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Chop Shop Fish Sandwich

Chop Shop Fish Sandwich


• 2 qt. peanut or corn oil
• 2 cup flour, sifted
• 1 tsp. baking soda
• 1 tsp. black pepper
• 2 tsp. salt
• 1 cup lager, golden ale or pale ale, cold
• 1 egg white, beaten to soft peaks
• 4 cod fillets (about 2 lbs.), halved (or other hearty white fish)
• 4 Turano French Rolls, toasted
• 1 tomato, sliced
• 1 cup lettuce, shredded
• Tartar sauce and malt vinegar, if desired


① Heat oil to 350°F in a medium-to-large pot (oil should be at least three inches deep).
② In a large bowl, combine flour, baking soda, salt and pepper. Whisk to combine.
③ When ready to fry, stir beer into flour mixture and gently fold in beaten egg white until thoroughly combined.
④ Coat fillets completely in batter and place into oil to fry. Do not overcrowd the oil. Fry for 4-5 minutes or until golden brown and crisp.
⑤ Place fish on a wire rack or paper towels to cool and drip dry for a moment.
⑥ Serve fish on French roll with lettuce, tomato, tartar sauce and a dash or two of malt vinegar.

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