Fried Fish Sandwich

• 3/4 lb red cabbage, shredded
• 1 bulb fennel, shredded
• 2 tbsp cider vinegar
• 1 tsp redcurrant jelly
• 1 tsp canola oil
• 2 None medium eggs
• 1 cup all purpose flour
• 2 oz cornstarch
• 3/4 cup beer
• 1 cup mayonnaise
• 1 cup sour cream
• 2 None onions
• 1 tsp capers, drained and finely chopped
• 2 None pickles, drained and finely diced
• 1-2 tbsp lemon juice
• 2 tbsp 2% milk
• 3 tbsp breadcrumbs
• 1 1/2 lbs cod fillet, cut into 6 even-sized pieces
• 6 None bread rolls
• None None lettuce leaves, (optional)

1. Mix together the cabbage, fennel, vinegar, redcurrant jelly, oil and about 1/4 tsp salt. Set aside for about 1 hour. Separate one of the eggs and mix together the egg yolk, 1/2 cup of the flour, cornstarch and beer until smooth. Set aside for about 15 mins.
2. To make the tartar sauce, mix the mayonnaise and sour cream until smooth. Finely chop 1 onion and add to the mayonnaise with the capers and pickles. Season to taste with lemon juice, salt and pepper.
3. Cut the remaining onion into thick rings. Beat 1 egg and the milk in a bowl and season with salt and pepper. Dip the onion rings first in the remaining flour, then the egg mixture, then in the breadcrumbs.
4. Beat the egg white with 1/2 tsp salt and mix with the beer batter. Season the fish pieces, then dip in the beer batter. Heat the oil in a large skillet and fry the fish pieces for about 4 mins on each side until golden. Remove from the skillet, drain on paper towel and keep warm. Add the onion rings to the hot oil and fry for 2-3 mins until golden.
5. Split open the bread rolls and spread with the tartar sauce. Place the fish on top, then the red cabbage salad, onion rings and lettuce leaves, (optional).

red cabbage, fennel, vinegar, redcurrant jelly, canola oil, eggs, flour, cornstarch, beer, mayonnaise, sour cream, onions, capers, pickles, lemon juice, milk, breadcrumbs, cod fillet, bread rolls

Taken from recipes-plus.com/api/v2.0/recipes/16101 (may not work)