Brioche buns, toasted
Butter lettuce leaves, for serving
For the mayo:
Mash garlic with 1/4 teaspoon salt in small bowl until paste forms. Whisk in mayonnaise, olive oil, and lemon juice. Season to taste with coarse salt and pepper. (Can be done up to 1 day ahead.)
For the slaw:
Using a mandolin or very sharp knife, slice the apples and fennel paper thin. Add the lemon juice, a squeeze of olive oil, and season with salt and pepper. Toss to coat and refrigerate until ready to use. Just before using, mix in the mint, taste and adjust seasoning as needed.
For the fish:
Whisk together the flour, salt, baking powder, and beer and set aside to chill at least 10 minutes and up to 1 hour.
Place oil in a heavy-bottomed pot and heat over medium high heat to 375°F. Meanwhile, pat the fish dry and season all over with a pinch of salt. Place fish into the cornstarch, turn to coat, and shake away excess cornstarch.
When the oil is ready, dip the fish into the batter and let the excess drip off. Place fish into the oil (you may have to do this two pieces at a time), turn every few minutes to ensure even cooking, and cook until it’s golden brown and cooked through, about 5 minutes.
Remove fish with a slotted spoon then place on a paper towel-lined plate to drain and sprinkle immediately with salt.
To assemble, spread the garlic mayonnaise across the bottom half of each brioche bun. Divide slaw among the brioche buns, top each with a fish fillet and a leaf of lettuce, close the sandwich and serve.
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