Ingredients
- 4 buns
- 1 cup frying oil
- 4 pieces of cod, cut into 4-inch portions
- 1 cup all-purpose flour + ¼ cup flour (kept aside on a plate)
- 1 teaspoon salt
- 1 teaspoon your favorite This Little Goat spice (optional)
- 1 teaspoon baking powder
- 1 ⅓ cups beer
- ½ cup cornstarch
- ¼ cup mayonnaise
- 1 tablespoon honey
- 2 tablespoons seasoned rice vinegar
- 3 tablespoons This Little Goat Tropical Chili Crunch
- ½ red onion, thinly sliced
- 2 cups cabbage, shredded
- ½ cup carrots, shredded
- ½ cup cilantro, chopped
Instructions
- In a heavy-bottomed pan, heat 2 inches of frying oil to 350°F (175°C).
- In a mixing bowl, combine 1 cup of all-purpose flour, salt, your favorite This Little Goat spice, baking powder, beer, and cornstarch. Whisk until smooth and well combined.
- Dredge each piece of cod in the remaining ¼ cup of flour, shaking off any excess. Dip the coated cod fillets into the beer batter, allowing any excess batter to drip off.
- Carefully place the battered cod fillets into the hot oil, frying until they turn golden brown and crispy, or until they reach a safe internal temperature. This process usually takes about 4-5 minutes. Remove the fried fish from the oil and set on a rack to drain or on a paper towel-lined plate.
- In a separate bowl, whisk together mayonnaise, honey, seasoned rice vinegar, and This Little Goat Tropical Chili Crunch to create the slaw dressing.
- Add cabbage, carrots, cilantro, and red onion to the dressing, and toss until the vegetables are well coated.
- Toast the buns until golden brown, then spread mayo on one side of each bun.
- To assemble the sandwich, place a crispy fried fish fillet on the bottom half of each bun. Top it generously with the tropical slaw.
- Serve your Crispy Beer-Battered Fish Sandwiches immediately be transported to flavor paradise.
