Fried Fish Sandwich With Onion Rings And Tartar Sauce - cooking recipe

Ingredients

1/2 lb red cabbage, shredded
1/2 bulb fennel, shredded
3 tbsp cider vinegar
1 tsp red currant jelly
1 tsp olive oil
1/2 cup mayonnaise
3/4 cup sour cream
2 None onions, 1 finely chopped, 1 cut into thick rings
1 tsp capers, drained and finely chopped
1/3 cup pickle relish
1-2 tbsp lemon juice
2 None eggs, 1 separated, 1 left whole
1 cup all-purpose flour
1/3 cup cornstarch
2/3 cup beer
2 tbsp 2% or whole milk
2 tbsp breadcrumbs
1 lb cod fillet, cut into 4 even-sized pieces
2 cups oil, for frying
4 None bread rolls, cut in 1/2 horizontally
None None salad, to garnish

Preparation

To make the red cabbage slaw, mix together the cabbage, fennel, vinegar, red currant jelly, olive oil and 1/4 tsp salt. Set aside for about 1 hour.
To make the tartar sauce, mix the mayonnaise and sour cream until smooth. Add the chopped onions, capers and pickle relish. Add lemon juice and season.
To prepare the fried components, mix the egg yolk, 1/2 cup flour, cornstarch and beer until smooth. Set aside for about 15 mins. Meanwhile, whisk 1 egg and the milk and season. Dip the onion rings first in the remaining flour, then the egg mixture, then in the breadcrumbs. Set aside.
Beat the egg white with 1/2 tsp salt and mix with the beer batter. Heat the frying oil in a large skillet, season the fish pieces, then dip in the beer batter and fry for about 4 mins on each side until golden. Remove from the pan, drain on paper towels and keep warm. Add the onion rings to the hot oil and fry for 2-3 mins until golden.
To serve, spread the rolls with the tartar sauce. Place the fish on top, then the red cabbage slaw and onion rings. Serve with salad on the side, if desired.