I made this recipe as an attempt to use up some leftover Beer Battered Fish from a previous meal. Please don’t ask me how we had any leftover! I used the leftover Beer Battered Fish, and this recipe for coleslaw. So, anyway, by combining a bunch of recipes we already had, a whole new recipe evolved, and the healthy fried fish sandwiches were such a hit that I decided they needed their own special spot in the 90/10 Nutrition database. If you have time, definitely make the buns, because YUM. If not, though, no worries. Store-bought whole wheat buns will do just fine. Or, if you’re looking for a bun that satisfies a Keto lifestyle, try this recipe for Keto Hamburger Buns.
- 1 1/2 cups 100% whole wheat flour divided
- 12 oz beer or chicken broth
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tsp garlic powder
- 16 oz cod fillet
- 2 Tbsp extra virgin olive oil
- 4 each dill pickles clean, optional
- 1 cup water warm
- 2 each egg divided
- 4 Tbsp unsalted butter cut into bits
- 2 Tbsp honey
- 3 cups 100% whole wheat flour
- 1/4 cup buttermilk powder
- 1 Tbsp vital wheat gluten
- 1 1/2 tsp salt
- 1 3/4 tsp yeast
- 1 Tbsp sesame seeds optional, for sprinkling
- 1 package coleslaw mix classic style, no dressing
- 1/2 cup plain yogurt
- 1/2 cup mayonnaise clean, see notes
- 1 Tbsp lemon juice
- 1 Tbsp apple cider vinegar
- 1/2 tsp garlic powder
- 1/2 tsp celery seed
- 1/2 tsp salt or more or less, to taste
- 1/2 tsp pepper or more, or less, to taste
- Add 1/2 cup flour to a shallow dish. Combine remaining flour, beer, salt, pepper, and garlic in a medium bowl, stirring well.
- Heat olive oil in a large skillet. Dredge fish in flour, then dip in beer batter. Place fish in hot oil. Cook 4-5 minutes per side or until browned and crispy. Drain on paper towels.
- Add warm water to the bowl of a stand mixer. Add 1 egg, butter pieces, and honey. Add flour, buttermilk powder, and gluten. Add salt to the side of the bowl. Make a well in the center of the dry ingredients and add the yeast to the well. Fit mixer with a dough hook and mix on speed 1 or 2 for 5 minutes or until a dough ball forms and cleans the sides of the bowl. Dough ball should be tacky but not sticky, and should spring back when lightly touched with a finger. If dough is too sticky, add flour, one tablespoon at a time. If dough is too dry, add water, 1 teaspoon at a time.
- Cover dough ball with a clean towel and let rise 1 hour. Turn mixer to speed 1 for 10 seconds. Pour dough onto a clean work surface and divide into 8 equal portions. Roll each portion into a ball and place on a parchment lined baking sheet. Flatten slightly with the palm of a hand. Cover with a clean towel and let stand another 30 minutes. Meanwhile, preheat oven to 375.
- Separate remaining egg and discard the white. Place yolk in a small bowl. Add 1 Tablespoon of water to the yolk, and beat with a fork until frothy. Brush tops of buns with the egg glaze and sprinkle with sesame seeds, if using. Bake at 375 for 15-22 minutes. Allow to cool before slicing. Save 4 buns for a future use. (They freeze well.)
- Add coleslaw mix to a large bowl. Add remaining ingredients to a blender and blend until smooth. Combine dressing and coleslaw mix until well mixed.
- Add 1 filet to the bottom half of a bun. Top with coleslaw and pickles. Top with bun top. Repeat with remaining filets and buns. Serve any remaining coleslaw on the side.