Fish & Chips Sandwiches
This classic fish dish is served as a sandwich, on a brioche bun with crispy, beer-battered cod. The dish is topped with iceberg lettuce, pickles and tartar sauce, creating a gourmet and satisfying sandwich.
Ingredients
- 1/2 cup (125 ml) mayonnaise
- 1/4 cup (60 ml) plain Greek yogurt
- 2 tbsp sweet bread and butter pickles, cut into small dice, plus more for assembly
- 2 tbsp dill, finely chopped
- 1 shallot, finely chopped
- 1 tbsp capers, chopped
- 1/2 lemon, zest finely grated and juiced
- Hot sauce, to taste
- 1 cup (150 g) unbleached all-purpose flour
- 2 tbsp cornstarch
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup (180 ml) blonde ale, cold
- 1 1/2 lb (675 g) cod fillets, cut into 4 pieces
- Vegetable oil, for frying
- 4 brioche hamburger buns, halved horizontally
- Iceberg lettuce, thinly sliced, to taste
Instructions
- In a bowl, combine all of the ingredients. Season with salt and pepper. Refrigerate.
This classic fish dish is served as a sandwich, on a brioche bun with crispy, beer-battered cod. The dish is topped with iceberg lettuce, pickles and tartar sauce, creating a gourmet and satisfying sandwich.