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Seremoni 2026

Fried Black Cod Sandwich with Caper & Watercress Aioli

Recipes

Fried Black Cod Sandwich with Caper & Watercress Aioli

January 6th, 2026

Jay Wolman

“Everyone loves a fried fish sandwich; just remember, it doesn’t need to be complicated. Good fish and a good sauce is all you need.”

A light, beer-based batter keeps this Seremoni Grade Black Cod crisp without overpowering its richness, while the bright, herb-forward watercress and caper aioli adds just enough punch. This is a straightforward, deeply satisfying sandwich that disappears just as fast as it hits the plate.


Ingredients

For the aioli:

  • 4 egg yolks
  • Juice of 1 lemon
  • 3 cups grapeseed or canola oil
  • 2 cloves grated garlic
  • 1 cup finely chopped watercress
  • 2 Tbsp finely chopped capers
  • Salt to taste

For the fish sandwich:

  • 4 oz fillet of Seremoni Grade Black Cod, skin removed
  • 1 cup Guinness or a dark beer of your liking
  • 1 cup rice flour
  • Pinch of salt
  • Canola oil for frying
  • 1 brioche bun

    Instructions

  • Either in a food processor, blender, or by hand-whisking: combine egg yolks, garlic, pinch of salt, and lemon juice together.

  • Slowly incorporate oil into the mixture until you have a nice and thick emulsified sauce. Once it feels bound together, add the chopped watercress and capers. Reserve for later.

  • For the sandwich, begin by warming the oil in a large pot. You want the oil to reach a temperature of 350 degrees and bubble if a drop of water hits it.

  • While waiting, prepare your fish batter by combining the rice flour and beer in a bowl. It should be the consistency of pancake batter. Note: If it’s too thin the coating will fall off in the hot oil!

  • Dip the fish fillet into the batter and gently lay it into the hot oil (careful not to let it drop immediately as you don’t want the fish to stick to the bottom of the pot). Let the fish cook for about 4 minutes until nice and golden. Remove and place on a paper towel, then season with salt.

  • To assemble, warm the brioche bun, spoon a generous amount of aioli onto the bottom bun, and place the fish on top. Serve with a lemon wedge and count down how quickly this gets devoured!!