FRIED FISH SANDWICHES WITH CREAMY SLAW AND TARTAR SAUCE

Ingredients

For the Slaw

1 small head cabbage, cored and finely shredded (about 6 cups)

½ small red onion, thinly sliced (about ½ cup)

Kosher salt and freshly ground black pepper

2 teaspoons cider vinegar

1 teaspoon Dijon mustard

3 tablespoons mayonnaise, preferably homemade (page 807)

1 tablespoon sugar

For the sandwiches

4 cups peanut oil

1½ cups all-purpose flour

½ cup cornstarch

1 teaspoon baking powder

¼ teaspoon baking soda

Kosher salt

¼ teaspoon paprika

¾ cup light-flavored beer (such as

PBR or Budweiser), ice-cold ¼ cup 80-proof vodka

18 ounces cod fillet, cut into six

3-ounce pieces

6 soft hamburger buns, toasted in butter

6 tablespoons Extra-Tangy Tartar

Sauce (page 894)

Directions

1. To make the slaw: Toss the cabbage and onion with 1 teaspoon salt and lots of pepper in a bowl and set aside. Combine the vinegar, mustard, mayonnaise, and sugar in a medium bowl and set aside for at least 15

minutes.

2. To finish the slaw, pick up the salted cabbage and onions in batches, squeeze out the excess moisture, transfer to the bowl with the dressing.

Toss to combine and season to taste with more salt and pepper if desired.

Set aside.

3. To make the sandwiches: Heat the oil to 350°F in a large wok or cast-iron skillet over medium-high heat. Whisk together 1 cup of the flour, the cornstarch, baking powder, baking soda, 2 teaspoons salt, and paprika in a large bowl. Combine the beer and vodka in a small bowl.

4. Add the remaining ½ cup flour to a large bowl. Toss the fish pieces in the flour until evenly coated. Transfer to a wire rack set over a rimmed baking sheet.

5. Slowly add the beer mixture to the flour mixture, whisking constantly just until the batter has texture of thick paint (you may not need all of the beer). The batter should leave a trail if you drip it back into the bowl off the whisk. Do not overmix; a few small lumps are OK.

6. Transfer the fish to the batter and turn to coat. Pick up one piece of cod from one edge, allowing excess batter to drip back into the bowl, quickly dip it into the bowl of four and turn to coat both sides, and then carefully transfer it to the hot oil, lowering it in slowly to prevent splashes.

Repeat until all 4 pieces are in the oil. Cook, shaking the pan gently and and agitating the oil with a wire-mesh spider constantly, flipping the fish halfway through cooking, until cod is golden brown and crisp on all sides, about 8 minutes. Transfer the fish to a paper-towel-lined plate and season immediately with salt.

7. Place a small pile of slaw on the bottom half of each bun. Top with a piece of fish and a dollop of tartar sauce. Close the buns. Serve with extra slaw and sauce on the side.