Beer Battered Fish Sandwich
A crispy and flavorful fish sandwich with Asian-inspired flavors.
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- •Ginger cabbage slaw(optional)Leftover, optional
- •Pickled onions(optional)Optional
- •50 g MayonnaiseFor chili crisp mayo sauce
- •10 g Chili crispFor chili crisp mayo sauce
- •10 g Rice wine vinegarFor chili crisp mayo sauce
- •Cilantro(optional)Minced, for chili crisp mayo sauce
- •Peanut oilFor frying
- •White fishCut into pieces
- •25 g FlourFor coating fish
- •SaltTo taste
- •50 g FlourFor batter
- •25 g Corn starchFor batter
- •3 g Baking powderFor batter
- •3 g SaltFor batter
- •20 cranks Black pepperFor batter
- •Chinese chili flakes(optional)For batter
- •5 g VinegarFor batter
- •100 g Light beerFor batter
- •Brioche bunFor sandwich
- 1
Prepare the chili crisp mayo sauce by mixing 50g of mayonnaise, 10g of chili crisp, 10g of rice wine vinegar, and minced cilantro.
3 min
- 2
Heat peanut oil in a wok or large pot to 350°F (about 2 inches deep).
5 min
- 3
Cut white fish into pieces that fit the bun. Coat with 25g of flour and a sprinkle of salt.
2 min
- 4
Prepare the batter by mixing 50g of flour, 25g of corn starch, 3g of baking powder, 3g of salt, 20 cranks of black pepper, and Chinese chili flakes. Add 5g of vinegar and 100g of light beer, mixing until just combined.
5 min
- 5
Dip fish pieces into the batter and fry in the hot oil until golden brown and crispy. Aim for an internal temperature of 140-145°F.
10 min
- 6
Remove fish from oil, drain on paper towels, and sprinkle with salt.
2 min
- 7
Assemble the sandwich with a brioche bun, chili cilantro sauce, ginger cabbage slaw, pickled onions, and fried fish.
3 min
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Pizza
Any style of pizza