Fried Fish Sandwich With Onion Rings And Tartar Sau

Name: Fried Fish Sandwich With Onion Rings And Tartar Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb red cabbage, shredded; 1/2 bulb fennel, shredded; 3 tbsp cider vinegar; 1 tsp red currant jelly; 1 tsp olive oil; 1/2 cup mayonnaise; 3/4 cup sour cream; 2 None onions, 1 finely chopped, 1 cut into thick rings; 1 tsp capers, drained and finely chopped; 1/3 cup pickle relish; 1-2 tbsp lemon juice; 2 None eggs, 1 separated, 1 left whole; 1 cup all-purpose flour; 1/3 cup cornstarch; 2/3 cup beer; 2 tbsp 2% or whole milk; 2 tbsp breadcrumbs; 1 lb cod fillet, cut into 4 even-sized pieces; 2 cups oil, for frying; 4 None bread rolls, cut in 1/2 horizontally; None None salad, to garnish

Servings: persons

1/2 lb red cabbage, shredded
1/2 bulb fennel, shredded
3 tbsp cider vinegar
1 tsp red currant jelly
1 tsp olive oil
1/2 cup mayonnaise
3/4 cup sour cream
2 None onions, 1 finely chopped, 1 cut into thick rings
1 tsp capers, drained and finely chopped
1/3 cup pickle relish
1-2 tbsp lemon juice
2 None eggs, 1 separated, 1 left whole
1 cup all-purpose flour
1/3 cup cornstarch
2/3 cup beer
2 tbsp 2% or whole milk
2 tbsp breadcrumbs
1 lb cod fillet, cut into 4 even-sized pieces
2 cups oil, for frying
4 None bread rolls, cut in 1/2 horizontally
None None salad, to garnish

1
To make the red cabbage slaw, mix together the cabbage, fennel, vinegar, red currant jelly, olive oil and 1/4 tsp salt. Set aside for about 1 hour.
2
To make the tartar sauce, mix the mayonnaise and sour cream until smooth. Add the chopped onions, capers and pickle relish. Add lemon juice and season.
3
To prepare the fried components, mix the egg yolk, 1/2 cup flour, cornstarch and beer until smooth. Set aside for about 15 mins. Meanwhile, whisk 1 egg and the milk and season. Dip the onion rings first in the remaining flour, then the egg mixture, then in the breadcrumbs. Set aside.
4
Beat the egg white with 1/2 tsp salt and mix with the beer batter. Heat the frying oil in a large skillet, season the fish pieces, then dip in the beer batter and fry for about 4 mins on each side until golden. Remove from the pan, drain on paper towels and keep warm. Add the onion rings to the hot oil and fry for 2-3 mins until golden.
5
To serve, spread the rolls with the tartar sauce. Place the fish on top, then the red cabbage slaw and onion rings. Serve with salad on the side, if desired.

1648

kcal

Calories

158

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: 1/2 lb red cabbage, shredded, 1/2 bulb fennel, shredded, 3 tbsp cider vinegar, 1 tsp red currant jelly, and more.

Yes, Fried Fish Sandwich With Onion Rings And Tartar Sauce falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fried Fish Sandwich With Onion Rings And Tartar Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions