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Categories:
red cabbage fennel vinegar redcurrant jelly canola oil eggs flour cornstarch beer mayonnaise sour cream onions capers pickles lemon juice milk breadcrumbs cod fillet bread rolls
Viewed: 81 - Published at: 4 years agoIngredients
- 3/4 lb red cabbage, shredded
- 1 bulb fennel, shredded
- 2 tbsp cider vinegar
- 1 tsp redcurrant jelly
- 1 tsp canola oil
- 2 None medium eggs
- 1 cup all purpose flour
- 2 oz cornstarch
- 3/4 cup beer
- 1 cup mayonnaise
- 1 cup sour cream
- 2 None onions
- 1 tsp capers, drained and finely chopped
- 2 None pickles, drained and finely diced
- 1-2 tbsp lemon juice
- 2 tbsp 2% milk
- 3 tbsp breadcrumbs
- 1 1/2 lbs cod fillet, cut into 6 even-sized pieces
- 6 None bread rolls
- None None lettuce leaves, (optional)
Method
- Mix together the cabbage, fennel, vinegar, redcurrant jelly, oil and about 1/4 tsp salt. Set aside for about 1 hour. Separate one of the eggs and mix together the egg yolk, 1/2 cup of the flour, cornstarch and beer until smooth. Set aside for about 15 mins.
- To make the tartar sauce, mix the mayonnaise and sour cream until smooth. Finely chop 1 onion and add to the mayonnaise with the capers and pickles. Season to taste with lemon juice, salt and pepper.
- Cut the remaining onion into thick rings. Beat 1 egg and the milk in a bowl and season with salt and pepper. Dip the onion rings first in the remaining flour, then the egg mixture, then in the breadcrumbs.
- Beat the egg white with 1/2 tsp salt and mix with the beer batter. Season the fish pieces, then dip in the beer batter. Heat the oil in a large skillet and fry the fish pieces for about 4 mins on each side until golden. Remove from the skillet, drain on paper towel and keep warm. Add the onion rings to the hot oil and fry for 2-3 mins until golden.
- Split open the bread rolls and spread with the tartar sauce. Place the fish on top, then the red cabbage salad, onion rings and lettuce leaves, (optional).
