Fried Fish Sandwich - cooking recipe

Ingredients

3/4 lb red cabbage, shredded
1 bulb fennel, shredded
2 tbsp cider vinegar
1 tsp redcurrant jelly
1 tsp canola oil
2 None medium eggs
1 cup all purpose flour
2 oz cornstarch
3/4 cup beer
1 cup mayonnaise
1 cup sour cream
2 None onions
1 tsp capers, drained and finely chopped
2 None pickles, drained and finely diced
1-2 tbsp lemon juice
2 tbsp 2% milk
3 tbsp breadcrumbs
1 1/2 lbs cod fillet, cut into 6 even-sized pieces
6 None bread rolls
None None lettuce leaves, (optional)

Preparation

Mix together the cabbage, fennel, vinegar, redcurrant jelly, oil and about 1/4 tsp salt. Set aside for about 1 hour. Separate one of the eggs and mix together the egg yolk, 1/2 cup of the flour, cornstarch and beer until smooth. Set aside for about 15 mins.
To make the tartar sauce, mix the mayonnaise and sour cream until smooth. Finely chop 1 onion and add to the mayonnaise with the capers and pickles. Season to taste with lemon juice, salt and pepper.
Cut the remaining onion into thick rings. Beat 1 egg and the milk in a bowl and season with salt and pepper. Dip the onion rings first in the remaining flour, then the egg mixture, then in the breadcrumbs.
Beat the egg white with 1/2 tsp salt and mix with the beer batter. Season the fish pieces, then dip in the beer batter. Heat the oil in a large skillet and fry the fish pieces for about 4 mins on each side until golden. Remove from the skillet, drain on paper towel and keep warm. Add the onion rings to the hot oil and fry for 2-3 mins until golden.
Split open the bread rolls and spread with the tartar sauce. Place the fish on top, then the red cabbage salad, onion rings and lettuce leaves, (optional).