Beer Battered Cod Lettuce Wraps With Toasted Sesame Slaw

Beer Battered Cod Lettuce Wraps With Toasted Sesame Slaw
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Having carved out some time to meet in our hectic week, we planned to spend the afternoon cooking, but instead found ourselves lost in communal dreaming and scheming of all things summer. Before you suggest we are getting ahead of ourselves remember; Memorial Day has come and gone, and well to be honest, we are just really excited for this new season to begin. Over the next few months we will be posting plenty of refreshing treats and tasty dinner eats that we believe are best enjoyed while lounging on a picnic blanket, basking in the warmth of those beloved (and all too often elusive) Northwest sun rays. This is one such recipe and is sure to lend itself perfectly to your next backyard meal.


The crispiest fried fish, tangy slaw and spicy sauce create the perfect balance.

Beer Battered Cod Lettuce Wraps With Toasted Sesame Slaw
Beer Battered Cod Lettuce Wraps With Toasted Sesame Slaw

The flavor in these beer battered cod lettuce wraps will hit you like a freight train and leave you and your guests asking for more. The crispiest fried fish, tangy slaw and spicy sauce create the perfect balance. They’re easy to eat with your hands, and messy in the best of ways. If you’re anything like us, you’ll be licking your lips, fingers and maybe even your plates. This recipe is simple (don’t let the words “beer battered” intimidate you), yet deceptively impressive. But, perhaps the best thing about these wraps is that they’re the summer’s equivalent of a winter one-pot dish and they stand alone as a meal unto themselves. Have we convinced you yet?

Beer Battered Cod Lettuce Wraps With Toasted Sesame Slaw
Beer Battered Cod Lettuce Wraps With Toasted Sesame Slaw
Beer Battered Cod Lettuce Wraps With Toasted Sesame Slaw

Now we are ready to get to work in our kitchens and hope you are, too. We anticipate our back doors to be open wide, all summer long, letting in the warm summer air, dirty kids tired from play and happy company eager to enjoy a delicious meal on one of our grandma’s patchwork quilts. Nothing could be better. We look forward to bringing you more recipes throughout this glorious season and we’d love to hear all about your favorite summer dishes, as well.

Beer Battered Cod Lettuce Wraps With Toasted Sesame Slaw
Beer Battered Cod Lettuce Wraps With Toasted Sesame Slaw

Beer Battered Cod Lettuce Wraps With Toasted Sesame Slaw

Serves 6

Coleslaw

2 tbsp fresh lime juice
2 tbsp good mayonnaise
2 tbsp rice vinegar
1 tbsp Sriracha
1 tbsp honey
2 tbsp toasted sesame oil
1 tbsp fish sauce
3 cups purple cabbage, shredded
1 cup carrots, shredded
1/2 cup bulb fennel, thinly sliced
1/4 cup cilantro, roughly chopped
1 tbsp black sesame seeds

Spicy Crema

1/2 cup sour cream
1 tbsp fresh lime juice
1 tbsp milk
1 tbsp rice vinegar
1 tbsp Sriracha

Beer Battered Cod

2 lbs fresh cod, roughly cut into 2-3 inch pieces
2 cups flour
1 tsp bakin powder
12 oz pale ale (or other light beer)
1 extra cup flour
1 tsp salt (plus more for seasoning)
1 tsp pepper (plus more for seasoning)
1 tsp cayenne (plus more for seasoning)
Canola Oil or Vegetable Oil (enough to fill a large sauce pan three inches deep)

Lettuce Wraps

2 heads butter lettuce, leaves separated and washed
thinly sliced radishes
cilantro for garnishing

Method

Coleslaw

To make the coleslaw dressing, whisk together lime juice, mayonnaise, rice vinegar Sriracha, honey, sesame oil and fish sauce in a small bowl until smooth.

Toss the dressing with all the other ingredients until combined and refrigerate. Allow to sit for at least an hour before serving.

Spicy Crema

Whisk all ingredients in a small bowl until crema is smooth.

Beer Battered Cod

  1. In a medium bowl whisk together beer, flour and baking powder. Your consistency should be a little bit runnier than pancake batter and completely smooth. Cover the bowl and set aside the for several hours, the longer the better.
  2. In a large sauce pan pour in oil about three inches deep and heat to 350°-375°.
  3. In a small bowl mix flour with salt, pepper and cayenne.
  4. To prepare the fish, season with salt and pepper.
  5. Coat each piece of seasoned fish with the flour mixture, then dredge in batter. Make sure that your fish is completely coated, then allow excess batter to drip off while still holding it. The tips of your fingers will get messy! Gently lower the fish into the hot oil. (Emphasis on gently!) If your fish sticks to the bottom, lower in slower or quickly scrape off using a slotted spoon. After 3-4 min, flip the fish. Cook for two more minutes and remove with a slotted spoon onto a paper lined tray. Depending on the size of your sauce pan, only cook up to three pieces at a time. You don’t want to overcrowd the pan.

Assembling the Wraps

Once you’re fish is all cooked, assemble the wraps. Fill each lettuce cup with a piece of fish, a serving of coleslaw, a drizzle of crema, a few radishes, some cilantro and if you want some black sesame seeds for good looks. We washed these babies down with a good beer and have been thinking about them every since. Enjoy!