Brooklyn's Fish & Chips Sandwich

Name: Brooklyn's Fish & Chips Sandwich
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: British
Ingredients: 5 oz cod; 1 tbsp Cloud23 Sweet Jalapeño; 1/3 cup all-purpose (AP) flour; 1/3 cup cornstarch; 1 egg; 16 oz IPA beer; 1 Martin’s potato roll; 6-8 hand-cut fries; 1/2 cup mayonnaise; 2 tbsp lemon juice (juice of 1 lemon); 1 tbsp Dijon mustard; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp dill pickles, finely chopped; 1 tbsp capers, finely chopped; 1 tbsp fresh dill, finely chopped; 1 tsp Worcestershire sauce

Rated 4.0 stars by 1 users

Cuisine

British

Servings

Prep Time

15 minutes

Cook Time

15 minutes

Crispy Sweet Jalapeño beer-battered cod, hand-cut fries, and tartar sauce all packed into a soft potato roll.

Brooklyn's take on the famed Fish & Chips Sandwich takes the classic British delight to a new level, with flavors above the clouds! Marinated in Cloud23's Sweet Jalapeño for a hint of heat, the tender cod is coated in a light, crispy IPA beer batter. Paired with hand-cut fries and a tangy homemade tartar sauce, this sandwich brings together all the elements of traditional fish and chips in a fresh, flavorful way.

Author:

Brooklyn Peltz Beckham

Image of Brooklyn's Fish & Chips Sandwich

Ingredients

For the Cod

5 oz cod
1 tbsp Cloud23 Sweet Jalapeño

For the Batter

1/3 cup all-purpose (AP) flour
1/3 cup cornstarch
1 egg
16 oz IPA beer

For the Sandwich

1 Martin’s potato roll
6-8 hand-cut fries

For the Tartar Sauce

1/2 cup mayonnaise
2 tbsp lemon juice (juice of 1 lemon)
1 tbsp Dijon mustard
1/2 tsp salt
1/4 tsp black pepper
2 tbsp dill pickles, finely chopped
1 tbsp capers, finely chopped
1 tbsp fresh dill, finely chopped
1 tsp Worcestershire sauce

Directions

Marinate the Cod: Use 1 tablespoon of Cloud23’s Sweet Jalapeño hot sauce to marinate the cod for 2-3 hours in the refrigerator to infuse flavor.
Prepare the Batter: In a mixing bowl, combine the all-purpose flour and cornstarch. In a separate bowl, whisk together the egg and IPA beer. Then, add the wet ingredients to the dry ingredients and mix until a smooth batter forms. Set aside.
Cook the Cod: Heat oil in a deep skillet or fryer to 350°F (175°C). Dip the marinated cod in the prepared batter, allowing any excess to drip off. Next, carefully lower the cod into the hot oil and fry for 4-5 minutes, or until golden brown and crispy. Remove and drain on paper towels.
Make the Tartar Sauce: In a small bowl, combine mayonnaise, freshly squeezed lemon juice, Dijon mustard, salt, pepper, chopped dill pickles, capers, fresh dill, and a dash of Worcestershire sauce. Mix well to combine. Set aside.
Assemble the Sandwich: Lightly toast the Martin’s potato roll. Next, place the fried cod on the bottom half of the toasted roll. Generously spread the tartar sauce over the cod. Add hand-cut fries on top of the cod and close the sandwich with the top half of the roll.
Serve with Cloud23 Sweet Jalapeño Sauce: Serve the sandwich immediately with fries on the side and Cloud23 Sweet Jalapeño sauce for dipping!

Recipe Note

For best results, use fresh cod and hand-cut fries. The IPA beer batter adds a light, crispy coating that complements the flaky fish. The tartar sauce can be adjusted to taste with more or less dill, lemon, or capers.

Crispy Sweet Jalapeño beer-battered cod, hand-cut fries, and tartar sauce all packed into a soft potato roll.

Beer-Battered Cod Fish Fish & Chips Sandwich Sweet Jalapeño

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