a bowl, whisk together the flour, garlic powder, onion powder, smoked
pap, salt and pepper. Pour in the beer and whisk until a smooth batter
Heat a large nonstick skillet over
medium-high heat and add the oil. You want the oil to be between 325 and
350 degrees F - you can always test a drop of the batter first to see
if it's hot enough. Dip the fish in the batter and coat it completely,
then drop it in the skillet to fry. Let each piece of fish fry until the
sides appear golden and crispy, about 3 to 4 minutes per side. Gently
remove the pieces with a spatula and place them on a paper towel to
absorb any liquid. Repeat with all the fish, adding more oil if needed.
the kale leaves from the stems and use a knife to chop them into
shreds. Make the same sized shreds with the savoy cabbage. Place the
kale, cabbage, parsley, cilantro and chives in a bowl.
a small bowl, whisk together the mayo, relish, mustard and apple cider
vinegar until smooth. Pour the dressing over the slaw and use kitchen
tongs (or even your hands) to toss it well.
assemble the sandwiches, add a bit of tartar sauce on the bottom of
each bun. Top with a piece of fish, then with the slaw. Serve
this slaw actually stays great in the fridge for 1 to 2 days. However,
the fish breading is so light, that is really must be eaten right after
cooking, or else it gets soggy.
Recipe courtesy of How Sweet Eatshttps://www.howsweeteats.com/2019/03/crispy-fish-s...