Ultimate Fish Sandwich
Ultimate Fish Sandwich
Ingredients
For the Tartar Sauce
- 1/2 cup mayonnaise
- 2 cornichons, chopped
- 1/2 shallot, minced
- 2 teaspoons whole grain mustard
- 1 tablespoon capers, chopped
- 1 tablespoon chives, chopped
- 2 teaspoons dill, chopped
- 1/2 lemon, juiced
- 1/4 teaspoon salt, as needed
- 1/4 teaspoon black pepper, as needed
For the Beer Batter
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 egg
- 1 1/4 cups beer
For the Sandwich Assembly
- 1 1/2 pounds cod fillets, cut into 4 portions
- 4 cups vegetable oil, for frying
- 4 brioche buns, toasted
- 4 lettuce leaves
- 1 tomato, sliced
Instructions
- 1
Prepare the tartar sauce: In a small bowl, combine the mayonnaise, chopped cornichons, minced shallot, whole grain mustard, chopped capers, chopped chives, and chopped dill. Squeeze in the juice from half a lemon. Mix well to combine all ingredients. Season with salt and black pepper to taste. Set aside.
⏱️ 10 min
- 2
Prepare the beer batter: In a medium bowl, whisk together the all-purpose flour, salt, black pepper, garlic powder, and paprika. In a separate small bowl, lightly beat the egg. Add the beaten egg and beer to the dry ingredients. Whisk until a smooth batter forms, being careful not to overmix. A few small lumps are acceptable.
⏱️ 5 min
- 3
Heat the frying oil: Pour vegetable oil into a large heavy-bottomed pot or Dutch oven, ensuring it's at least 3 inches deep. Heat the oil over medium-high heat until it reaches 375°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 375
- 4
Batter and fry the fish: Pat the cod fillets dry with paper towels. Dip each fish portion into the prepared beer batter, allowing any excess to drip off. Carefully lower 1-2 battered fish fillets into the hot oil, ensuring not to overcrowd the pot. Fry for 4-6 minutes, or until the fish is golden brown and cooked through, flipping halfway if necessary. The internal temperature of the fish should reach 145°F.
⏱️ 8 min•🌡️ 375
- 5
Drain and repeat: Using a slotted spoon or spider, carefully remove the fried fish from the oil and transfer it to a wire rack set over a baking sheet lined with paper towels to drain excess oil. Season lightly with salt immediately after frying. Repeat with the remaining fish fillets, ensuring the oil temperature returns to 375°F between batches.
⏱️ 7 min•🌡️ 375
- 6
Assemble the sandwiches: Lightly toast the brioche buns. Spread a generous amount of tartar sauce on both halves of each toasted bun. Place a lettuce leaf on the bottom bun, followed by a slice of tomato, and then a crispy fried fish fillet. Top with the other bun half. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Ultimate Fish Sandwich
For the Tartar Sauce
- 1/2 cup mayonnaise
- 2 cornichons, chopped
- 1/2 shallot, minced
- 2 teaspoons whole grain mustard
- 1 tablespoon capers, chopped
- 1 tablespoon chives, chopped
- 2 teaspoons dill, chopped
- 1/2 lemon, juiced
- 1/4 teaspoon salt, as needed
- 1/4 teaspoon black pepper, as needed
For the Beer Batter
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 egg
- 1 1/4 cups beer
For the Sandwich Assembly
- 1 1/2 pounds cod fillets, cut into 4 portions
- 4 cups vegetable oil, for frying
- 4 brioche buns, toasted
- 4 lettuce leaves
- 1 tomato, sliced
Instructions
- 1
Prepare the tartar sauce: In a small bowl, combine the mayonnaise, chopped cornichons, minced shallot, whole grain mustard, chopped capers, chopped chives, and chopped dill. Squeeze in the juice from half a lemon. Mix well to combine all ingredients. Season with salt and black pepper to taste. Set aside.
⏱️ 10 min - 2
Prepare the beer batter: In a medium bowl, whisk together the all-purpose flour, salt, black pepper, garlic powder, and paprika. In a separate small bowl, lightly beat the egg. Add the beaten egg and beer to the dry ingredients. Whisk until a smooth batter forms, being careful not to overmix. A few small lumps are acceptable.
⏱️ 5 min - 3
Heat the frying oil: Pour vegetable oil into a large heavy-bottomed pot or Dutch oven, ensuring it's at least 3 inches deep. Heat the oil over medium-high heat until it reaches 375°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 375 - 4
Batter and fry the fish: Pat the cod fillets dry with paper towels. Dip each fish portion into the prepared beer batter, allowing any excess to drip off. Carefully lower 1-2 battered fish fillets into the hot oil, ensuring not to overcrowd the pot. Fry for 4-6 minutes, or until the fish is golden brown and cooked through, flipping halfway if necessary. The internal temperature of the fish should reach 145°F.
⏱️ 8 min•🌡️ 375 - 5
Drain and repeat: Using a slotted spoon or spider, carefully remove the fried fish from the oil and transfer it to a wire rack set over a baking sheet lined with paper towels to drain excess oil. Season lightly with salt immediately after frying. Repeat with the remaining fish fillets, ensuring the oil temperature returns to 375°F between batches.
⏱️ 7 min•🌡️ 375 - 6
Assemble the sandwiches: Lightly toast the brioche buns. Spread a generous amount of tartar sauce on both halves of each toasted bun. Place a lettuce leaf on the bottom bun, followed by a slice of tomato, and then a crispy fried fish fillet. Top with the other bun half. Serve immediately.
⏱️ 5 min