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Two fish sliders on a plate with a glass of beer.
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4.88 from 8 votes

Fried Fish Sandwich Recipe

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.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Dinner, Lunch, Main Course, Sandwiches
Cuisine: American
Servings: 4 sandwiches
Author: Sabine Venier

Equipment

  • Cast Iron Skillet
  • Deep Frying Thermometer

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