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Beer Battered Fish Sandwiches
5 from 18 votes

Beer Battered Fish Sandwiches

This recipe creates beer battered cod filets fried to golden crispness served in buns with a kale and cabbage slaw. The batter is seasoned with garlic, onion, smoked paprika, salt, and pepper combined with light wheat beer, resulting in a crispy coating around moist fish. The accompanying slaw blends Tuscan kale, savoy cabbage, herbs, and a mayonnaise-based dressing with relish and vinegar for a fresh contrast.

Prep Time
35 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 4 people
Course: Main Course
Cuisine: American

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
    Cup of Yum
  1. Pat the fish completely dry with paper towels.
  2. 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.
  3. 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
  1. 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.
  2. 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.
  3. 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!
  4. 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.