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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


Heat oil to 350°F in a medium-to-large pot (oil should be at least three inches deep).
In a large bowl, combine flour, baking soda, salt and pepper. Whisk to combine.
When ready to fry, stir beer into flour mixture and gently fold in beaten egg white until thoroughly combined.
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.
Place fish on a wire rack or paper towels to cool and drip dry for a moment.
Serve fish on French roll with lettuce, tomato, tartar sauce and a dash or two of malt vinegar.

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