Ingredients:
- & Freshly Ground Black Pepper, to taste
Instructions:
- Prepare the Slaw: In a medium bowl, whisk together mayonnaise, chopped pickles, parsley, lemon juice, mustard, salt, and pepper. Fold in the shredded cabbage/carrot mix. Taste and adjust seasoning. Cover and refrigerate (minimum 15 minutes).
- Prepare Dredging Station: In a shallow dish, combine 1/2 cup flour and 1 tsp salt/pepper for dredging. In a second bowl, whisk the remaining 1/2 cup flour and baking powder. Slowly whisk in the ice-cold beer until just combined; do not overmix.
- Heat the Oil: Add frying oil to the pot to a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C) on a deep-fry thermometer.
- Coat the Cod: Pat the cod fillets completely dry with paper towels. Lightly dust each fillet in the plain flour mixture, shaking off excess.
- Batter and Fry: Dip the floured fillet entirely into the beer batter, allowing excess to drip off. Gently lower the battered fish into the hot oil, frying 2 fillets at a time to maintain temperature.
- Cook the Fish: Fry for 4–6 minutes per side, until the crust is deep golden brown and the internal fish temperature reaches 145°F (63°C).
- Drain: Remove the fish using a slotted spoon and place immediately onto a wire rack set over a baking sheet. Sprinkle lightly with sea salt while hot.
- Toast Buns: Lightly spread butter on the cut sides of the brioche buns. Toast them quickly in a dry skillet or under the grill until golden brown.
- Assemble: On the bottom bun, layer a generous amount of the chilled Tartar Slaw. Top with the hot, crispy cod fillet. Place the top bun on and serve immediately.