Filet-O-Fish-style battered cod sandwich

Ingredients

Fish

• 4 skinless cod fillets (120 g each)
• 100 g plain flour
• 150 ml cold beer (lager)
• 1 tsp baking powder
• ½ tsp salt
• Oil, for shallow frying

Tartare sauce

• 4 tbsp mayonnaise
• 1 tbsp finely chopped gherkins
• 1 tbsp finely chopped capers
• 1 tsp lemon juice
• 1 tsp chopped fresh dill (or ½ tsp dried)

To assemble

• 4 soft white buns (steamed)
• 4 half slices American cheese
• 1 white onion, finely sliced

Method

1. Tartare. Mix all sauce ingredients. Rest in the fridge while you cook.
2. Batter. Whisk flour, baking powder, salt, and beer into a smooth batter — it should be the consistency of double cream. Keep cold.
3. Heat oil. In a deep pan, heat 1 cm of oil to 180°C.
4. Coat. Pat the cod dry. Dip each fillet into the batter, letting the excess drip briefly.
5. Fry. Lay fillets away from you in the oil. Fry 3–4 minutes per side until deep golden.
6. Steam buns. While fish cooks, steam the buns over simmering water for 30 seconds — soft and pillowy.
7. Assemble. Bottom bun → cheese → fish → tartare → onion → top bun.

Tips

• Lifting the fish out of the batter, letting it drip once, then straight into oil. Too much batter = heavy coating.
• American cheese melts at a lower temp than cheddar — that’s why it goes squelchy around the fish.
• Don’t skip steaming the buns. Dry buns = sad sandwich.