The 25 minute Beer Battered Fish Sandwich everyone should fry.

By Ethan Chlebowski · 25 min

Ingredients

Instructions

1. Mix all the chili crisp, cilantro and mayo ingredients. Taste and adjust.
2. Thinly slice the cabbage and ginger. Sprinkle with salt, massage into the cabbage, then add vinegar, oils and seasonings to taste.
3. Cut the fish into 4 even chunks about the size of a bun. Mix the flour and salt in a bowl and set aside.
4. Heat neutral oil in a wok or large pot over medium-high heat, filling it about 2 inches up the sides, until it reaches 350°F/176°C.
5. In a bowl, mix the flour, cornstarch, baking powder, salt and black pepper. Add the vinegar, then slowly drizzle in the beer while mixing to a batter between crepe and pancake thickness. Do not overmix.
6. Once the oil is about 350°F/176°C, dip each fish piece in the flour and salt mixture, coat in batter, let excess drip off, then fry immediately.
7. Fry until golden and crisp and the fish reaches an internal temperature of 140°F/60°C. Drain on a wire rack over a baking sheet, blot with paper towel and salt immediately.
8. Fry the remaining pieces a couple at a time so the oil stays hot.
9. Optionally toast the buns. Assemble with sauce, slaw, a piece of fried fish and pickled onions.

Summarized from Ethan Chlebowski's video. Watch it for the details.

More recipes with

GingerCabbageFishBurger bunPickled onionWhite fish