Fish Sandwich Recipe
User Reviews
5
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Prep Time
25 mins
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Cook Time
15 mins
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Servings
4
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Calories
644 kcal
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Course
Main Course, Lunch, Dinner
Fish Sandwich Recipe
Description
The Fish Sandwich Recipe centers on fresh cod fillets that are seasoned and coated first with a seasoned flour mix, then dipped into a beer batter that creates a thick, crispy crust upon frying. The flour mixture includes all-purpose flour, cornstarch, baking powder, granulated garlic and onion, paprika, cayenne, salt, and black pepper, lending a balanced savory and mildly spicy flavor to the crust.
The fish is fried in hot oil at 350°F until cooked through and crispy on the outside. Toasted brioche buns and shredded cabbage add texture and moisture balance. A tartar sauce completes the sandwich for a creamy, tangy contrast to the crunch of the fish and cabbage.
This sandwich is designed to be eaten immediately after frying to maintain crispness. It pairs well with coleslaw or fries for a traditional casual meal. Prepared ingredients can be stored refrigerated for a few days but the sandwich is best fresh.
Leftover fried fish can be reheated in the oven for a few minutes to restore warmth. The recipe emphasizes maintaining oil temperature and spacing fish pieces to prevent sticking and preserve crispiness. Oil can be strained and reused a few times.
Ingredients
- neutral-flavored oil for frying
- 4 6- ounce cod fillet fresh
- ¾ cup all-purpose flour
- ¾ cup cornstarch
- 2 teaspoons baking powder
- 2 teaspoons granulated garlic
- 2 teaspoons onion powder
- 2 teaspoons paprika sweet
- 1 teaspoon cayenne pepper
- 1 tablespoon salt coarse
- ½ teaspoon black pepper ground
- 1 ¼ cup light beer or dark beer
- 4 Brioche buns toasted
- 1 cup red cabbage or green cabbage; shredded
- tartar sauce
- salt coarse, to taste
Instructions
- Add the oil to a 4- or 5-quart pot and heat it until it reaches 350°.
- In the meantime. pat the cod dry on both sides with paper towels and set them on a sheet tray lined with parchment paper.
- Gently season the fish on all sides with coarse salt. Set them to the side.
- In a medium-sized bowl whisk together the flour, cornstarch, baking powder, granulated garlic, granulated onion, paprika, cayenne, salt, and pepper.
- Take 2/3 cup of the mixture and sprinkle it on a sheet tray lined with parchment paper.
- Dredge the fish in the seasoned flour on the sheet tray until coated on all sides, and then set them to the side on the tray. They can sit like this for up to 10 minutes.
- While it is sitting in the flour you can make the tartar sauce and shred the cabbage. Set them to the side.
- Next, whisk the beer into the bowl of seasoned flour until it is thoroughly combined. It is like the consistency of a pancake batter. Be sure to watch my video.
- Shake off any excess flour from the fish and then add it to the beer batter and submerge it completely.
- Give the fish a little shake and then slowly add it to the oil while slowly waving it back and forth for 10 to 15 seconds so that it begins to fry to prevent it from sticking to the bottom of the pot.
- Cook for 5 to 7 minutes or until golden brown on the outside and cooked throughout.
- Set the fish to the side on a rack over a sheet tray to drain off any excess oil. Repeat the process until all the fish is fried.
- Add some shredded cabbage to the bottom of the toasted bun.
- Place on a piece of fried fish and add the tartar sauce and top bun. Make the other fish sandwiches and serve.
Notes
- Fry fish at 350°F and keep pieces spaced 1 to 2 inches apart to prevent sticking.
- Eat the sandwich soon after frying to keep the crust crispy; warmed leftovers work best reheated in the oven.
- Store fish and other ingredients separately in the refrigerator for up to three days; avoid freezing for best texture.
- Use fine straining and store used oil covered at room temperature for up to 4-6 weeks to reuse for frying.
- Serve with creamy coleslaw or shredded cabbage for added crunch and freshness.
- The cornstarch in the batter helps create a thick, crispy crust on the fish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 644 kcal
% Daily Value*
| Calories | 644kcal | 32% |
| Carbohydrates | 85g | 28% |
| Protein | 26g | 52% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.1g | 1% |
| Cholesterol | 174mg | 58% |
| Sodium | 2179mg | 91% |
| Potassium | 617mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 1052IU | 21% |
| Vitamin C | 11mg | 12% |
| Calcium | 168mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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