Hallertau #1 battered Cod sandwich, preserved lemon and watercress matched with Hallertau Luxe Kolsch (#1)

Ingredients - serves one

  • 160g Fillet Cod, cut into strips
  • 1 brioche hot dog bun
  • Plain flour for dusting
  • ½ Fennel bulb, thinly sliced
  • 1 Tbsp. Dill
  • ¼ Cup baby watercress leaves
  • ½ preserved lemon, diced
  • 1 cos leaf, cut in half lengthways
  • Olive oil
  • Sea salt

Lemon mayonnaise:

  • ¼ Cup Mayonnaise
  • 1 Lemon juice


Beer batter:

  • 125gm Self raising flour
  • 30gm Corn flour
  • 230ml hallertau No. 1

Master tip:

Simple but amazing, cod is the best fish but other white fish would work and if you don’t have a deep fryer at home shallow fry in a wok would work just as well. You could add cornichons or capers if you want to jazz it up a bit.  I have a thing about soft bread, meaning I love it, so use one of those really soft hot dog buns but toast them well for best results or even pan fry them. Once split, add in a little butter, it works a treat.


  1. Make the beer batter by whisking together the self-raising flour, cornflour and beer, making sure there are no lumps.
  2. Combine the mayonnaise and lemon juice and set aside.
  3. Combine in a bowl the fennel, dill, watercress and preserved lemon dress with olive oil and salt.
  4. Cut the bun in half lengthways and toast. Dust the fish in flour then into the beer batter then deep fry until golden and just cooked.
  5. To assemble, spread a little of the lemon mayonnaise on the bun, then cos lettuce, then add the fish.
  6.  Squeeze over some lemon mayonnaise. Top with fennel and watercress salad.
Josh Emett Master Match Horizontal Rule