Beer Battered Fried Fish Sandwich
Beer Battered Fried Fish Sandwich
Ingredients
For the Fish and Batter
- 4 cod fillets, about 6 ounces each, patted dry
- 1 1/2 cups all-purpose flour
- 1/2 cup corn starch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 1/2 teaspoons salt, divided
- 1/2 teaspoon black pepper, divided
- 1 1/2 cups cold beer, lager or pilsner recommended
- 6 cups vegetable oil, for deep frying
For Assembly
- 4 brioche buns, toasted, if desired
- 1/2 cup tartar sauce, or as needed
- 4 leaves green leaf lettuce
- 1 tomato, sliced
- 1/2 cup dill pickle chips
Instructions
- 1
Pat the cod fillets thoroughly dry with paper towels. Season both sides of each fillet with 1 teaspoon of salt and 1/4 teaspoon of black pepper.
⏱️ 3 min
- 2
In a large bowl, whisk together the all-purpose flour, corn starch, paprika, garlic powder, onion powder, the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
⏱️ 2 min
- 3
Gradually pour the cold beer into the dry ingredients, whisking gently until just combined. Be careful not to overmix; a few lumps are fine. Overmixing can develop the gluten and make the batter tough.
⏱️ 3 min
- 4
Pour the vegetable oil into a large, heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to ensure accurate temperature.
⏱️ 7 min•🌡️ 350
- 5
Working with one fillet at a time, dip each seasoned cod fillet into the prepared beer batter, ensuring it is fully coated. Allow any excess batter to drip off.
⏱️ 3 min
- 6
Carefully place the battered fish into the hot oil, one or two pieces at a time, depending on the size of your pot, to avoid overcrowding. Do not overcrowd the pot, as this will lower the oil temperature and result in greasy fish.
⏱️ 1 min
- 7
Fry the fish for 3-5 minutes per side, or until it is golden brown, crispy, and cooked through. The internal temperature of the fish should reach 145°F (63°C).
⏱️ 8 min
- 8
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 to drain any excess oil. Season lightly with a pinch of salt immediately after removing from the oil.
⏱️ 1 min
- 9
While the fish is frying or resting, prepare the brioche buns. Spread a generous amount of tartar sauce on both the top and bottom halves of each bun.
⏱️ 1 min
- 10
Assemble the sandwiches: place a leaf of lettuce on the bottom half of each bun. Top with a fried fish fillet.
⏱️ 1 min
- 11
Add slices of tomato and dill pickle chips on top of the fish.
⏱️ 1 min
- 12
Complete the sandwich by placing the top bun on top. Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Beer Battered Fried Fish Sandwich
For the Fish and Batter
- 4 cod fillets, about 6 ounces each, patted dry
- 1 1/2 cups all-purpose flour
- 1/2 cup corn starch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 1/2 teaspoons salt, divided
- 1/2 teaspoon black pepper, divided
- 1 1/2 cups cold beer, lager or pilsner recommended
- 6 cups vegetable oil, for deep frying
For Assembly
- 4 brioche buns, toasted, if desired
- 1/2 cup tartar sauce, or as needed
- 4 leaves green leaf lettuce
- 1 tomato, sliced
- 1/2 cup dill pickle chips
Instructions
- 1
Pat the cod fillets thoroughly dry with paper towels. Season both sides of each fillet with 1 teaspoon of salt and 1/4 teaspoon of black pepper.
⏱️ 3 min - 2
In a large bowl, whisk together the all-purpose flour, corn starch, paprika, garlic powder, onion powder, the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
⏱️ 2 min - 3
Gradually pour the cold beer into the dry ingredients, whisking gently until just combined. Be careful not to overmix; a few lumps are fine. Overmixing can develop the gluten and make the batter tough.
⏱️ 3 min - 4
Pour the vegetable oil into a large, heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to ensure accurate temperature.
⏱️ 7 min•🌡️ 350 - 5
Working with one fillet at a time, dip each seasoned cod fillet into the prepared beer batter, ensuring it is fully coated. Allow any excess batter to drip off.
⏱️ 3 min - 6
Carefully place the battered fish into the hot oil, one or two pieces at a time, depending on the size of your pot, to avoid overcrowding. Do not overcrowd the pot, as this will lower the oil temperature and result in greasy fish.
⏱️ 1 min - 7
Fry the fish for 3-5 minutes per side, or until it is golden brown, crispy, and cooked through. The internal temperature of the fish should reach 145°F (63°C).
⏱️ 8 min - 8
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 to drain any excess oil. Season lightly with a pinch of salt immediately after removing from the oil.
⏱️ 1 min - 9
While the fish is frying or resting, prepare the brioche buns. Spread a generous amount of tartar sauce on both the top and bottom halves of each bun.
⏱️ 1 min - 10
Assemble the sandwiches: place a leaf of lettuce on the bottom half of each bun. Top with a fried fish fillet.
⏱️ 1 min - 11
Add slices of tomato and dill pickle chips on top of the fish.
⏱️ 1 min - 12
Complete the sandwich by placing the top bun on top. Serve immediately and enjoy!
⏱️ 1 min