Crispy Fish Sandwich with Pickle Juice slaw

Beer battered cod in a warm brioche bun with a pickle flavored vinegary slaw…do we need to say more? 

Serves 4

For the Slaw

1 cup very thinly sliced red cabbage

¼ cup mayonnaise

¼ cup dill pickle brine (from a jar of pickles)

1½ tsp. granulated sugar

Kosher salt and freshly ground black pepper

1 cup very thinly sliced green cabbage

¼ cup grated carrots

2 Tbsp. finely chopped white onion

For the Fish

1 cup all-purpose flour

1 Tbsp. garlic powder

½ tsp. baking powder

1 cup lager beer

Vegetable oil, for frying

1½ lb. boneless skinless cod, cut into 4 pieces

To assemble

4 soft burger rolls, such as brioche or potato rolls, lightly toasted

Mayonnaise

For the slaw

Soak the red cabbage in a bowl of ice water for 15 minutes to prevent its color from bleeding. Drain and pat dry. In a large bowl, whisk together the mayonnaise, pickle brine, vinegar, sugar, pinch salt, and a grind of pepper. Add the red and green cabbage, carrot, and onion and toss well to combine. Refrigerate until ready to use.

For the fish

In a large bowl, combine the flour, garlic powder, and baking powder. Add the beer and whisk until smooth. Let sit for 15 minutes.

 Heat 2-inches of the vegetable oil in a large pot until it reaches 360°F.

Season the fish with salt and pepper. Coat the fish in the batter, then transfer to the oil and fry until golden on the outside and cooked through, 5-7 minutes. Drain the fish on a wire rack set over a baking sheet lined with paper towels.

To assemble

Spread mayonnaise on both sides of the bun. Top with the fried cod, a quarter of the slaw and the top of the bun.