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Posts Tagged ‘Sandwich’

I’m a big fan of sandwiches, especially a fried fish sandwich on a toasted bun with mayo and pickles.

Yeah, you can drive through your local fast food joint and get a greasy, who knows what kind of fish, sandwich… but making them at home is a hundred times better.

You can use whatever fish you want. Some good ones to try are: cod, flounder, red snapper, striped bass, or sole. Tonight, I chose cod.

 I like a thick, crunchy crust on my fish, so I use a wet batter that includes flour AND cornstarch.  The cornstarch makes the crust crunchy. I also add a can of beer and some baking powder, which makes the batter lighter.

I always let my pancake, waffle, and cornbread batters rest in the fridge for a little while before cooking it. I’ve always heard it was a good idea to do, so that’s the only reason I do it. I don’t really think that’s a good enough answer, so I figured I’d google the reason and share it with you. Go here to read a better explanation than I could ever type out.

Let’s get started with the batter.

First, whisk together flour, cornstarch, baking powder, salt, and cayenne pepper. The cayenne is optional, so if you don’t like heat, just leave it out.

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Now, add a can of beer (I used a light beer, but if you want to use a heftier beer, go for it) and an egg. Whisk until well mixed and no clumps remain.

Put the batter in the fridge for at least an hour and up to three hours.

Once you’re ready, cut your fish into sandwich size pieces.

 Fill a large pan with vegetable oil– halfway up the sides will work– and heat it up on Med-high heat.

To test if the oil is hot enough put a little batter in the pan. If it sizzles and bubbles, it’s ready.

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Now, let’s get these fish battered and into the pan!

First, put your fish in the batter and get it fully coated. Holding it with tongs, let some of the excess drip off before putting into the pan.

Here’s a BIG TIP for putting the fish into the pan… Keeping hold of the fish with the tongs, don’t let the fish fully touch the bottom of the pan. Swirl it back and forth until some of the batter begins frying, and then let go. This will keep the batter from sticking to the bottom of the pan and pulling away from the fish. If it sticks a little, don’t worry. Just move it around a little.

When you see it getting brown on the bottom, carefully flip, using the same technique as above.

Let it cook for at least another 8-10 minutes (depending on the thickness of the fish).

When it’s done, put on a wire cooling rack, and finish up the rest of the fish.

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Be sure not to forget to toast your buns!

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Now, build your sandwich however you wish. I like mine with mayo and pickles.

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Serve with chips or fries.

I baked homemade fries, which is easy to make. Slice potatoes with a mandolin or hand cut them. Put them in a bowl and coat with oil, salt, and pepper. Put on a lined baking sheet and bake at 400 degrees for 45 minutes or until done to your liking.

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Enjoy! I promise, this will the best fish sandwich you’ve ever had!

What you’ll need:

Fish of your choice (Cod, Flounder, Sole, Striped Bass, etc…)

Vegetable oil (enough to fill your pan halfway up the side)

1 cup of flour

1 cup of cornstarch

1 tablespoon baking powder

1 can of beer (your choice)

1 egg

1 1/2 teaspoons salt

1 teaspoon cayenne pepper (optional)

Directions:

Whisk together flour, cornstarch, baking powder, salt, and cayenne pepper (optional).

Now, add a can of beer (I used a light beer, but if you want to use a heftier beer, go for it) and an egg. Whisk until well mixed and no clumps remain.

Put the batter in the fridge for at least an hour and up to three hours.

Once you’re ready, cut your fish into sandwich size pieces.

First, put your fish in the batter and get it fully coated. Holding it with tongs, let some of the excess drip off before putting into the pan.

Here’s a BIG TIP for putting the fish into the pan… Keeping hold of the fish with the tongs, don’t let the fish fully touch the bottom of the pan. Swirl it back and forth until some of the batter begins frying, and then let go. This will keep the batter from sticking to the bottom of the pan and pulling away from the fish. If it sticks a little, don’t worry. Just move it around a little.

When you see it getting brown on the bottom, carefully flip, using the same technique as above.

Let it cook for at least another 8-10 minutes (depending on the thickness of the fish).

When it’s done, put on a wire cooling rack, and finish up the rest of the fish.

Toast your buns and build the sandwich however you wish.

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