Beer Battered Cod Po’ Boy Sliders
Island beer feels different.
The patio is always full of people who don’t just know the beer, they know the story. They know the owners, the jobs they held before the lure of the frustration of brewing on a tiny system in the middle of an ocean pulled them into an uncommon life. The beer is always brewed on a system that looks to be just a tick bigger than a home brew system, and it’s running around the clock.
This weekend, on a small island, I stumbled upon Island beer. True to form, the patio was full of the people who run the line between patron and family. The system was on display behind the counter, in a stage between cleaning and brewing, and the beer was beautiful. Earlier this year I was on a tiny Island in the caribbean and found the same sort of beer-island-family that welcomes you in, serves you beer and wants to know your story.
Island beer is different. It doesn’t want to take over the world. It doesn’t seek a buy-out. It doesn’t concern itself with mass distribution. It’s a bit like life on the island. There is always a story of hard it was the get even that small system onto the island, a bigger one is just a far reaching fantasy. Island beer wants to be there for the locals, a backdrop to the stories they tell and the life they lead. It’s consistent, and memorable. It’s worth seeking out, pulling up a seat in the tap room and asking the owners to tell you about how they got started. You might find yourself being treated like part of the family before the end of the night.
Next time you’re on an island, look for the beer. Then find out the story.
- 1 lbs cod (or similar white fish)
- 1 ½ teaspoon salt (9g)
- ½ cup (105g) buttermilk
- 1 cup (95g) pale ale or pilsner
- ½ cup (95g) fine corn meal
- ½ cup (60g) flour
- 2 teaspoon (6g) Creole seasoning
- oil for frying (canola, safflower, or peanut work well)
- 1 cup (240g) sour cream
- 1 tablespoon (15g) sriracha red chili sauce
- 1 long French baguette, cut into 3 inch slices, split to resemble buns
- 2 cups baby arugula
- 2 large tomatoes, sliced
- Cut the fish into 1-inch strips, sprinkle with 1 teaspoon salt.
- In a medium bowl stir together the buttermilk and beer. Add the fish to the bowl, making sure all fish is submerged. Allow to sit for ten minutes while you prep the dredge.
- In a separate bowl stir together the cornmeal, flour, creole seasoning, and remaining ½ teaspoon salt.
- Add 3 to 4 inches of oil in a pot. Clip a deep fry thermometer onto the side. Heat the oil to 350F, adjusting heat to maintain that temperature.
- A few at a time, remove the fish strips from the buttermilk, allowing the excess to drip off. Add fish to the cornmeal dredge, tossing until well coated. Add to the oil, frying until golden, about 4 minutes. Remove from oil and allow to drain on a wire rack.
- In a small bowl stir together the sour cream, and sriracha.
- Spread the sour cream on the insides of the sliced baguette. Fill with a few pieces of fish, arugula and sliced tomato. Serve immediately.