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Fish Sandwich Recipe
5 from 33 votes

Fish Sandwich Recipe

This fish sandwich recipe features crispy fried cod fillets coated in a seasoned beer batter, served on toasted brioche buns with shredded cabbage and tartar sauce. The batter uses a mix of flour, cornstarch, baking powder, and spices combined with beer to create a light, crunchy crust. The fish is seasoned with coarse salt before dredging and frying in hot oil. The sandwich provides a satisfying combination of crispy texture and fresh, creamy toppings, ideal for a classic fried fish sandwich experience.

Prep Time
25 mins
Cook Time
15 mins
Servings: 4
Calories: 644 kcal
Course: Main Course, Lunch, Dinner
Cuisine: American, British

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

    Cup of Yum
  1. Add the oil to a 4- or 5-quart pot and heat it until it reaches 350°.
  2. In the meantime. pat the cod dry on both sides with paper towels and set them on a sheet tray lined with parchment paper.
  3. Gently season the fish on all sides with coarse salt. Set them to the side.
  4. In a medium-sized bowl whisk together the flour, cornstarch, baking powder, granulated garlic, granulated onion, paprika, cayenne, salt, and pepper.
  5. Take 2/3 cup of the mixture and sprinkle it on a sheet tray lined with parchment paper.
  6. 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.
  7. While it is sitting in the flour you can make the tartar sauce and shred the cabbage. Set them to the side.
  8. 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.
  9. Shake off any excess flour from the fish and then add it to the beer batter and submerge it completely.
  10. 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.
  11. Cook for 5 to 7 minutes or until golden brown on the outside and cooked throughout.
  12. 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.
  13. Add some shredded cabbage to the bottom of the toasted bun.
  14. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 644

% 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.