Beer Battered Codwich Sliders Recipe

Name: Beer Battered Codwich Sliders
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup mayo; 2 tablespoons capers, drained and chopped; 2 tablespoons pickle relish; 1 tablespoon fresh lemon juice; 1 1/2 teaspoons white wine vinegar; 1/2 teaspoon Worcestershire sauce; Kosher salt and freshly ground black pepper; 1 1/2 cups red cabbage, sliced thin; 1/4 cup fresh parsley leaves, chopped; 1 medium bulb fennel, trimmed and thinly sliced, save fronds for garnish; 2 tablespoons fresh lemon juice (from about 1 lemon); 2 tablespoons Dijon mustard; 1/2 cup extra-virgin olive oil; Kosher salt and freshly ground black pepper; 6 cups peanut oil, for frying; 2 cups plus 1/2 cup flour; 1 teaspoon baking powder; 1/4 teaspoon table salt; One 12-ounce bottle good beer (Irish stout preferred); 1 egg, lightly beaten; 1 pound cod fillet, cut into pieces the length of the buns; Kosher salt and freshly ground black pepper; 8 parker house rolls, buttered and griddled until toasted

Servings: persons

1 cup mayo
2 tablespoons capers, drained and chopped
2 tablespoons pickle relish
1 tablespoon fresh lemon juice
1 1/2 teaspoons white wine vinegar
1/2 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper
1 1/2 cups red cabbage, sliced thin
1/4 cup fresh parsley leaves, chopped
1 medium bulb fennel, trimmed and thinly sliced, save fronds for garnish
2 tablespoons fresh lemon juice (from about 1 lemon)
2 tablespoons Dijon mustard
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
6 cups peanut oil, for frying
2 cups plus 1/2 cup flour
1 teaspoon baking powder
1/4 teaspoon table salt
One 12-ounce bottle good beer (Irish stout preferred)
1 egg, lightly beaten
1 pound cod fillet, cut into pieces the length of the buns
Kosher salt and freshly ground black pepper
8 parker house rolls, buttered and griddled until toasted

1
For the caper lemon tartar sauce: Mix the mayo, capers, relish, lemon juice, vinegar and Worcestershire sauce in a bowl.
2
Season with salt and pepper, cover and refrigerate for 15 minutes marry the flavors.
3
For the fennel slaw: Mix the red cabbage, parsley and fennel in a large bowl.
4
Whisk the lemon juice and mustard in a small bowl; whisk in the oil until the dressing is smooth.
5
Toss with the fennel mixture and season with salt and pepper.
6
Slaw can be stored in an airtight container and refrigerated up to 2 days.
7
For the fish: Heat the oil to 375 degrees F in a heavy-bottomed Dutch oven or deep fryer.
8
Whisk 2 cups flour, baking powder and salt into a bowl.
9
Add the beer and egg and mix until combined.
10
Sprinkle the fish with salt and pepper.
11
Dredge the fish in the remaining 1/2 cup flour, shake off any excess, then dunk into the batter mixture, letting the excess drip off.
12
Fry the fish in the hot oil until golden brown and crispy, 4 to 5 minutes.
13
For the sandwich build: Place the hot, fried fish on the rolls.
14
Then top with the slaw and slather the top bun in the tartar sauce.
15
Garnish with a fennel frond.
16
Grab with both hands and bite hard.

4010

kcal

Calories

372

Fat

109

Carbs

106

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 cup mayo, 2 tablespoons capers, drained and chopped, 2 tablespoons pickle relish, 1 tablespoon fresh lemon juice, and more.

Yes, Beer Battered Codwich Sliders falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beer Battered Codwich Sliders

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