Name: Beer Battered Fried Fish Potato Pancake Sliders
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Ingredients: 1 pound halibut (cut into 2-ounce pieces); ½ cup cornstarch; ½ cup all-purpose flour; ½ cup rice flour; 1 teaspoon baking powder; ¼ teaspoon cayenne powder; ½ teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 2 cups dark beer; 2 cups extra virgin olive oil (such as Colavita); 16 latkes; Tartar Dipping Sauce; 1 cup mayonnaise; 2 teaspoons prepared horseradish; Zest and 1 tablespoon juice from 1 lemon; ¼ cup chopped dill pickles; 2 tablespoons fresh chopped flat-leaf parsley; Couple dashes of hot sauce

Beer Battered Fried Fish Potato Pancake Sliders

Like fish and chips only better! Start with a basic latke recipe, like Jamie’s Crispy Latkes, then add the fish and tartar sauce.

Keeping the batter cold throughout cooking stops gluten from forming, and creates a light and crispy coating. We like to use the double bowl, ice bath method: a large bowl filled with ice water, and an empty smaller bowl nestled inside that bowl, to mix the batter.

You’ll need 8 equal-sized pieces from your halibut. You can cut them yourself, or ask your fishmonger to help.

Make sure to use a great quality extra virgin olive oil. We love Colavita!

Beer Battered Fried Fish Potato Pancake Sliders

Prep Time 15

Cook Time 7

Total Time 22

Print Recipe Pin Recipe

Servings

Ingredients

1 pound halibut cut into 2-ounce pieces
½ cup cornstarch
½ cup all-purpose flour
½ cup rice flour
1 teaspoon baking powder
¼ teaspoon cayenne powder
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 cups dark beer
2 cups extra virgin olive oil such as Colavita
16 latkes
Tartar Dipping Sauce
1 cup mayonnaise
2 teaspoons prepared horseradish
Zest and 1 tablespoon juice from 1 lemon
¼ cup chopped dill pickles
2 tablespoons fresh chopped flat-leaf parsley
Couple dashes of hot sauce

Instructions

Beer Battered Fish Latke Sliders:
Preheat oven to 200°F. Line a baking sheet with several layers of paper towels.
Fill a large mixing bowl with ice and water to create an ice bath. Place a smaller bowl inside the large bowl, leave it empty.
Dredge halibut pieces in cornstarch and set aside.
In a heavy gauge frying pan, fitted with a deep fry thermometer, pour in evoo and place over medium heat.
In the empty mixing bowl inside the ice bath, whisk flour, rice flour, baking powder, cayenne, salt, and pepper. Whisk beer into flour mixture until a thick mixture is formed.
Once evoo reaches 360°F on the deep fry thermometer, shake off excess cornstarch from fish, dip in batter and gently place in hot oil. Cook fish for 3 minutes per side, or until golden brown.
Transfer cooked fish to prepared pan and keep warm in 200°F oven until all fish is fried and you’re ready to assemble sliders.
Sandwich a piece of fish between latkes and serve with tartare dipping sauce.
Tartar Dipping Sauce:
In a small bowl, whisk mayonnaise, horseradish, zest and juice, pickles, parsley and hot sauce together. Serve on top of fish inside latkes.
Want recipes like this delivered straight to your inbox? Sign up now for Jamie Geller’s Weekly Newsletter.