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Fillet o’ Fish Shop Sandwich

Fillet o’ Fish Shop Sandwich

A light beer batter and fennel-apple slaw takes these quick and easy fried fish sandwiches to the next level.

Calories
289
Carbohydrates
10g
Protein
5g
Potassium
396mg
Fiber
5g
Sugar
12g

Ingredients

Fennel Slaw

  • 1 1/2 tablespoons fresh lemon juice

  • 1 tablespoon extra-virgin olive oil

  • 1 medium fennel bulb, trimmed, halved, cored, and thinly sliced (about 2 cups)

  • 3/4 cup thinly sliced Granny Smith apple (about 1 small apple)

  • 1/4 cup torn fresh mint leaves

  • Kosher salt, to taste

Garlic Mayo

  • 6 tablespoons mayonnaise

  • 1 medium garlic clove, finely grated

Fish

  • Canola oil, for frying

  • 2/3 cup all-purpose flour (about 2 7/8 ounces)

  • 2 teaspoons baking powder

  • 1 teaspoon kosher salt, plus more to taste

  • 2/3 cup ice-cold beer

  • 4 (5-ounce) hake loin fillets (or other similar white fish, such as cod)

Additional Ingredients

  • 4 hamburger buns, split and toasted

  • 4 baby gem lettuce leaves

  • Lemon wedges, for serving

Direction

  1. Make the fennel slaw

    Whisk together lemon juice and olive oil in a medium bowl until combined. Add fennel, apple, and mint; toss to evenly coat. Season with salt to taste. Cover and chill until ready to use.

  2. Make the garlic mayo

    Stir together mayonnaise and garlic in a small bowl. Cover and chill until ready to use.

  3. Make the fish

    Pour oil to a depth of 2 inches into a large heavy-duty skillet; heat over medium to 350°F. Whisk together flour, baking powder, and salt in a medium bowl until well combined. Just before frying fish, whisk beer into flour mixture until combined and consistency resembles a thin pancake batter. (A few lumps are OK.)

  4. Dip fillets, 1 at a time, in batter, turning until well coated. Remove, and allow excess batter to drip off, leaving a thin film of batter on fish. Using tongs, lay fish in hot oil, and hold in place until batter sets and fish begins to float. Cook, turning occasionally using a fish spatula (or a heatproof tool such as a slotted spatula, slotted spoon, or spider), until crust is golden brown and crisp, and a thermometer inserted into thickest portion of fish registers 145°F, 3 to 4 minutes. Transfer to a paper towel–lined plate; season with additional salt to taste. Repeat cooking process, working in batches as needed, with remaining fillets.

  5. Spread both sides of each hamburger bun liberally with garlic mayo. Add lettuce, fish, and a generous amount of slaw to bottom buns. Add top bun, and serve with lemon wedges.

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