Fried Fish Sandwiches
Fried Fish Sandwiches
Ingredients
For the Fried Fish
- 4 white fish fillets, such as cod, about 6 ounces each
- 1 cup all-purpose flour
- 1/4 cup corn starch
- 1 teaspoon baking powder
- 1 teaspoon salt, plus more for seasoning fish
- 1 teaspoon Old Bay seasoning, plus more for Nashville hot sauce
- 1/2 teaspoon smoked paprika, plus more for Nashville hot sauce
- 1/2 teaspoon chipotle chili powder, plus more for Nashville hot sauce
- 1/2 teaspoon black pepper, plus more for seasoning fish
- 1/2 teaspoon garlic powder, plus more for Nashville hot sauce and tartar sauce
- 1/2 teaspoon onion powder
- 1 cup ice cold beer, of your choice
- 1 egg
- 1 cup panko breadcrumbs, for Nashville hot variation, or as needed
- 4 cups vegetable oil, for frying, or as needed
For the Tartar Sauce
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons fresh dill, chopped
- 2 tablespoons cornichons, chopped
- 1 tablespoon capers, chopped
- 1 tablespoon sweet relish
- 1 tablespoon lemon juice
- 1/4 teaspoon garlic powder
For the Nashville Hot Sauce (Optional)
- 1 tablespoon brown sugar
- 1 teaspoon chipotle chili powder
- 1 teaspoon cayenne pepper, adjust to desired spice level
- 1 teaspoon smoked paprika
- 1 teaspoon Old Bay seasoning
- 1 teaspoon garlic powder
- 3 tablespoons frying oil, hot, or melted butter
For Assembly
- 4 brioche buns
- 1/2 cup pickles, sliced
Instructions
- 1
Prepare the Tartar Sauce: In a medium bowl, combine mayonnaise, sour cream, chopped fresh dill, chopped cornichons, chopped capers, sweet relish, lemon juice, and garlic powder. Mix all ingredients thoroughly until well combined. Cover and refrigerate until ready to use.
⏱️ 5 min
- 2
Prepare the Fish Batter: In a large bowl, combine all-purpose flour, corn starch, baking powder, 1 teaspoon salt, 1 teaspoon Old Bay seasoning, 1/2 teaspoon smoked paprika, 1/2 teaspoon chipotle chili powder, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Whisk the dry ingredients together thoroughly.
⏱️ 3 min
- 3
Add 1 egg and 1 cup of ice-cold beer to the dry batter mixture. Whisk until the batter is smooth, being careful not to overmix. A few small lumps are acceptable.
⏱️ 2 min
- 4
Prepare the Fish: Pat the white fish fillets dry thoroughly with paper towels. Season both sides of each fish fillet with a pinch of salt and black pepper.
⏱️ 3 min
- 5
Heat the Frying Oil: Pour vegetable oil into a large, heavy-bottomed pot or Dutch oven until it reaches a depth of about 3 inches. Heat the oil over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350
- 6
Batter and Fry the Fish: Dip each fish fillet into the prepared batter, ensuring it is fully coated. Allow any excess batter to drip off. Carefully place 1-2 battered fish fillets into the hot oil, being careful not to overcrowd the pot. Fry for 4-6 minutes, flipping halfway through, until the fish is golden brown and cooked through (internal temperature of 145°F).
⏱️ 10 min•🌡️ 350
- 7
For Nashville Hot Variation: If making Nashville hot fish, after coating the fish in batter, immediately press it into panko breadcrumbs to coat evenly before frying. Fry as directed in Step 6.
- 8
Drain the Fish: Using a slotted spoon or spider, carefully remove the fried fish from the oil and place it on a wire rack set over a baking sheet lined with paper towels to drain excess oil. Repeat with remaining fish fillets.
⏱️ 2 min
- 9
Prepare the Nashville Hot Sauce (Optional): While the fish is frying or draining, in a small bowl, combine brown sugar, 1 teaspoon chipotle chili powder, 1-2 teaspoons cayenne pepper (to taste), 1 teaspoon smoked paprika, 1 teaspoon Old Bay seasoning, and 1 teaspoon garlic powder. Pour 3 tablespoons of hot frying oil (carefully taken from the pot) or melted butter into the dry spice mixture. Mix well until all ingredients are thoroughly combined into a sauce.
⏱️ 3 min
- 10
Apply Nashville Hot Sauce (Optional): If desired, brush the prepared Nashville hot sauce generously over the hot fried fish fillets immediately after frying.
⏱️ 1 min
- 11
Toast Buns: Lightly toast the brioche buns in a dry pan, toaster, or oven until golden brown.
⏱️ 2 min
- 12
Assemble the Sandwiches: Spread a generous amount of the prepared tartar sauce on the bottom half of each toasted brioche bun. Place a fried fish fillet (plain or Nashville hot) on top of the tartar sauce. Layer sliced pickles on top of the fish. Place the top half of the toasted brioche bun to complete the sandwich. Serve immediately.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Fried Fish Sandwiches
For the Fried Fish
- 4 white fish fillets, such as cod, about 6 ounces each
- 1 cup all-purpose flour
- 1/4 cup corn starch
- 1 teaspoon baking powder
- 1 teaspoon salt, plus more for seasoning fish
- 1 teaspoon Old Bay seasoning, plus more for Nashville hot sauce
- 1/2 teaspoon smoked paprika, plus more for Nashville hot sauce
- 1/2 teaspoon chipotle chili powder, plus more for Nashville hot sauce
- 1/2 teaspoon black pepper, plus more for seasoning fish
- 1/2 teaspoon garlic powder, plus more for Nashville hot sauce and tartar sauce
- 1/2 teaspoon onion powder
- 1 cup ice cold beer, of your choice
- 1 egg
- 1 cup panko breadcrumbs, for Nashville hot variation, or as needed
- 4 cups vegetable oil, for frying, or as needed
For the Tartar Sauce
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons fresh dill, chopped
- 2 tablespoons cornichons, chopped
- 1 tablespoon capers, chopped
- 1 tablespoon sweet relish
- 1 tablespoon lemon juice
- 1/4 teaspoon garlic powder
For the Nashville Hot Sauce (Optional)
- 1 tablespoon brown sugar
- 1 teaspoon chipotle chili powder
- 1 teaspoon cayenne pepper, adjust to desired spice level
- 1 teaspoon smoked paprika
- 1 teaspoon Old Bay seasoning
- 1 teaspoon garlic powder
- 3 tablespoons frying oil, hot, or melted butter
For Assembly
- 4 brioche buns
- 1/2 cup pickles, sliced
Instructions
- 1
Prepare the Tartar Sauce: In a medium bowl, combine mayonnaise, sour cream, chopped fresh dill, chopped cornichons, chopped capers, sweet relish, lemon juice, and garlic powder. Mix all ingredients thoroughly until well combined. Cover and refrigerate until ready to use.
⏱️ 5 min - 2
Prepare the Fish Batter: In a large bowl, combine all-purpose flour, corn starch, baking powder, 1 teaspoon salt, 1 teaspoon Old Bay seasoning, 1/2 teaspoon smoked paprika, 1/2 teaspoon chipotle chili powder, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Whisk the dry ingredients together thoroughly.
⏱️ 3 min - 3
Add 1 egg and 1 cup of ice-cold beer to the dry batter mixture. Whisk until the batter is smooth, being careful not to overmix. A few small lumps are acceptable.
⏱️ 2 min - 4
Prepare the Fish: Pat the white fish fillets dry thoroughly with paper towels. Season both sides of each fish fillet with a pinch of salt and black pepper.
⏱️ 3 min - 5
Heat the Frying Oil: Pour vegetable oil into a large, heavy-bottomed pot or Dutch oven until it reaches a depth of about 3 inches. Heat the oil over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350 - 6
Batter and Fry the Fish: Dip each fish fillet into the prepared batter, ensuring it is fully coated. Allow any excess batter to drip off. Carefully place 1-2 battered fish fillets into the hot oil, being careful not to overcrowd the pot. Fry for 4-6 minutes, flipping halfway through, until the fish is golden brown and cooked through (internal temperature of 145°F).
⏱️ 10 min•🌡️ 350 - 7
For Nashville Hot Variation: If making Nashville hot fish, after coating the fish in batter, immediately press it into panko breadcrumbs to coat evenly before frying. Fry as directed in Step 6.
- 8
Drain the Fish: Using a slotted spoon or spider, carefully remove the fried fish from the oil and place it on a wire rack set over a baking sheet lined with paper towels to drain excess oil. Repeat with remaining fish fillets.
⏱️ 2 min - 9
Prepare the Nashville Hot Sauce (Optional): While the fish is frying or draining, in a small bowl, combine brown sugar, 1 teaspoon chipotle chili powder, 1-2 teaspoons cayenne pepper (to taste), 1 teaspoon smoked paprika, 1 teaspoon Old Bay seasoning, and 1 teaspoon garlic powder. Pour 3 tablespoons of hot frying oil (carefully taken from the pot) or melted butter into the dry spice mixture. Mix well until all ingredients are thoroughly combined into a sauce.
⏱️ 3 min - 10
Apply Nashville Hot Sauce (Optional): If desired, brush the prepared Nashville hot sauce generously over the hot fried fish fillets immediately after frying.
⏱️ 1 min - 11
Toast Buns: Lightly toast the brioche buns in a dry pan, toaster, or oven until golden brown.
⏱️ 2 min - 12
Assemble the Sandwiches: Spread a generous amount of the prepared tartar sauce on the bottom half of each toasted brioche bun. Place a fried fish fillet (plain or Nashville hot) on top of the tartar sauce. Layer sliced pickles on top of the fish. Place the top half of the toasted brioche bun to complete the sandwich. Serve immediately.
⏱️ 4 min