, paprika, cayenne, salt and pepper in a medium bowl.
4. Spread 2/3 cup of this dry mix on a parchment-lined sheet tray. Dredge the fish in it until coated on all sides, then let it rest there for up to 10 minutes.
5. Whisk the beer into the remaining seasoned flour until smooth, with a pancake-batter consistency.
6. Shake off excess flour from the fish, dip it fully in the beer batter, then slowly lower it into the oil, waving it gently back and forth for 10 to 15 seconds so it doesn't stick to the bottom.
7. Fry for 5 to 7 minutes, until golden brown outside and cooked through.
8. Drain the fish on a rack over a sheet tray. Repeat until all the fish is fried.
9. Place shredded cabbage on the bottom of each toasted bun, top with a fried fish fillet and tartar sauce, then close the sandwich.

Zusammengefasst aus dem Video von Chef Billy Parisi. Schau es dir für die Details an.

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