Beer Battered Fish Sandwiches
User Reviews
5
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Prep Time
35 mins
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Cook Time
20 mins
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Total Time
55 mins
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Servings
4 people
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Course
Main Course
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Cuisine
American
Beer Battered Fish Sandwiches
Description
The fish is dried thoroughly then dipped in a smooth batter made from all-purpose flour, garlic and onion powders, smoked paprika, salt, pepper, and beer. The coated cod filets fry in hot oil until sides are golden and crispy, about 3-4 minutes per side. Excess oil is absorbed by paper towels to maintain crispness.
The slaw is prepared by shredding kale and savoy cabbage, mixing with parsley, cilantro, and chives. The dressing combines mayonnaise with sweet relish, Dijon mustard, and apple cider vinegar, tossed with the greens to provide a tangy, herbaceous topping for the sandwiches.
Together, the beer battered fish and kale slaw create a balance of rich fried texture and crisp, flavorful vegetables. Placed in buns, they make satisfying sandwiches with layered textures and a range of savory, smoky, and fresh elements.
The slaw recipe is adapted from Bon Appétit and adds a green, crunchy element to the fried fish. The beer choice influences the batter’s flavor and lightness, with light wheat beer suggested here.
Ingredients
crispy beer battered fish
- 1 pound cod cut into 4 filets, fresh
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- ½ teaspoon black pepper freshly cracked
- 10 ounces beer I like to use a light wheat beer, your favorite
- 1/4 cup canola oil or vegetable oil
- tartar sauce for serving
- 4 of your favorite buns
kale slaw
- 1 medium bunch Tuscan kale
- 1 small savoy cabbage
- 3 tablespoons parsley chopped, fresh
- 3 tablespoons cilantro chopped, fresh
- 2 tablespoons chives chopped
- 1/3 cup mayonnaise
- 3 tablespoons sweet relish
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
Instructions
crispy fish
- Pat the fish completely dry with paper towels.
- In a bowl, whisk together the flour, garlic powder, onion powder, smoked pap, salt and pepper. Pour in the beer and whisk until a smooth batter forms.
- Heat a large nonstick skillet over medium-high heat and add the oil. You want the oil to be between 325 and 350 degrees F - you can always test a drop of the batter first to see if it's hot enough. Dip the fish in the batter and coat it completely, then drop it in the skillet to fry. Let each piece of fish fry until the sides appear golden and crispy, about 3 to 4 minutes per side. Gently remove the pieces with a spatula and place them on a paper towel to absorb any liquid. Repeat with all the fish, adding more oil if needed.
kale slaw
- Strip the kale leaves from the stems and use a knife to chop them into shreds. Make the same sized shreds with the savoy cabbage. Place the kale, cabbage, parsley, cilantro and chives in a bowl.
- In a small bowl, whisk together the mayo, relish, mustard and apple cider vinegar until smooth. Pour the dressing over the slaw and use kitchen tongs (or even your hands) to toss it well.
- To assemble the sandwiches, add a bit of tartar sauce on the bottom of each bun. Top with a piece of fish, then with the slaw. Serve immediately!
- Note: this slaw actually stays great in the fridge for 1 to 2 days. However, the fish breading is so light, that is really must be eaten right after cooking, or else it gets soggy.
Notes
- The kale slaw is adapted from Bon Appétit, offering a fresh, herbaceous complement to the fried fish.
- Using a light wheat beer in the batter creates a lighter, crisper coating.
- Patting fish dry before battering ensures a better crispy crust.
User Reviews
Overall Rating
5
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