If you are on the hunt for a golden, crunchy, utterly satisfying meal, this Crispy Fried Fish Sandwiches with Tartar Sauce Recipe is sure to become one of your all-time favorites. Picture flaky white fish enveloped in a light, bubbly beer batter fried to crisp perfection, then nestled inside a soft brioche bun with a generous slathering of homemade tartar sauce and fresh lettuce. Every bite offers a perfect balance of textures and flavors that feels like the ultimate comfort food, yet with a touch of freshness and zing that keeps it exciting.
Ingredients You’ll Need
The beauty of this Crispy Fried Fish Sandwiches with Tartar Sauce Recipe lies in its simplicity. The ingredients are straightforward and easy to find, yet each plays a crucial role in building those layers of flavor and irresistible crunch.
- White fish fillets (such as cod or haddock): Choose firm, flaky fish for the perfect tender inside.
- Kosher salt: Enhances natural flavors without overpowering the delicate fish.
- Cornstarch: Adds extra crispness to the coating, ensuring a light, crunchy texture.
- All-purpose flour: Forms the base of the beer batter coating.
- Garlic powder: Brings a subtle kick of warmth and depth to the batter.
- Ground black pepper: Adds a gentle peppery note that complements the fish.
- Cold beer: The star of the batter, creating bubbles that help achieve an irresistible, airy crunch.
- Baking powder: Boosts the batter rise for that perfect crispy crust.
- Vegetable oil: Ideal for frying thanks to its neutral flavor and high smoke point.
- Brioche buns: Soft, slightly sweet buns that provide a rich contrast to the crispy fish.
- Fresh lettuce leaves: Add a refreshing crunch and lightness to the sandwich.
- Homemade tartar sauce: Creamy, tangy, and packed with flavor to tie all elements together beautifully.
How to Make Crispy Fried Fish Sandwiches with Tartar Sauce Recipe
Step 1: Prepare the Fish
Start by patting your fish fillets dry to remove any excess moisture—you want a dry surface so the coating sticks well. Lightly season with kosher salt and then dust both sides generously with cornstarch. This extra layer helps the batter cling and adds to that signature crispiness once fried.
Step 2: Mix the Dry Batter Ingredients
Next, whisk together the all-purpose flour, cornstarch, garlic powder, salt, and black pepper in a shallow bowl. This mixture will form the base for your delicious beer batter, so be sure everything is evenly combined.
Step 3: Make the Beer Batter
Slowly pour the cold beer into your dry ingredients while stirring gently until you get a smooth, thick batter without lumps. Then, fold in the baking powder—this little ingredient is the secret behind that irresistible light and crispy texture. Set the batter aside and let it rest briefly to let the bubbles develop.
Step 4: Heat the Oil for Frying
Fill a large skillet or deep fryer with vegetable oil deep enough to submerge the fish. Heat the oil to about 350°F (175°C), which is just right for frying crispy without absorbing too much oil. Using a thermometer can help maintain the correct temperature throughout frying.
Step 5: Coat and Fry the Fish
Dip each cornstarch-coated fillet into the beer batter, ensuring an even coat. Carefully place the fillets into the hot oil and fry about 4-5 minutes on each side. Look for a beautiful golden brown crust that crunches delightfully when bitten and reveals flaky fish inside. Once cooked, transfer the fish to a paper towel-lined plate to drain excess oil.
Step 6: Toast the Brioche Buns
While the fish rests, lightly toast your brioche buns on a skillet or griddle until they develop a slight crisp on the edges. This ensures your sandwich won’t get soggy and adds another layer of texture and warmth.
Step 7: Assemble the Sandwiches
Spread a generous amount of your homemade tartar sauce on the bottom half of each bun, then lay down a fresh lettuce leaf. Place the crispy fried fish on top and spoon more tartar sauce over the hot fillet for that creamy tang that complements every bite perfectly. Cap the sandwich with the top bun and get ready to dig in!
How to Serve Crispy Fried Fish Sandwiches with Tartar Sauce Recipe
Garnishes
Adding simple garnishes can elevate your fish sandwich to a whole new level. Try thinly sliced pickles for a bright crunch or a few rings of red onion to add a hint of sharpness. Lemon wedges served on the side work beautifully, too, offering a citrusy splash that cuts through the richness.
Side Dishes
This Crispy Fried Fish Sandwiches with Tartar Sauce Recipe shines even brighter when paired with classic sides. Creamy coleslaw adds a tangy, crunchy counterpart, while crisp potato chips bring a salty, satisfying bite. For a lighter option, a fresh garden salad dressed with a simple vinaigrette balances the meal perfectly.
Creative Ways to Present
For a fun twist, serve your fish sandwiches open-faced on a wooden board, showcasing the golden fillets and vibrant toppings. You can also stack multiple mini sandwiches for a group gathering or wrap them in parchment paper for a casual picnic vibe. Presentation is another way to share the joy of this recipe with your friends and family.
Make Ahead and Storage
Storing Leftovers
If you have any leftover sandwiches, wrap them tightly in foil or plastic wrap and refrigerate for up to 2 days. Keep the tartar sauce separate if possible to prevent the bread from getting soggy. When ready, reassemble and enjoy.
Freezing
While the fried fish is best fresh, you can freeze cooked fish fillets separately in an airtight container for up to one month. Thaw in the refrigerator overnight before reheating. Avoid freezing the assembled sandwiches to maintain flavor and texture.
Reheating
To revive the crispiness, reheat leftover fried fish in a preheated oven at 375°F (190°C) on a baking sheet for 10-12 minutes. This approach helps restore crunch without drying out the fish. Toast the buns fresh, then reassemble with tartar sauce and lettuce.
FAQs
Can I use a different type of fish for this recipe?
Absolutely! While cod and haddock are classic choices, other firm white fish like pollock, tilapia, or catfish work wonderfully. Just ensure the fillets are thick enough to hold up to frying.
What kind of beer is best for the batter?
A light, crisp beer such as a lager or pilsner works best to create a bubbly, light batter. Avoid dark or heavily flavored beers that might overpower the delicate fish.
Can I make the tartar sauce ahead of time?
Yes! Homemade tartar sauce actually benefits from resting a few hours or overnight in the fridge so the flavors meld nicely. Just be sure to store it in an airtight container.
Is it necessary to use brioche buns?
Brioche buns add a touch of sweetness and softness, which pairs beautifully with the fried fish, but you can use any burger-style bun you prefer. Just pick buns that hold up to the moisture and weight of the sandwich.
How do I know when the oil is at the right temperature for frying?
Using a thermometer is the most accurate method—aim for 350°F (175°C). If you don’t have one, test with a small drop of batter; it should sizzle immediately and rise to the surface without burning quickly.
Final Thoughts
There is nothing quite like biting into a crispy, golden fish sandwich with creamy tartar sauce to lift your spirits and satisfy your hunger. This Crispy Fried Fish Sandwiches with Tartar Sauce Recipe is so approachable yet delivers that perfect balance of crunch, flavor, and freshness that you’ll want to make it again and again. Gather your ingredients, fire up the fryer, and get ready to share this delicious classic with your loved ones—it’s pure comfort on a bun!
Print
Crispy Fried Fish Sandwiches with Tartar Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 sandwiches
- Category: Sandwich
- Method: Frying
- Cuisine: American
Description
This Fried Fish Sandwich recipe features crispy, golden battered white fish fillets served on toasted brioche buns with homemade tartar sauce and fresh lettuce. The beer batter creates a light, flaky crust that perfectly complements the tender fish inside, making it an irresistible and satisfying sandwich perfect for any occasion.
Ingredients
Fish and Batter
- 4 white fish fillets (such as cod or haddock)
- Kosher salt (to taste)
- 1 tablespoon cornstarch (for dusting fish)
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1¼ cups cold beer (choose your favorite)
- ½ teaspoon baking powder
- Vegetable oil (for deep frying)
Sandwich Assembly
- 4 brioche buns
- ½ recipe homemade tartar sauce
- 4 leaves fresh lettuce
Instructions
- Prepare the Fish: Pat dry the fish fillets using paper towels and lightly season both sides with kosher salt. Sprinkle each fillet evenly with cornstarch, ensuring they are fully coated; then set them aside to rest.
- Make the Batter Dry Mix: In a shallow mixing bowl, whisk together the all-purpose flour, cornstarch, garlic powder, kosher salt, and black pepper until evenly combined.
- Combine Wet Ingredients: Slowly pour the cold beer into the dry mixture while stirring continuously to form a smooth, thick batter. After the batter is well combined, stir in the baking powder and set aside to rest briefly.
- Heat the Oil: In a large heavy skillet or deep frying pan, pour vegetable oil deep enough to fully submerge the fish fillets. Heat the oil to 350°F (175°C), using a thermometer to ensure correct temperature for frying.
- Batter and Fry the Fish: Dip each fish fillet completely into the batter, allowing excess to drip off, then carefully place the fillets into the hot oil. Fry for about 4-5 minutes on each side until the batter is crispy and golden brown, and the fish flakes easily with a fork.
- Drain Excess Oil: Using tongs or a slotted spoon, transfer the fried fish fillets onto a paper towel-lined plate to absorb any excess oil.
- Toast the Buns: Lightly toast the brioche buns in the skillet or on a griddle until the surface is slightly crispy and golden, enhancing their flavor and texture.
- Assemble the Sandwiches: Spread a generous layer of homemade tartar sauce on the bottom half of each toasted bun. Add a fresh leaf of lettuce, then place the fried fish fillet on top. Spoon more tartar sauce over the fish for extra flavor.
- Serve: Close the sandwiches with the top bun and serve immediately. Complement the meal with your favorite side dishes such as coleslaw, potato chips, or a garden salad for a complete and satisfying lunch or dinner.
Notes
- Use fresh white fish fillets like cod or haddock for the best texture and flavor.
- Maintaining oil temperature is crucial for perfect crispy batter; too low results in greasy fish.
- Adjust seasoning in the batter to your taste, adding a pinch of cayenne for a hint of spice if desired.
- For best results, consume the sandwiches immediately after assembly to enjoy the contrast of crispy fish and soft buns.
- Homemade tartar sauce pairs perfectly but store-bought versions can also be used for convenience.
