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–+ servings
Two fish sliders on a plate with a glass of beer.

Fried Fish Sandwich Recipe

Course: Dinner, Lunch, Main Course, Sandwiches
Cuisine: American
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4 sandwiches
Calories: 454kcal
Author: Sabine Venier
Crispy beer-battered fish fillets are sandwiched between brioche buns with lettuce and creamy tartar sauce! Step by step photos are below the recipe card.
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Equipment

Ingredients

For the Fish

  • 4 white fish fillets such as cod or haddock
  • Kosher salt to taste
  • 1 tablespoon cornstarch

For the Beer Batter

  • 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

For the Sandwiches

Instructions

  • Pat dry the fish fillets and lightly season with salt. Sprinkle with cornstarch on both sides and make sure that they are completely coated. Set aside.
    4 white fish fillets, Kosher salt, 1 tablespoon cornstarch
    Two pieces of fish on a wooden cutting board.
  • In a shallow mixing bowl, whisk together the all-purpose flour, cornstarch, garlic powder, salt, and black pepper.
    1 cup all-purpose flour, 2 tablespoons cornstarch, ¼ teaspoon garlic powder, ¼ teaspoon kosher salt, ¼ teaspoon ground black pepper
    Flour in a glass bowl on a white background.
  • Slowly pour in the cold beer while stirring until you achieve a smooth and thick batter. Afterward, stir in the baking powder and set aside.
    1¼ cups cold beer, ½ teaspoon baking powder
    A person whisking a mixture in a glass bowl.
  • In a large skillet, heat enough vegetable oil to submerge the fish fillets. Heat the oil to 350°F (175°C).
    Vegetable oil
  • Coat the fish fillets in the batter and carefully place them into the hot oil.
    A square of batter in a glass baking dish.
  • Fry for approximately 4-5 minutes on each side or until the fish turns golden brown and easily flakes with a fork. Once fried, transfer the fish fillets to a paper towel-lined plate to remove any excess oil.
    Two fried doughnuts on a napkin.
  • Lightly toast the brioche buns in the skillet or on a griddle until they are slightly crispy.
    4 brioche buns
  • Spread tartar sauce on the bottom half of each bun and add fresh lettuce. Place a fried fish fillet on top, and generously spoon more of your homemade tartar sauce over the fish.
    ½ recipe homemade tartar sauce, 4 leaves fresh lettuce
    Two sandwiches on a plate with lettuce and bread.
  • Close the sandwiches and serve immediately, along with your choice of side dishes, such as coleslaw, potato chips, or a simple garden salad.

Notes

  • Preheat the oil to 350-375°F for a crispy crust.
  • Properly cooked fish should read 145°F internally.
Storage: Store fried fish sandwiches in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 1sandwich | Calories: 454kcal | Carbohydrates: 54g | Protein: 42g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 85mg | Sodium: 505mg | Potassium: 635mg | Fiber: 2g | Sugar: 3g | Vitamin A: 41IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 4mg