This Beer Battered Fish Sandwich with Braised Cabbage is a Friday supper with all the flavors of home.
“Fish on Fridays” was a familiar mantra in my family, especially during Lent. My mother believed in upholding the Catholic traditions that she was brought up with, and this was no exception. So, it felt very normal to me when Keith began taking me to local fish fries in his neighborhood when we first started dating. This tradition is one that I have become quite fond of, so much so that it inspired this delicious Beer Battered Fish Sandwich.
Having lived in the city for so long, I had forgotten how much I enjoyed the taste of fried fish, especially the kind that was made by an army of volunteers at local churches and firehouses. We actually look forward to these family outings on Friday nights. In the spirit of this tradition, Keith created a Beer Battered Fish sandwich, accented with the flavors of Haluski, another Pittsburgh favorite.
Keith chose some beautiful Dover sole filets for this recipe, which he fried in a light beer batter. The bite was light, flaky and delicious. I would have been happy eating just the fish, but Keith’s idea to accent it with braised cabbage and serve in on a freshly-baked roll was genius. This sandwich is everything I love about Pittsburgh in one bite; it tastes incredible and feels like home. My super man has done it again.
Check out some of our other favorite Lenten meals: Fish Tacos with Chipotle Mayo, Shrimp Orecchiette with White Wine & Lemon Butter, Grilled Salmon with Caribbean Mango Glaze
- 2 semi-hard rolls
- 8 oz fresh dover sole
- 1 C flour
- 12 oz light beer
- 1 tablespoon garlic powder
- 2 teaspoons paprika
- 2 teaspoons black pepper
- 2 teaspoons black fish seasoning
- 1 egg
- 1 lb red cabbage
- Oil for frying
- 2 tablespoons butter
- salt and pepper
- Green onion, julienned
- Chili sauce
- In a large sauté pan, melt butter and sauté shredded cabbage until tender and browned (about 15 minutes). Set aside.
- In a small mixing bowl, beat egg and add black pepper, paprika, and garlic powder. Add flour and mix. Whisk in beer until mixture resembles pancake batter.
- Heat 3 inches of vegetable oil to 375°
- Pat dry fish filets, dip in batter, and drop in hot oil until batter is browned, about 4 minutes (turning over half way through cooking).
- Transfer to plate lined with paper towel.
- To assemble sandwich place cabbage on bun and top with fish, garnish with green onions and serve with chili sauce.
Mimi says
March 25, 2017 at 10:17 amWonderful. I’ve never thought to use sole, but why not?!! There’s nothing better than a fish sandwich!