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A wooden designed plate showcasing a crispy fish sandwich with a pickled shredded broccoli and carrot slaw. Tomatoes are present in between the fried fish and the slaw. A delicious vision of a craveable fried cod sandwich with a pickled slaw.

Fried Cod Sandwich with Pickled Broccoli & Carrot Slaw

missravenskitchen
A fish sandwich is nothing without a slaw on it! Beautifully fried cod, battered with beer, is placed between a roll slathered in tartar sauce and topped with freshly cut tomatoes, a tangy pickled shredded broccoli and carrot slaw; it just can't be beat! Enjoy this sandwich poolside with a side of crunchy, salty potato chips and a crisp white wine!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Lunch, Sandwich
Cuisine American
Servings 4
Calories 676 kcal

Ingredients
  

Fish

  • 4 4-5 oz thick center-cut cod filets
  • Vegetable oil for frying (about 2-3 quarts)
  • ¾ cup cornstarch
  • 1 ¾ cup all-purpose flour
  • 1 tsp salt plus more to taste
  • ½ tsp black pepper
  • ¾ tsp paprika
  • 1 ½ tsp baking powder
  • 16 oz can of light beer lager, pale mild ale, wheat beer
  • 1 tsp hot sauce such as Frank’s, optional
  • 1 large egg

Broccoli Carrot Slaw

  • 1 cup shredded carrots
  • 1 cup shredded broccoli stems
  • ¼ cup thinly sliced red onion
  • Salt to taste
  • 1 tsp sugar
  • 1 - 1 ½ cups red wine vinegar

Serve and Assemble

  • 4 Brioche buns
  • Tartar sauce Mayo, Aioli
  • Sliced Tomatoes

Instructions
 

Make the Slaw

  • Stir together the red wine vinegar, salt, and sugar in a small mixing bowl. Add in the shredded broccoli stems and shredded carrots, stirring into the vinegar to ensure it is just covered by liquid. Cover and refrigerate for an hour or overnight.
  • When you are ready to serve the slaw, strain the liquid, reserving 1/4 cup of the liquid. Add the red onion to the slaw, then mix to incorporate. Pour the reserved liquid over the slaw and serve with the sandwiches. Season with salt as needed.

Make the Fish

  • Preheat the vegetable oil in a large, heavy-bottomed pot or Dutch oven to 365 F - 375 F. Make sure the liquid reaches at least 2-3 inches from the bottom of the pot.
  • Pat the cod filets dry and season with a bit of salt on both sides.
  • In a large mixing bowl, combine 1 cup flour, cornstarch, 1 tsp salt, pepper, paprika, and baking powder. Place the remaining flour in a separate mixing bowl and add the fish, tossing to coat in the flour.
  • Add the beer, egg, and hot sauce, if using, to the cornstarch/flour mixture and whisk until a batter is just formed. A few small lumps of flour are ok. Transfer the fish to the batter and turn to coat.
  • Working with one piece at a time, pick up the fish and allow excess batter to drip off. Return each filet to the bowl with just the flour and quickly coat it on all sides, then shake off any excess flour. Carefully lower it into the hot oil. Repeat with the remaining fish.
  • Cook, shaking the pot gently and agitating the oil with tongs or a spider, turning the fish at least 3-4 times until the coating is golden brown and crisp on all sides, about 5-7 minutes total.
  • Transfer fish to a paper towel-lined plate and season immediately with salt. When you are ready to serve, assemble the sandwiches: Spread some mayo or tartar sauce on both buns, then place the fried cod on the bottom bun and top with tomato slices and the pickled slaw, then place the top bun. Serve immediately.

Notes

Storage: Store everything separately. If you make a full sandwich and store it, the bread will be soggy from the slaw, and the fish won't be as crispy. You'll have a sad sandwich instead of a happy sandwich. The slaw can be stored up to 5 days. The fish can be stored for up to 2 days. I recommend crisping it in some oil or in the air fryer. I do not recommend freezing the fish.
  • Make Ahead: The slaw can be made up to 24 hours in advance. The fish cannot be made in advance. It's best served right away.
Try to find thick center-cut cod. It stays juicy and flaky instead of drying out. Make sure you pat it dry before dredging, too! Any moisture will result in a soggy crust. Haddock can work as well for frying. Try to avoid oily fish or fish that will flake very easily, such as flounder.
Use a soft bun for assembly. A softer bun, such as potato, brioche, or even milk bread, will work. A soft bun with a crunchy protein matters. You can toast the bread lightly before spreading tartar sauce or mayo on it to prevent sogginess. Assemble the sandwich right before eating! Fried fish waits for no one.
What's the best type of batter for frying fish? Flour + cornstarch with a cold beer or club soda gives the best crunch. This works for chicken thighs, too! I add an egg to help keep the dredge together while frying, especially in my Nashville Hot Chicken recipe. Fry the fish between 365F and 375F. If it's too cool, it'll just be greasy. Too hot, and you'll have a burnt crust and a raw center. Keeping the temperature is key, so I recommend investing in a candy thermometer. It'll withstand the heat and give you an accurate temperature at all times so you can adjust the heat as needed.
Can I pan-fry instead of deep-frying? Yes, but there are some things to keep in mind. You will need to use a thicker coating as opposed to a wet batter. Meaning, you'll need a classic breading station lined up in this order: flour, egg wash, then flour again. You would also need to shallow fry in a neutral oil and flip only once.
Why a pickled slaw and not creamy? Fried fish needs acid, not more fat. Think of the classic combination of fish and lemon. The pickled slaw cuts through the grease and keeps the sandwich lively.
Variations:
  • Add different seasonings to the batter to create different flavor profiles. Cumin and coriander for a Baja-style fish, cayenne, paprika, and garlic powder for a Southern-style fried fish, etc. Play with the seasonings!
  • Swap the cod for haddock or pollock for the best substitutes. Upgrade to halibut, sea bass, or monkfish. They will be the best for the structure since they hold together well. Avoid salmon, tuna, catfish, and tilapia.
Wine Pairings:
  • I would pair this with an Albariño. It's citrusy, crisp, and loves to be served with fried foods and anything with vinegar. This is my top pick.
  • A Sauvignon Blanc from New Zealand or a Sancerre-style has a bright acidity with herbal notes, which pairs with the slaw perfectly.
  • For roundness, I would go with a Chablis, which is an unoaked Chardonnay. The clean taste works for this fish sandwich if you want elegance without butter.
  • A sparkling wine always works! Cava, Crémant, or a Brut Prosecco are the ways to go. Avoid sweet-style wines. 
Keyword Broccoli, Carrots, Cod, Fish Sandwich, Fried, Pickled, Sandwich, Slaw