Fried Fish Sandwich

This beer batter Fried Fish Sandwich has layers of flaky fish with a crispy fried shell. It’s stacked on buttery brioche with a layer of pickly tartar sauce and a crunchy slaw.

This beer battered fried fish sandwich is made with crispy fried fish, cabbage slaw, and a tartar sauce with lots of pickly flavor, all served on a buttery brioche bun. The light beer batter fries up crisp and pairs well with the soft brioche and creamy sauce.

One of the best parts of this sandwich is the mix of texture and flavor in every bite. The slaw adds crunch while the tartar sauce brings acidity that balances the fried fish. It feels like the kind of sandwich you’d order at a seafood spot in the summer, but it’s easy enough to make at home.

• Sandwiches

Fried Fish Sandwich

This beer batter Fried Fish Sandwich has layers of flaky fish with a crispy fried shell. It's stacked on buttery brioche with a layer of pickly tartar sauce and a crunchy slaw.

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Ingredients

Serves 4 sandwiches

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Tartar sauce:

• ▢ 1/2 cup Kewpie mayo
• ▢ 1 tbsp crème fraîche or sour cream)
• ▢ 1 tbsp Chopped dill
• ▢ 1 tbsp Chopped parsley 
• ▢ 1 tbsp chopped cornichons
• ▢ 1 tsp capers
• ▢ 1 tbsp chopped shallot 
• ▢ 1 tbsp chopped chives
• ▢ sea salt
• ▢ pepper

The beer batter:

• ▢ 1 cup all-purpose flour
• ▢ 1/2 cup rice flour
• ▢ 1 tsp baking powder 
• ▢ 1 cup lager beer (I like Narragansett)
• ▢ 1 tbsp vodka (helps lower the boiling point of the liquid for a better fry)

The slaw: 

• ▢ 1 cup sliced purple cabbage
• ▢ 1 small red onion, thinly sliced
• ▢ 1/4 cup Kewpie mayo
• ▢ 1 tsp dijon mustard
• ▢ 1/2 tsp sugar 
• ▢ 1 tsp rice vinegar 

The rest:

• ▢ 4 4oz filets flaky white white fish (hake, snapper cod etc)
• ▢ Lemon zest
• ▢ 4 brioche buns 
• ▢ 2 tbsp butter for toasting the buns 
• ▢ 1-2 quarts peanut oil

Instructions 

• Cure the fish: by patting dry and seasoning with lemon zest, salt and pepper. Transfer to the fridge while you prep everything else.
• Make the tartar sauce: by chopping all ingredients and adding to a bowl. Mix well until nice and creamy. Season to taste.
• Make the slaw: by adding the mayo, dijon, sugar and vinegar to a bowl and mixing until combined. Chop cabbage and slice red onion. Add everything to a bowl and combine. Season to taste.
• Prepare the fish: Add fry oil to a deep cast iron skillet or pan. Heat until temperature is 350 degrees.
• Make beer batter: Add AP flour, rice flour, baking powder to a bowl. Add vodka and beer. Being careful to not overmix (you want some of those bubbles on the top of the batter) get a smooth light batter consistency. 
• Fry fish: When oil has reached 350, coat fish in beer batter and immediately add to the oil, carefully shaking the fish as you add it to the oil. Shaking allows the batter to break off slightly into those crispy bits. Cook for about 4 min per side. Transfer to a cooling rack and immediately sprinkle with flaky sea salt while it's still hot. 
• Assembly: Add butter to a skillet and toast your brioche buns. Add a layer of tartar sauce, a piece of crispy fish and a handful of slaw to your sandwich. Slice in half and enjoy! 

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