Ingredients
For the mayo (or substitute 1 cup store-bought mayo):
1 organic egg yolk
A pinch of fine sea salt
2 teaspoons Dijon mustard
1 cup grapeseed or other mild-flavored oil
For the tartar sauce:
1/2 small ripe lemon
2 tablespoons shallot or mild onion, grated
3 tablespoons cornichons or dill pickles, finely chopped
2 tablespoons capers, chopped
2 tablespoons dill, finely chopped
2 tablespoons parsley, finely chopped
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
For the lemon slaw:
1/2 cup shallot or red onion, grated
Juice of 1 ripe lemon
3 tablespoons white wine or white balsamic vinegar
2 teaspoons superfine sugar
2 teaspoons salt
1 1/2 teaspoons celery seed (half a palmful)
1/4 cup olive oil or vegetable oil
1 small bulb fennel, very thinly sliced or 2 sweet carrots, peeled and shredded
3/4-1-pound cabbage, very thinly shredded (1 small head quartered and cored)
For the fish:
Vegetable or other light oil for frying
2 pounds cod or other sustainable firm white flaky fish, cut into 4-5 inch chunks of fillet
Salt and pepper
Wondra Superfine Flour, for dredging
1 bottle lager beer
2 cups flour
2 tablespoons Old Bay Seasoning (a couple of scant palmfuls)
1 teaspoon baking powder
1 egg, beaten
Crusty bread, such as ciabatta rolls or cut ciabatta loaf or 6 brioche rolls, split, buttered and grilled
Directions
If making your own mayo for the tartar sauce, whisk up the egg yolk, salt and Dijon, then slowly stream in the grapeseed oil while you continue to whisk. Once the mayo emulsifies, you can start to go a bit faster; the mayo will come together in 4-5 minutes. To the homemade mayo, add a squirt of lemon juice. To the mayo, mix in the grated shallot or onion, chopped cornichons or pickles, capers, dill, parsley, Worcestershire and hot sauce. Chill until ready to use.
For the slaw, in a mixing bowl whisk up the grated shallots, lemon juice, vinegar, sugar, salt, celery seed, and oil. Add the fennel or carrots and cabbage and toss well. Refrigerate until ready to serve. For the fish fry, heat the oil to 375ºF in a countertop deep fryer or heat 2 1/2-3 inches of oil in a large, deep pot. Season fish with salt and pepper, and dredge lightly in the Wondra. In a large mixing bowl, whisk together the beer, flour, Old Bay, baking powder and egg. When the oil is hot, dip fish in batter two pieces at a time and fry, 4-5 minutes, to deep golden. Serve the fish on rolls or bunsl; top with slaw and set the bun tops in place slathered with homemade tartar sauce. Serve with oven fries with malt vinegar or salt and vinegar potato chips alongside.
