The best fish sandwich you'll have all summer, guaranteed.
|BEER BATTERED FISH SANDWICH:|
|2 lb||(1 kg) Cod or Haddock fillets|
|2 tsp||(10 mL) Lemon pepper, divided|
|1 tsp||(5 mL) Salt, divided|
|2 1/4 cups||(560 mL) Flour|
|1/4 cup||(60 mL) Cornmeal|
|2 tsp||(10 mL) Baking powder|
|2 cups||(500 mL) Cold beer|
|1||Egg, lightly beaten|
|Vegetable oil for deep frying|
|8||Slices Villaggio® Original Thick Sliced Italian Style White Bread|
|1 cup||(250 mL) Shredded lettuce|
|1/3 cup||(80 mL) Mayonnaise|
|2 tbsp||(30 mL) Relish|
|1 tbsp||(15 mL) Capers, chopped|
|1 tsp||(5 mL) Lemon juice|
|Salt and pepper|
BEER BATTERED FISH SANDWICH:
HEAT a deep fryer to 350°F (180°C) or pour oil into a large, heavy bottom pot or Dutch oven and heat over medium-high heat until temperature is reached. Reduce heat to maintain temperature.
CUT fish into about 3” (7.5 cm) pieces. Season with 1 tsp (5 mL) lemon pepper and ½ tsp (2 mL) salt.
COMBINE flour, cornmeal, baking powder and remaining lemon pepper and salt in a large bowl. Add beer and egg and stir to combine.
DIP fish into batter to coat, shake off the excess. Working in small batches deep fry fish about 2-3 minutes on each side or until golden brown. Drain on a paper towel lined plate.
MIX all ingredients together in a small bowl.
ASSEMBLE sandwich by spreading 1-2 tsp (5-10 mL) tartar sauce on each slice of toast. Divide lettuce and tomato slices between four slices of toast, top each with fried fish and remaining toast. Serve immediately.
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