Monday, May 9, 2011

Angler's Ale Fish Sandwiches with Avocado Sauce

Let's do I put this sandwich into words?  How do I tell you how wonderful the crispy beer batter is?  How do I tell you that the combination of the crispy batter, flaky fish, and homemade avocado sauce is a match made in heaven?  Maybe I should just come out and say it.  It's crispy.  It's fried.  It's slathered with a sauce that's so delicious I could eat it plain.  It is scrumptious.

For this recipe you will need:

Oil for frying
1 cup Arcadia Angler's Ale
1 cup flour
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1 teaspoon cumin
1 teaspoon coriander
Salt and pepper
1 small red onion, thinly sliced and rings separated
Juice of 1 lime
1 large jalapeño pepper or 2 small Serrano peppers, seeded and chopped
1 clove garlic
1 avocado
Juice of 1 lemon
1 cup sour cream
A small handful of cilantro
4 6-ounce pieces thick, sustainable white fish, such as orange roughy, cod, haddock, or pollack
4 brioche buns, split
Chopped pickles
4 slices of ripe tomato
Sliced lettuce

In a Dutch oven or large, deep skillet, heat 2 inches of oil over medium to medium-high heat.  You'll know the oil is hot enough when you put the handle of a wooden spoon in the oil and bubbles vigorously roll off of it.

In a bowl, whisk together beer, flour, dried spices and some salt.

Douse rings of red onion with lime juice and season with salt and pepper.

To a food processor or blender, add chile pepper and grate garlic directly into the bowl or blender. Add avocado flesh and squeeze in lemon juice - squeeze it cut-side up to keep seeds from falling into processor. Add sour cream, a good pinch of salt and cilantro, and process into a smooth green sauce. Scrape into small serving dish and reserve.

Coat fish pieces in the beer batter and fry in the hot oil to deep golden, 6-7 minutes. Drain on rack and season with a pinch of salt.  I fried two pieces at a time, and kept the first two on a baking rack on a baking sheet in a warm oven to keep them hot and crispy until the last two were ready to serve.

Serve the fish on bun bottoms and top with pickles, tomatoes, lettuce and lime-pickled red onions. Slather bun tops with avocado sauce and set in place.

Serve with salt and vinegar chips or corn tortilla chips and salsa alongside.


Seth said...

With all deference to Laura, the star of this meal was not the fish. Beer battered fish is likely not something many of us find exotic, and while the angler's ale added a bit more flavor than normal, it was about what I expected. The real diamond in this recipe is avocado/lemon/garlic/cilantro sauce. Easily one of the best toppings (or dipping sauces) I have ever had.

SophisticatedBrew said...

YUM. this looks and sounds amazing. ps) new to your blog and enjoying it so far!

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