Stefano Faita

fish’n’chip sandwich

By In The Kitchen With Stefano Faita


Beer Batter
1 1/2 cups all purpose flour
1 tsp. salt
1 tsp. baking powder
1 (12-ounce) bottle stout

Oil and Vinegar Coleslaw
1 (14-ounce) bag pre-shredded cabbage and carrots (about 4 cups)
2 tbsp. capers
2 tbsp. chopped parsley
4 green onions, chopped
1 tsp. celery seeds
1/3 cup olive oil
1/4 cup apple cider vinegar
1 tbsp. sugar
Salt and freshly ground pepper, to taste

Malt Vinegar Mayo
3/4 cup mayonnaise
1 garlic clove, finely minced
1 tsp. Dijon mustard
2 tbsp. malt vinegar
Salt and freshly ground pepper, to taste
1 tbsp. extra virgin olive oil

Vegetable oil, for frying
Flour, dredging
4 (6-ounce) haddock, halibut or cod fillets
Salt, to taste
4 hoagie-style buns
Boston Bibb lettuce
Tomato slices
Onion slices
Potato chips
Lemon wedges, for serving


Beer Batter
In a large bowl, combine flour, salt and baking powder. Stir to combine. Whisk in beer. Do not over mix. Let the batter rest for 15 to 20 minutes. Set aside.

Oil and Vinegar Coleslaw
Add cabbage mixture, capers, parsley, green onions, celery seeds, apple cider vinegar, olive oil, sugar, and salt and pepper to large bowl. Toss to combine. Taste and adjust for seasoning. Set aside.

Malt Vinegar Mayo
Combine mayonnaise, garlic, Dijon, malt vinegar, olive oil and salt and pepper. Taste for seasoning. Set aside.

Add oil to deep fryer or pour enough oil in deep saucepan to come 2 to 3-inches up sides of pan. Heat oil to 375 degrees F. over medium heat.

Dredge fish in flour, shaking off excess. Then dip into batter, coating evenly. Cooking in batches, slowly and carefully, add fish to hot oil. Fry until batter is golden brown and fish is just cooked through, turning once, about 2 to 3 minutes per side. Transfer to paper towels to remove excess oil. Sprinkle with salt.

Assemble sandwich in bun: Malt Vinegar Mayo, lettuce tomato, pickles, onions, fish, Oil and Vinegar Coleslaw and potato chips. Serve with lemon wedges, if desired.

Yield: 4 servings.