Beer Battered Fish Sandwiches

Grab a couple cod filets and switch up your next Friday night fish fry! The batter is perfectly spiced and so light and crispy while the fish just melt in your mouth. The homemade tartar sauce is packed with briny capers, fresh dill, garlic and lemon juice. While the pickles really balance it all out. They are perfect to make ahead or anytime and just keep a jar in the fridge for snacking!

Pickles

• 1/2 English cucumber, sliced
• 1 cup white vinegar
• 1 cup water
• 1 tbsp. sugar
• 1 tbsp salt
• 2-3 garlic cloves
• 5-6 black peppercorns
• 1 bay leaf
• small handful of dill

Tartar Sauce

• 1 cup mayo
• 2-3 pickle slices
• 1 tbsp. capers
• 1 lemon juiced
• 1 tbsp. fresh dill, chopped
• 1 garlic clove, minced
• salt and black pepper

Cod

• 2 boneless skinless cod filets about (5 oz each)
• 2 cups all-purpose flour (divided)
• 2 tsp. paprika
• 2 tsp. onion powder
• 2 1/2 tsp. garlic powder
• 2 tsp. chili powder
• 1 pinch cayenne
• salt and black pepper
• 1 egg
• 1 (12 oz) beer
• 2 Brioche buns
• butter lettuce
• neutral oil for frying

Directions

Pickles- start with a small sauce pan heat up the vinegar, water salt, sugar and spices just until the sugar and salt have dissolved, over medium heat. Once dissolved remove from heat and let it cool completely. In a small mason jar add in the sliced cucumber, black pepper corns, bay leaf, garlic clove and dill. Then pour the brine over the top and chill until ready to use.

Tartar Sauce- In a small bowl mix everything together until smooth and set aside until ready to use.

Fish- In a medium bowl combine 1/2 cup flour along with 1/2 of the spices for the dry dredge. Then in another bowl combine 1 1/2 cup flour along with the other half of spices, egg and beer, season with salt and pepper and whisk together until smooth.

In a large dutch oven add the oil and preheat over medium heat to about 350. You can test by dropping a little batter in, and if it starts floating and frying it’s ready. Coat the fish in the dry flour mixture shaking off any excess then dip into the batter letting any excess drip off. Then carefully place into the oil and let it fry for about 2-3 minutes on each side or until deep golden brown. Continue with the other filet. If you’re doing more than two make sure to fry in batches.

To assemble toast the buns in a little butter until golden, spread on the tartar sauce, lettuce, place on the fried cod and a couple pickles on top. Enjoy!!