Beer Batter Fillet on Pretzel Roll
A salty pretzel roll with sweet and spicy Asian vegetable slaw are served with Gorton’s Beer Battered Fillets for an irresistible combination.
6 Gorton’s Beer Battered Fish Fillets
6 pretzel rolls, cut in half
6 tbsp whole grain mustard
1 cup arugula lettuce
1 yellow onion, thinly sliced
1 daikon radish, cut into 1/16″ matchsticks
1 cut carrots, cut into 1/16″ matchsticks
¼ cup sugar
4 fl oz water
4 fl oz rice vinegar
2 fresh limes, cut into quarters
1 thinly sliced seedless cucumber
1 jalapeño pepper, cut into 1/16″ matchsticks
¼ cup fresh cilantro leaves
Make the slaw ahead of time. Place vinegar, water and sugar into a saucepan over medium heat, bring to a boil, stir in the sugar and allow to cool. Pour cooled vinegar over onion, radish vegetables and allow to marinate overnite if possible. Drain vegetables before assembly and toss with jalapeno, cilantro and cucumber.
Prepare Gorton’s Beer Battered Fish Fillets according to the instructions on the package.
Slice pretzel roll in half, spread whole grain mustard on each half. Place arugula on bottom then top with fish fillet.
Top with marinated vegetables and serve immediately.