Sunshine Fish Food

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FLORIDA-INSPIRED FRIED FISH SANDWICH



Florida-Inspired Fried Fish Sandwich image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 17

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

Steps:

  • 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.

BEER BATTERED FISH



Beer Battered Fish image

This is a great beer batter fish recipe, and is very easy to do. We often fish all day with friends, and then cook the fish afterwards out on deck. Yummy and great!

Provided by Chef Sunshine

Categories     Lunch/Snacks

Time 20m

Yield 8 serving(s)

Number Of Ingredients 10

2 quarts vegetable oil (for frying)
8 (4 ounce) cod fish fillets
salt and pepper
1 cup all-purpose flour
2 tablespoons garlic powder
2 tablespoons paprika
2 teaspoons salt
2 teaspoons ground black pepper
1 egg, beaten
1 (12 ounce) bottle beer

Steps:

  • Heat oil in a deep fryer to 365 degrees F (185 degrees C).
  • Rinse fish, pat dry, and season with salt and pepper.
  • Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients.
  • Gradually mix in one beer until a thin batter is formed.
  • You should be able to see the fish through the batter after it has been dipped.
  • Dip fish fillets into the batter, then drop one at a time into hot oil.
  • Fry fish, turning once, until both sides are golden brown.
  • Drain on paper towels, and serve warm.

Nutrition Facts : Calories 2120.1, Fat 219.8, SaturatedFat 28.6, Cholesterol 72.4, Sodium 656.8, Carbohydrate 16.6, Fiber 1.4, Sugar 0.3, Protein 23.7

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