Brooklyn's take on the famed Fish & Chips Sandwich takes the classic British delight to a new level, with flavors above the clouds! Marinated in Cloud23's Sweet Jalapeño for a hint of heat, the tender cod is coated in a light, crispy IPA beer batter. Paired with hand-cut fries and a tangy homemade tartar sauce, this sandwich brings together all the elements of traditional fish and chips in a fresh, flavorful way.
Brooklyn's Fish & Chips Sandwich
Brooklyn Peltz Beckham
1
15 minutes
15 minutes
British
Main Course
Crispy Sweet Jalapeño beer-battered cod, hand-cut fries, and tartar sauce all packed into a soft potato roll.
Brooklyn's take on the famed Fish & Chips Sandwich takes the classic British delight to a new level, with flavors above the clouds! Marinated in Cloud23's Sweet Jalapeño for a hint of heat, the tender cod is coated in a light, crispy IPA beer batter. Paired with hand-cut fries and a tangy homemade tartar sauce, this sandwich brings together all the elements of traditional fish and chips in a fresh, flavorful way.
Ingredients
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5 oz cod
1 tbsp Cloud23 Sweet Jalapeño
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1/3 cup all-purpose (AP) flour
1/3 cup cornstarch
1 egg
16 oz IPA beer
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1 Martin’s potato roll
6-8 hand-cut fries
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1/2 cup mayonnaise
2 tbsp lemon juice (juice of 1 lemon)
1 tbsp Dijon mustard
1/2 tsp salt
1/4 tsp black pepper
2 tbsp dill pickles, finely chopped
1 tbsp capers, finely chopped
1 tbsp fresh dill, finely chopped
1 tsp Worcestershire sauce
Directions
Marinate the Cod: Use 1 tablespoon of Cloud23’s Sweet Jalapeño hot sauce to marinate the cod for 2-3 hours in the refrigerator to infuse flavor.
Prepare the Batter: In a mixing bowl, combine the all-purpose flour and cornstarch. In a separate bowl, whisk together the egg and IPA beer. Then, add the wet ingredients to the dry ingredients and mix until a smooth batter forms. Set aside.
Cook the Cod: Heat oil in a deep skillet or fryer to 350°F (175°C). Dip the marinated cod in the prepared batter, allowing any excess to drip off. Next, carefully lower the cod into the hot oil and fry for 4-5 minutes, or until golden brown and crispy. Remove and drain on paper towels.
Make the Tartar Sauce: In a small bowl, combine mayonnaise, freshly squeezed lemon juice, Dijon mustard, salt, pepper, chopped dill pickles, capers, fresh dill, and a dash of Worcestershire sauce. Mix well to combine. Set aside.
Assemble the Sandwich: Lightly toast the Martin’s potato roll. Next, place the fried cod on the bottom half of the toasted roll. Generously spread the tartar sauce over the cod. Add hand-cut fries on top of the cod and close the sandwich with the top half of the roll.
Serve with Cloud23 Sweet Jalapeño Sauce: Serve the sandwich immediately with fries on the side and Cloud23 Sweet Jalapeño sauce for dipping!
Comments (3)
I had a go at making your recipe with the cloud 23 sweet jalapeño sauce and it tastes fantastic!
Looks delicious!! 🤤 we’ll done !!
It looks good. Worth a try 👍