Ingredients
The following ingredients have 7 Servings
- Vegetable oil
- for frying
- 2 tablespoons (a couple of palmfuls) Old Bay seafood seasoning
- 1 cup all-purpose flour
- 2 teaspoons (2/3 palmful) each garlic powder
- salt and ground pepper plus additional salt and pepper for slaw
- 1 12-ounce bottle blonde beer/lager
- 1 egg
- beaten
- 6 to 8 filets about 6-ounces each cod
- haddock or other sustainable white fish
- 1/4 cup malt vinegar
- 3 tablespoons superfine sugar
- 3 tablespoons olive oil
- 1 teaspoon celery seed
- 1/2 cup/1 small carrot
- grated
- 2 1/2 cups grated white cabbage
- 3 tablespoons grated red onion
- 6 to 8 soft sandwich rolls
- Bread-and-butter pickles
- Salt and vinegar chips or oven fries
- for serving
Instruction
- Preheat oven to 275°F
- Set a rack in the center of the oven with a baking sheet lined with parchment
- Heat 3 inches of oil in a tabletop fryer or deep Dutch oven over medium to medium-high heat to 365°F
- Whisk up Old Bay, flour, garlic powder, salt and pepper in one bowl then whisk together the beer and egg in another bowl
- Add wet ingredients to dry and combine
- Pat cod dry and wait for oil to come to temperature
- Whisk up malt vinegar, sugar, olive oil, salt, pepper and celery seed
- Add cabbage, carrot and onion, and toss to coat
- Dip fish to coat in batter then add to hot oil
- Fry in 2 batches, keeping finished pieces warm in the oven
- Plate fish on rolls lined with bread-and-butter pickles and topped with malt slaw
- Serve chips or oven fries alongside
