CRISPY FISH SANDWICH Mar 6 Written By Eleanor Debel https://www.youtube.com/shorts/39r-1pk06X4PrintCRISPY FISH SANDWICH Yield 4Prep time30 MinCook time10 MinTotal time40 Min Ingredients 4 cod filets (about 4 ounces each) 2 cups flour ½ cup rice flour 1 tsp baking powder 1 Tbsp BBQ seasoning blend or seasoning blend of choice 1 tsp curry powder½ - ¾ cup soda water4 brioche buns 8 slices three pepper colby jack cheese (or preferred cheese) 1 cup shredded cabbage Finely chopped chives Sauce:½ cup mayonnaise ¼ cup stone ground mustard 1 Tbsp relish ½ tsp worcestershire sauce ½ tsp hot sauce½ tsp lemon juice Kosher salt to taste InstructionsLine a sheet tray with paper towels and place your cod filets onto the tray. Put the fish in the fridge for 15-20 minutes uncovered to draw out some of the moisture, then remove from the fridge and press with more dry towels to soak up any excess moisture. In a large bowl whisk together the flour, rice flour, baking powder, seasonings and curry powder along with a pinch of salt. Transfer half this mixture to another large bowl. Into the second bowl whisk in the soda water to the dry mixture until you have a batter the consistency of pancake mix. Preheat your frying oil to 350 F. Dip the fish filets into the reserved dry mixture and press into the fish, then dip the fish into the wet batter and fully submerge. Remove and let excess batter drip off briefly before transferring straight into the preheated frying oil. Fry the fish filets for 5-7 minutes, until golden brown and crispy, and the internal temperature reaches 145 F (cook time may be longer if your fish is thicker).In a small bowl, whisk together the mayonnaise, mustard, relish, worcestershire, hot sauce, lemon juice and salt to taste. Dress the shredded cabbage in 1 heaping Tbsp of the sauce and set side. Toast the buns lightly in a clean pan and preheat your broiler. Arrange the bottom buns and fried fish onto a sheet tray and place a slice of cheese on top of each. Broiler until the cheese is just melted. To assemble the sandwich: Place a heaping pile of dressed cabbage onto the bottom bun with cheese, then top with the fish and cheese, then spoon more sauce over the fish and sprinkle with finely chopped chives. Close with the top bun and serve immediately. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance ramadanseafoodsandwichfried Eleanor Debel
CRISPY FISH SANDWICH Mar 6 Written By Eleanor Debel https://www.youtube.com/shorts/39r-1pk06X4PrintCRISPY FISH SANDWICH Yield 4Prep time30 MinCook time10 MinTotal time40 Min Ingredients 4 cod filets (about 4 ounces each) 2 cups flour ½ cup rice flour 1 tsp baking powder 1 Tbsp BBQ seasoning blend or seasoning blend of choice 1 tsp curry powder½ - ¾ cup soda water4 brioche buns 8 slices three pepper colby jack cheese (or preferred cheese) 1 cup shredded cabbage Finely chopped chives Sauce:½ cup mayonnaise ¼ cup stone ground mustard 1 Tbsp relish ½ tsp worcestershire sauce ½ tsp hot sauce½ tsp lemon juice Kosher salt to taste InstructionsLine a sheet tray with paper towels and place your cod filets onto the tray. Put the fish in the fridge for 15-20 minutes uncovered to draw out some of the moisture, then remove from the fridge and press with more dry towels to soak up any excess moisture. In a large bowl whisk together the flour, rice flour, baking powder, seasonings and curry powder along with a pinch of salt. Transfer half this mixture to another large bowl. Into the second bowl whisk in the soda water to the dry mixture until you have a batter the consistency of pancake mix. Preheat your frying oil to 350 F. Dip the fish filets into the reserved dry mixture and press into the fish, then dip the fish into the wet batter and fully submerge. Remove and let excess batter drip off briefly before transferring straight into the preheated frying oil. Fry the fish filets for 5-7 minutes, until golden brown and crispy, and the internal temperature reaches 145 F (cook time may be longer if your fish is thicker).In a small bowl, whisk together the mayonnaise, mustard, relish, worcestershire, hot sauce, lemon juice and salt to taste. Dress the shredded cabbage in 1 heaping Tbsp of the sauce and set side. Toast the buns lightly in a clean pan and preheat your broiler. Arrange the bottom buns and fried fish onto a sheet tray and place a slice of cheese on top of each. Broiler until the cheese is just melted. To assemble the sandwich: Place a heaping pile of dressed cabbage onto the bottom bun with cheese, then top with the fish and cheese, then spoon more sauce over the fish and sprinkle with finely chopped chives. Close with the top bun and serve immediately. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance ramadanseafoodsandwichfried Eleanor Debel
