📝 About This Recipe
Elevate your next gathering with these gourmet sliders featuring flaky Atlantic cod encased in a light, shatteringly crisp beer batter. Inspired by the classic British seaside chippy but served in a modern, bite-sized format, these sandwiches offer a perfect contrast between the hot, crunchy fish and a chilled, tangy herb remoulade. Nestled inside toasted brioche buns, they are the ultimate pescatarian comfort food that bridges the gap between casual pub fare and sophisticated appetizers.
🥗 Ingredients
The Fish
- 1.5 pounds Fresh Cod Fillet (cut into 12 even rectangular portions)
- 1 teaspoon Kosher Salt (for seasoning fish)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Crispy Batter
- 1.5 cups All-purpose Flour (divided (1/2 cup for dredging, 1 cup for batter))
- 1/2 cup Cornstarch (creates a crispier texture)
- 1 teaspoon Baking Powder (for aeration)
- 12 ounces Cold Lager or Ale (must be ice-cold)
- 1 tablespoon Old Bay Seasoning
Zesty Remoulade Sauce
- 3/4 cup Mayonnaise (high-quality such as Hellman's or Duke's)
- 1 tablespoon Dijon Mustard
- 1 tablespoon Capers (drained and finely chopped)
- 2 tablespoons Dill Pickles (finely minced)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 tablespoon Fresh Dill (finely chopped)
Assembly
- 12 pieces Brioche Slider Buns (split and lightly buttered)
- 2 cups Arugula (baby arugula for a peppery bite)
- 1 quart Vegetable Oil (for frying)
👨🍳 Instructions
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1
Prepare the Remoulade: In a small bowl, whisk together the mayonnaise, Dijon mustard, chopped capers, minced pickles, lemon juice, and fresh dill. Cover and refrigerate for at least 20 minutes to allow flavors to meld.
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2
Prep the Fish: Pat the cod fillets very dry with paper towels. Cut them into 12 pieces that roughly match the size of your slider buns. Season all sides with salt and pepper.
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3
Heat the Oil: Fill a heavy-bottomed pot or Dutch oven with about 2 inches of vegetable oil. Heat over medium-high until a thermometer reaches 375°F (190°C).
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4
Mix Dry Ingredients: In a large bowl, whisk together 1 cup of flour, cornstarch, baking powder, and Old Bay seasoning. Place the remaining 1/2 cup of flour in a separate shallow dish for dredging.
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5
Make the Batter: Just before frying, slowly whisk the ice-cold beer into the large bowl of dry ingredients. Whisk until mostly smooth; a few small lumps are fine. Do not overmix, or the batter will become tough.
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6
Dredge and Dip: Working in batches of 3 or 4, coat a piece of fish in the plain flour, shaking off the excess. Then, dip it into the beer batter, ensuring it is fully submerged and coated.
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7
Fry the Cod: Carefully lower the battered fish into the hot oil. Fry for 3-4 minutes, turning once, until the batter is a deep golden brown and the fish flakes easily. The internal temperature should be 145°F.
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8
Drain: Remove the fish with a slotted spoon and place on a wire rack set over a baking sheet. Immediately sprinkle with a tiny pinch of salt while hot.
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9
Toast Buns: While the fish drains, toast the buttered brioche buns in a dry skillet over medium heat until the edges are golden and crisp.
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10
Assemble: Spread a generous tablespoon of remoulade on the bottom bun. Add a small handful of arugula, followed by a piece of crispy cod. Spread a little more sauce on the top bun and close the slider.
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11
Serve: Serve immediately while the fish is still piping hot and the batter is at its peak crunchiness.
💡 Chef's Tips
Always pat your fish dry before dredging; moisture is the enemy of a crispy crust. Keep your beer ice-cold until the very moment you mix the batter to ensure maximum carbonation lift. Don't crowd the frying pot, as this drops the oil temperature and leads to greasy, soggy fish. Use a wire rack for draining instead of paper towels to allow air to circulate around the entire slider. If you don't want to use beer, ice-cold seltzer water works as a perfect non-alcoholic substitute.
🍽️ Serving Suggestions
Serve with a side of sea-salt dusted sweet potato fries. Pair with a crisp, cold Pilsner or a citrusy Sauvignon Blanc. Include a side of malt vinegar for those who like an extra acidic punch. Add a small bowl of creamy coleslaw on the side for added crunch. A platter of lemon wedges is essential for a final bright squeeze over the fish.