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Sea Fish Dog

Fresh battered cod fish with homemade tartar sauce and crispy salad in a fluffy brioche bun.

 

Ingredients

Ingredients
Servings:
Battered Cod Fish
g
Cod Fish
g
All-Purpose Flour
g
Corn Starch
tsp
Baking Powder
tsp
Sweet Smoked Paprika Powder
tsp
Onion Powder
tsp
Garlic Powder
tsp
Baking Soda
Eggs
ml
Beer
ml
Apple Cider Vinegar
Vegetable Oil
for frying
Tartar Sauce
Shallot
Garlic Clove
g
Skyr Yoghurt
tbsp
Capers
tbsp
Pickles
tbsp
Fresh Herbs (Dill, Coriander, Parsley)
tbsp
Lemon Juice
tsp
Dijon Mustard
tsp
Whole Grain Dijon Mustard
Salt & Pepper to taste
To Serve
Hot Dog Buns
Mixed Green Salad
Lemon
cut into wedges
Calories
per serving
745
Carbs
68
Protein
43
Fat
38

Instructions

Preparing In The Kitchen
    Tartar Sauce
  1. In a medium bowl, mix the shallots, garlic, mayonnaise, caper berries, pickles, chives, parsley, lemon juice, Dijon mustard, and whole grain mustard until combined. Season with salt and pepper.
    2. Battered Fish
  2. Cut the fish filets crosswise into 8 equal stripes. Lightly season the fish with salt and pepper. Transfer to a wire rack set inside a rimmed baking sheet. Chill, uncovered, at least 1 hour or up to overnight. This makes sure the batter will adhere better to the fillets.
  3. Preheat oil to 180 ºC in a dutch oven, heavy bottomed pot, or deep fryer.
  4. To prepare the batter, in a big bowl, mix the flour, cornstarch, baking powder, paprika, garlic powder, onion powder, baking soda, salt, and pepperr. Add the beer and vinegar and whisk just until combined and no lumps remain.
  5. Working in batches, dip fish into batter, allowing excess batter to drip back into bowl. Lower carefully into oil and fry until light golden brown and just cooked through, 3-4 minutes. Transfer to paper towels to drain.
  6. While the fish is cooking, preheat the broiler or a toaster oven. Place the tops and bottoms of the brioche buns on a baking sheet.
  7. Broil for 2-3 minutes until the buns are warm and toasty.
  8. To assemble sandwiches, spread a layer of tartar sauce on each half of the buns. Top with lettuce and a fried fish fillet. Serve with lemon wedges and additional tartar sauce alongside.

Preparing In The Kitchen
    Tartar Sauce
  1. In a medium bowl, mix the shallots, garlic, mayonnaise, caper berries, pickles, chives, parsley, lemon juice, Dijon mustard, and whole grain mustard until combined. Season with salt and pepper.
    2. Battered Fish
  2. Cut the fish filets crosswise into 8 equal stripes. Lightly season the fish with salt and pepper. Transfer to a wire rack set inside a rimmed baking sheet. Chill, uncovered, at least 1 hour or up to overnight. This makes sure the batter will adhere better to the fillets.
  3. Preheat oil to 180 ºC in a dutch oven, heavy bottomed pot, or deep fryer.
  4. To prepare the batter, in a big bowl, mix the flour, cornstarch, baking powder, paprika, garlic powder, onion powder, baking soda, salt, and pepperr. Add the beer and vinegar and whisk just until combined and no lumps remain.
  5. Working in batches, dip fish into batter, allowing excess batter to drip back into bowl. Lower carefully into oil and fry until light golden brown and just cooked through, 3-4 minutes. Transfer to paper towels to drain.
  6. While the fish is cooking, preheat the broiler or a toaster oven. Place the tops and bottoms of the brioche buns on a baking sheet.
  7. Broil for 2-3 minutes until the buns are warm and toasty.
  8. To assemble sandwiches, spread a layer of tartar sauce on each half of the buns. Top with lettuce and a fried fish fillet. Serve with lemon wedges and additional tartar sauce alongside.

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