Name: Florida-Inspired Fried Fish Sandwich
Ingredients: ½ cup mayonnaise or full-fat Greek yogurt; ¼ cup scallions, sliced; 2 tbsp. buttermilk; 2 tbsp. capers in brine; 2 tbsp. sherry vinegar; Juice of 1 lemon; 1 Fresno chili, thinly sliced; ¼ head green cabbage, thinly sliced; ¼ head red cabbage, thinly sliced; Kosher salt and freshly ground black pepper, to taste; Kosher salt and freshly ground black pepper, to taste; Four 4 to 5-ounce skinless scrod or cod fillets; Canola oil, for frying; 2 tsp. turmeric powder; 2 cups gluten-free flour mix or rice flour; One 12-ounce bottle IPA beer; 4 potato buns, lightly buttered and toasted

Florida-Inspired Fried Fish Sandwich

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Ingredients

For the Slaw:

½ cup mayonnaise or full-fat Greek yogurt
¼ cup scallions, sliced
2 tbsp. buttermilk
2 tbsp. capers in brine
2 tbsp. sherry vinegar
Juice of 1 lemon
1 Fresno chili, thinly sliced
¼ head green cabbage, thinly sliced
¼ head red cabbage, thinly sliced
Kosher salt and freshly ground black pepper, to taste

For the Fish:

Kosher salt and freshly ground black pepper, to taste
Four 4 to 5-ounce skinless scrod or cod fillets
Canola oil, for frying
2 tsp. turmeric powder
2 cups gluten-free flour mix or rice flour
One 12-ounce bottle IPA beer
4 potato buns, lightly buttered and toasted

Instructions

To prepare the slaw:

In a medium mixing bowl, combine the mayonnaise, scallions, buttermilk, capers, vinegar, lemon juice, Fresno chili, green and red cabbages and plenty of salt and pepper.
Cover and allow to sit in the refrigerator while you prepare the other ingredients.

To prepare the fish:

Sprinkle a generous amount of salt and pepper on a plate.
Place the fish on the plate and turn several times to coat all over; set aside.
Pour 2-inches of oil in a large skillet with high sides.
Over medium-high heat, heat to 350°F.
In a medium bowl, add the turmeric, 1 cup of the flour, salt to taste and enough beer so that the batter is the consistency of thick pancake batter; whisk until smooth.
Place the remaining flour in a baking dish.
Add the fish to the flour and coat all over.
Working with one piece of fish at a time, shake off any excess flour, then add to the batter.
Coat well, allowing any excess batter to drip off.
Add the fish to the oil and fry, flipping about halfway through, until both sides are golden; 4 to 6 minutes total depending on the thickness of your fish.
Adjust the heat as necessary during cooking.
When cooked, transfer the fish to a paper towel-lined plate and season with salt.
Top each bottom bun with slaw, then with a piece of fish and then with more slaw.
Top with the top buns and serve.

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