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
Scale
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.
