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Florida-Inspired Fried Fish Sandwich

This recipe crafts a delicious Florida-inspired fried fish sandwich, featuring perfectly golden-brown scrod or cod fillets coated in a light, turmeric-infused beer batter. It's complemented by a vibrant, tangy slaw made with red and green cabbage, capers, and a zesty buttermilk-mayonnaise dressing, all served on lightly buttered and toasted potato buns for a balanced and satisfying meal.
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Cook Time 35 minutes
Total Time 35 minutes
Servings 4 people

Equipment

  • 2 Mixing Bowls One medium for slaw, one medium for batter
  • 1 Large Skillet With high sides for deep frying
  • 1 Whisk
  • 1 Shallow Baking Dish For flour coating
  • 1 Plate Lined with paper towels for draining

Ingredients
  

Main

  • 1/2 cup mayonnaise or full-fat Greek yogurt
  • 1/4 cup sliced scallions
  • 2 tablespoons buttermilk
  • 2 tablespoons capers in brine
  • 2 tablespoons sherry vinegar
  • Juice of 1 lemon
  • 1 Fresno chile thinly sliced
  • 1/4 head green cabbage thinly sliced
  • 1/4 head red cabbage thinly sliced
  • Kosher salt and freshly ground black pepper
  • Kosher salt and freshly ground black pepper
  • Four 4- to 5-ounce skinless scrod or cod fillets
  • Canola oil for frying
  • 2 teaspoons turmeric powder
  • 2 cups gluten-free flour mix or rice flour
  • One 12-ounce bottle IPA
  • 4 potato buns lightly buttered and toasted

Instructions
 

  • For the slaw: In a medium mixing bowl, combine the mayonnaise, scallions, buttermilk, capers, vinegar, lemon juice, Fresno chile, green and red cabbages and plenty of salt and pepper. Allow to sit in the refrigerator while you prepare the other ingredients.
  • For the fish: Sprinkle a generous amount of salt and pepper on a plate. Place the fish on the plate and turn several times to coat all over. Set aside.
  • Pour 2 inches of oil in a large skillet with high sides. Heat to 350 degrees F over medium-high heat.
  • In medium bowl, add the turmeric, 1 cup of the flour, salt to taste and enough beer so that the batter is the consistency of thick pancake batter. Whisk until smooth. In a baking dish, put the remaining flour. Add the fish to the flour and coat all over. Working with one piece of fish at a time, shake off any excess flour, then add to the batter. Coat well, allowing any excess batter to drip off.
  • Add the fish to the oil and fry, flipping about halfway through, until both sides are golden, 4 to 6 minutes total depending on the thickness of your fish. Adjust the heat as necessary during cooking. Transfer the fish to a paper towel-lined plate as done and season with salt.
  • Top each bottom bun with slaw, then with a piece of fish and then with more slaw. Top with the top buns. Serve.

Notes

1. For the slaw, allowing it to sit in the refrigerator for at least 30 minutes, or even a few hours, deepens the flavors and tenderizes the cabbage. Ensure cabbage is very thinly sliced for optimal texture. 2. When frying, maintain the oil temperature at 350°F (175°C) to prevent soggy fish. Overcrowding the skillet will drop the oil temperature, leading to greasy fish; fry in batches if necessary. 3. For an extra crispy batter, use very cold IPA. A light hand when whisking the batter will prevent gluten development, ensuring a tender coating. 4. Season the fish generously and also taste and adjust the seasoning for the slaw and batter.