Food Network UK

Beer Battered Codwich Sliders

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  • Leave the fish and chip dinner for another day and get stuck in to sliders.
Made this? How was it?

Ingredients

  • 8 parker house rolls, buttered and griddled until toasted

  • For the Caper Lemon Tartar Sauce:

  • 200g mayo
  • 2 tablespoons capers, drained and Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 2 tablespoons pickle relish
  • 1 tablespoon fresh lemon juice
  • 1 1/2 teaspoons white wine vinegar
  • 1/2 teaspoon Worcestershire sauce
  • Salt and freshly ground black pepper

  • For the Fennel Slaw:

  • 200g red cabbage, Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced thinly
  • 4 tablespoons fresh parsley leaves, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 1 medium bulb fennel, trimmed and thinly Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced , save fronds for garnish
  • 2 tablespoons fresh lemon juice (from about 1 lemon)
  • 2 tablespoons Dijon mustard
  • 120ml extra-virgin olive oil
  • Salt and freshly-ground black pepper

  • For the Fish:

  • 1.5L oil, for frying
  • 500g plain flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon table salt
  • 350ml bottle good beer (Irish stout preferred)
  • 1 egg, lightly beaten
  • 450g cod fillet, cut into pieces the length of the buns
  • Salt and freshly ground black pepper

Use imperial measurements

Method

How to make Beer Battered Codwich Sliders

For the caper lemon tartar sauce: Mix the mayo, capers, relish, lemon juice, vinegar and Worcestershire sauce in a bowl. Season with salt and pepper, cover and refrigerate for 15 minutes marry the flavours.

For the fennel slaw: Mix the red cabbage, parsley and fennel in a large bowl. Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please Whisk the lemon juice and mustard in a small bowl; Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please Whisk in the oil until the dressing is smooth. Toss with the fennel mixture and season with salt and pepper. Slaw can be stored in an airtight container and refrigerated up to 2 days.

For the fish: Heat the oil to 176°C in a heavy-bottomed Dutch oven or deep fryer.

Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please Whisk 400g flour, baking powder and salt into a bowl. Add the beer and egg and mix until combined.

Sprinkle the fish with salt and pepper. Dredge the fish in the remaining Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup flour, shake off any excess, then dunk into the batter mixture, letting the excess drip off. Fry the fish in the hot oil until golden brown and crispy, 4 to 5 minutes.

For the sandwich build: Place the hot, fried fish on the rolls. Then top with the slaw and slather the top bun in the tartar sauce. Garnish with a fennel frond. Grab with both hands and bite hard.