A fish sandwich recipe made with seasoned beer battered white fish served over lightly toasted buns, topped with a spicy mayo and homemade crunchy-sweet slaw. Bring on the sammiches!
OK, yeah. This is a crazy-delicious, rather decadent fish sandwich recipe, but what can I say? I'm only human and I truly love this thing. Dang. What a recipe. I had a brainstorm of a vision for this just after I made the Beer Battered Fish Tacos Recipe, run through the filter of ideas for the big Grilled Cheese contest we entered recently, and this is the result. We took one bite and...WOW.
Insert fluttering eyes here as I savor the taste.
As I've mentioned before, I usually don't fry foods very often, though I've been experimenting with my new Dutch oven and it works GREAT for frying without needing a deep fryer. I've also been experimenting with beeer batters and never realized how much I truly love a good beer battered fish. It's easy to make and the fish cooks up incredibly fast.
For this recipe, you'll want to get your Ancho-Sriracha Mayo and the Chile-Apple Slaw recipes put together first. When the fish is ready, you can build the sandwich quickly and get those babies served up while they're nice and hot. I encourage you to season the beer batter before dipping the fish. You will truly notice the flavor difference. Also, once the fish has fried and is draining on the paper towels, hit them with a few dashes of flaky sea salt. Another tip to help coax out maximum flavor for this dish.
Like so! Stack up the toasted buns and get your fixings ready.
The mayo is a mixture of Sriracha, mayonnaise, and the Ancho-Guajillo chili paste I made fairly recently, though if you don't have the time or inclination to make that recipe, sub in some chipotle sauce instead. It won't taste the exact same, but it will work and has a nice flavor.
For the slaw, julienne a green apple with an Anaheim pepper and toss them with honey, vinegar, lime juice, parsley and a bit of salt. You can use other peppers, such as a jalapeno pepper, or maybe add in a ghost pepper for an EXTRA nice kick. Or! Just keep it dialed down. No need for serious heat here. You want substance and flavor in the slaw first. Like so...
Slice on in and just look at this thing. I can't recall ever making anything like this before, so Patty and were staring at each other across the table as we each took our first bite, waiting to see what the other would think. We both had the exact same reaction.
Seriously. Very tasty. Decadent? Um, yes, I freely admit, but hey, you deserve a crazy decadent meal every now and again. Go for it! I hope you enjoy your fish sammich!!! Email me. Tell me how it turned out.
Beer Battered Fish Sandwich with Chile-Apple Slaw and Ancho-Sriracha Mayo - Recipe
- FOR THE ANCHO-SRIRACHA MAYO
- 3/4 cup mayonnaise
- 1 teaspoon Ancho-Guajillo paste (you can sub in chipotle paste instead)
- Juice from half a lime
- 1 teaspoon prepared horseradish
- 1 teaspoon Sriracha or Hot Sauce
- Salt to taste
- FOR THE SLAW
- 1 green apple
- 1 Anaheim chili pepper - jalapeno is good, too! Add habanero for a nice kick!
- 2 tablespoons chopped parsley
- Juice from half a lime
- 1 tablespoon honey
- 2-3 tablespoons champagne vinegar
- Salt to taste
- FOR THE BEER BATTERED FISH
- 12 ounces white fish, sliced into quarter inch slices
- 1 cup flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon baking powder
- ½ teaspoon salt + more for finishing
- 2/3 cup beer
- 2 cups vegetable oil for frying
- FOR SERVING
- 2 Jalapeno-Cheddar buns (or large torta buns), lightly toasted
- Sliced tomato
- Fresh spinach
- Get your slaw going. Julienne the apple and Anaheim pepper and set aside. Whisk together the honey, lime juice and vinegar in a mixing bowl. Add parsley and a bit of salt. Toss with the chile-apple mixture and refrigerate until ready to use.
- For the Ancho-Sriracha Mayo, combine all ingredients in a food processor and process until smooth. Set into the fridge until ready to use.
- Next, get your fish going by adding the 2 cups of vegetable oil to a large pot. Heat to 375 degrees. Do not let the oil boil.
- Slice the fish into strips and set aside.
- Set out two bowls. In the first bowl, add half the flour along with paprika and garlic. Mix well.
- In the second bowl, add remaining flour, baking powder, ½ teaspoon salt and beer. Whisk vigorously until nicely combined.
- Dip the fish into the first bowl, then coat with beer batter in the second bowl. Tap off extra batter.
- Set into the oil and fry a couple of minutes per side, until the fish is nicely browned.
- Remove and drain on paper towels. Hit them with a bit of salt for some additional flavor.
- Line the bottoms of the buns with fresh spinach and sliced tomatoes. Top each with the battered fish, then with your Chile-Apple slaw, then slather with the Ancho-Sriracha Mayo. Serve!