English Style Crispy Fish ‘n’ Chips Sandwich with Malted Caper Aioli
An innovative take on the old school fish and chips.
Menu Part
Ingredients
| 2 | Each | Craft Beer Battered™ Cod Fillets 2 oz. (Item# 078602) |
| 1 | Each | Brioche Bun |
| 1/4 | Each | Pickle, Shaved Lengthwise |
| 1 1/2 | Ounce | Kettle Chips, Salt & Vinegar |
| 1/4 | Cup | Mayonnaise |
| 1 | Tablespoon | Malt Vinegar |
| 1 | Each | Garlic Clove, Mashed Until Paste |
| 1 | Teaspoon | Dijon Mustard |
| 1 | Teaspoon | Caper, Rough Chopped |
| 1 | Teaspoon | Tarragon, Chopped |
| To Taste | Salt & Pepper |
Directions
- Fry cod in oil at 350°F until internal temperature reaches 165°F.
- Lightly toast the bun. Add aioli to both sides.
- Add the fish, shaved pickles and a few chips to cover the bun.
