One of my favorite meals is fish & chips—a staple ‘fried foods’ meal. To break up the monotony, I battered up some cod, similarly to how I would for fish and chips and created a fried cod fishwich. It’s a somewhat light sandwich and super tasty. And, the avocado tartar sauce really takes it over the top!
Fishwich with Cabbage Slaw & Avocado Tartar Sauce
- vegetable oil or canola oil (for frying)
- 4 to 6 filets of Cod (or a similar white fish, like Haddock)
- 1 cup flour
- 1 1/4 cup cold beer or sparkling water
- 1 tbsp cajun seasoning
- 1 tsp salt + pepper
- 1/2 purple cabbage round, chopped into strips
- 1/4 green cabbage round, chopped into strips
- juice of 1/2 lime
- salt + pepper to taste
- 1/2 ripe avocado
- 1 cup mayonaise
- 1 tbsp dijon mustard
- 1 tbsp sweet relish
- 1 tbsp diced yellow onion
- Brioche buns (or your favorite hamburger bun)
- 1 tbsp butter (optional)
- fresh cilantro, chopped
- Step 1 For the Cabbage Slaw—In a small glass bowl, toss cabbage with lime juice, salt, and pepper. Set aside.
- Step 2 For the Fried Fish—Pour oil into an electric skillet until the oil is about 1/4 inch deep. The bottom of the skillet should be completely covered. Turn the electric skillet to the frying setting (or about 425 degrees) and cover.
- Step 3 While the oil is heating, combine flour and beer in a large glass bowl. The batter should be like a soupy (similarly to a pancake batter), but not too thin. Stir in 1 tsp of cajun seasoning.
- Step 4 Season both sides of fish with remaining cajun seasoning, salt, and pepper. Using kitchen tongs, dip each piece of fish into the batter until completely covered. Immediately transfer to fryer and cook 3-4 minutes. Turn over each piece and continuing cooking until golden brown. Remove fish from oil and place on a cooling rack and allow excess oil to drain off of fish.
- Step 5 For the Avocado Tartar Sauce—In a small glass bowl, mash the avocado until smooth. Add mayonnaise, mustard, and relish. Toss in onions.
- Step 6 For the Final Touches—Preheat oven to 350. Spread buns on a baking sheet opened and face up. Lightly butter the inside of each bun and toast in oven for about 5-7 minutes, or until crisp to your liking. Top each brioche bun with a piece of warm fish, a slather of avocado tartar sauce, fresh cilantro, and some cabbage slaw.