CRISPY Batter FRIED FISH SANDWICHES

Today I'm going to show you how I sprinkle a little bit of love on a delicious fish sandwich. Today we're using cod. I've already placed my pieces on a paper towel so that it can absorb as much moisture as possible. To make our batter we're going to start by adding all-purpose flour to our bowl, rice flour, baking powder, sugar, and we're going to give it a loving mix. And we're going to be using some mineral water. Once you add your mineral water you can start mixing and make sure everything is fully combined. I start with a little bit of mineral water and then I add a little bit more. Now all you want to do is make sure to set this to the side and you want to allow it to set for a good 15 to 20 minutes if you're rushing but if you can set it in your refrigerator for an hour even better. And while we allow our batter to rest we're going to get started on our coleslaw because you want that to get nice and cold. To your cabbage you're going to add your mayo, you're going to add salt and pepper, green onions, cilantro, and some vinegar. Go ahead and give that a loving mix and make sure to adjust your salt to taste. I'm only using a little bit of vinegar because we're going to be using all of this today so we don't we don't need to preserve much it's just for flavor. Taste it, adjust to your liking, and then put it in the fridge. I have some delicious roasted green chilies. I removed the stem, the seeds, they smell really really good. I'm going to set these big pieces to the side because I like to bite into the sandwich with a big piece of chile but for people that are new to this recipe they can start with a little bit of a bite. And this is citrusy so it tastes really really good with the combination of this fish sandwich. You're going to go ahead and add some soy sauce and you're going to use four to five pea limes and if you have super juicy limes then you can adjust from there. Just give that a gentle mix and go ahead and place it in your refrigerator. To coat your fish you're going to need all-purpose flour, oregano, salt, and pepper. And just give that a loving mix. Go ahead and take your piece of fish and coat it with your flour and then set it to the side. And this is just to make sure that our batter sticks to our fish. Perfect, I've already coated all the pieces of cod and now what we're going to do next is we're going to dip each piece into our batter and then we're going to place it into the oil so that it can fry nice and crispy. The oil is at about 350-360 but you can also check with an uncoated wooden spoon, a chopstick, just something wood, and if it's bubbling like that we're ready to fry. This is going to fry really quick so move quickly. Clear everybody around your area so nobody gets hurt and make sure you turn on your exhaust because you don't want to smell up your house. You're going to dip your fish and you are going to have a little bit of batter fingers. I don't want you guys using your glove and doing this. I don't want you getting hurt and frying your glove. And then we're going to place it into our oil. This will take you about three to four minutes total to fry your fish so you're looking at about a minute and a half on each side. And I just clean my finger with a paper towel when I'm adding the other ones. Beautiful, like that. Drip, drip and set it to the side. You guys know I like to skim as I go and then once you get a really good flow when you're frying your fish all of a sudden you're out of fish. Oh I got one that popped on me. Be careful, be careful. This oil might talk back to you. Might get sassy. This piece right here is a hyper vocal one. Is that so loud on us? Perfect. We're just about done here and now it's time to assemble our fish sandwich. I've toasted my bakery buns and all you're going to do is you're going to add a little bit of your coleslaw. I've taught you how to make salsa verde coleslaw before so if you want to do that you can. I'm layering it a little bit different today but the salsa verde coleslaw is epic. Then you're going to put your fish. Then you're going to add your chile verdes and soy sauce and I love these so I'm adding a lot. And then I keep it handy at the table because I'll end up grabbing a little bit more. And then you give your fish sandwich a nice little hug just like this. Now I'm going to need somebody very special to keep watching because I'm going to show you another way you can plate this and I played it the other way for my selective eater. This one is mom's favorite. And this one you're going to place a piece of cheddar, fish, coleslaw and your roasted chile verde. And you might want to look away because this is about to get dangerous. That is absolutely delicious. The spice and the tartness from the chile verdes really amplifies the flavor of this fish sandwich almost like when you use tartar sauce. It's the perfect amount of citrus and spice to enhance the fish. Oh yeah it's like a smothered sandwich. As always I'm wishing you the best. I absolutely adore you and on that one I'll see you guys tomorrow. Bye! Adios!