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Crispy Cod Sandwiches with Rhubarb Tartar Sauce

Crispy Cod Sandwiches with Rhubarb Tartar Sauce

5 from 1 vote
These Crispy Cod Sandwiches feature beer batter cod topped with shredded red cabbage and cucumber ribbons slathered in a pickled rhubarb tartar sauce.
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Prep Time 30 minutes
Cook Time 15 minutes
Pickling Time 1 day
Servings: 4
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

Pickled Rhubarb
  • 300g (10.5oz) fresh rhubarb stalks halved lengthwise
  • 1 (2-inch) knob ginger sliced
  • 3 bay leaves
  • 2 cups red wine vinegar
  • 1 cup sugar
  • 1 tsp kosher salt
  • 1 tsp whole coriander seeds
  • 1 tsp black peppercorns
  • 1 tsp mustard seeds
  • 4 star anise pods
Rhubarb Tartar Sauce
  • 1 cup mayo
  • ⅓ cup Pickled rhubarb finely diced
  • ¼ cup fresh dill finely chopped
  • 1 clove garlic minced
  • 1 tbsp lemon juice
Crispy Cod Sandwiches with Rhubarb Tartar Sauce
  • 2 cod fillets cut in half
  • 1¼ cup all-purpose flour divided
  • ¼ cup cornstarch
  • 4-6 cups neutral oil for frying
  • 1 tsp baking powder
  • 1¼ cup cold beer I used a lager
  • ¼ head red cabbage shredded
  • 2 mini cucumbers cut into ribbons
  • 4 brioche burger buns toasted
  • 1 batch Rhubarb Tartar Sauce see above

Equipment

  • 1 heavy bottom pot
  • 1 Large mason jar
  • 1 small saucepan

Method
 

  1. Trim the rhubarb stalks to fit inside a 1 litre mason jar. Place the stalks in the jar with ginger and bay leaves.
    300g (10.5oz) fresh rhubarb stalks, 1 (2-inch) knob ginger, 3 bay leaves
  2. Pour the vinegar into a small saucepan. Add the sugar, salt, coriander seeds, peppercorns, mustard seed, and star anise. Place the pan over medium-high heat and bring to a boil. Boil until the sugar and salt dissolves.
    2 cups red wine vinegar, 1 cup sugar, 1 tsp kosher salt, 1 tsp whole coriander seeds, 1 tsp black peppercorns, 1 tsp mustard seeds, 4 star anise pods
  3. Pour the vinegar mixture over the rhubarb and seal the jar. Give the jar a shake and let cool on the counter for 2 hours before transferring to the fridge and chilling overnight.
For the Tartar Sauce
  1. Place all of the ingredients in a bowl and stir to combine. Cover and chill until ready to serve.
    1 cup mayo, ⅓ cup Pickled rhubarb, ¼ cup fresh dill, 1 clove garlic, 1 tbsp lemon juice
For the Sandwiches
  1. Pat the cod dry with a paper towel and season on all sides with salt. Set aside.
    2 cod fillets
  2. In a small shallow bowl, whisk to combine a 1/4 cup of the flour and a 1/4 cup of cornstarch. Roll the fillets in the flour mixture and set them aside.
    1¼ cup all-purpose flour, ¼ cup cornstarch
  3. Pour the oil into a large heavy bottom pot and place over high heat. Once the oil reaches 350°F, reduce the heat to keep the temperature somewhere in that ballpark. **
    4-6 cups neutral oil
  4. In a large bowl, whisk to combine the remaining flour and baking powder. Pour in the beer and whisk until smooth. Dip the cod in the batter and immediately transfer it to the oil. You may have to work in batches depending on the size of your pot. Fry until the fish is golden, this should take about 7-8 minutes. Transfer the fish to a plate lined with a paper towel and set aside to drain for 5 minutes.
    1¼ cup all-purpose flour, 1 tsp baking powder, 1¼ cup cold beer
  5. Spread a little of the tartar sauce on both the top and bottoms of the buns. Place a piece of fish on top of each bottom bun and top the fish with the shaved cabbage and a few pieces of cucumber. Place the top bun on top and serve immediately.
    ¼ head red cabbage, 2 mini cucumbers, 4 brioche burger buns, 1 batch Rhubarb Tartar Sauce

Notes

** You will have to continually adjust your stove temperature to maintain 350°F. Just be attentive while battering the fish. We want the fish to be able to go directly from the batter to the oil.