If you’re looking for a delicious meal that’s easy to make at home, a fish sandwich is a fantastic choice! It’s crispy, flavorful, and packed within a warm, toasty bun. This recipe features fried white fish fillets that are golden brown on the outside and tender on the inside. Paired with fresh toppings and a tasty tartar sauce, it makes for a delightful lunch or dinner option.
Why Make This Recipe
Making your own fish sandwich at home is rewarding and fun! You control the ingredients, allowing you to choose fresh fish, and you can customize the toppings to your liking. This recipe is straightforward, making tasty homemade meals accessible even for beginners. Plus, nothing beats the satisfaction of biting into a crunchy, perfectly fried fish sandwich.
How to Make Fish Sandwich
Ingredients:
- 1½ pound haddock (or cod, or other firm white fish fillet, cut into 4 equal sandwich-size fillets)
- 1½ cups all-purpose flour (divided)
- ½ cup cornstarch
- 1½ teaspoons baking powder
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- ½ teaspoon sweet paprika
- 1 teaspoon Kosher salt (plus ½ teaspoon more for seasoning the fish)
- ½ teaspoon freshly ground pepper
- 1 to 1¼ cup light beer
- 1½ quarts vegetable oil (for deep frying)
- 4 toasted brioche buns
- 4 leaves of fresh lettuce
- Tartar sauce
- ½ cup shredded red cabbage
- ½ cup shredded green cabbage
- Kosher salt (to taste)
- Lime wedges (for serving)
Directions:
Prepare the fish: Start by patting the fish fillets dry with paper towels. Season both sides lightly with salt and set them aside while you prepare the batter.
Make the batter: In a mixing bowl, whisk together 1 cup of flour, cornstarch, baking powder, granulated garlic, granulated onion, paprika, salt, and black pepper. Gradually add in the beer, whisking until you get a smooth batter. It should be thick enough to coat the fish but still pourable. Let it rest for about 10 minutes while you heat the oil.
Heat the oil: Pour vegetable oil into a heavy-bottomed pot or deep fryer. Heat the oil to 350°F over medium-high heat—use a thermometer for accuracy.
Coat the fish: Place the remaining ½ cup of flour in a shallow dish. Lightly dredge each fish fillet in the flour, shaking off any excess. Then dip each fillet into the beer batter, allowing any extra batter to drip off.
Fry the fish: Carefully lower the coated fish fillets into the hot oil. Fry them in batches, without overcrowding, for about 4-5 minutes. Turn occasionally until they are golden brown and crispy. Once done, transfer the fried fish to a wire rack or a paper towel-lined plate to drain. Sprinkle with a pinch of salt while still hot.
Assemble the sandwiches: Toast the brioche buns until they are golden. Spread tartar sauce on both halves of each bun. Place a piece of fried fish on the bottom half, followed by some shredded red and green cabbage, a leaf of lettuce, and a sprinkle of Kosher salt. Top with the remaining toasted bun half.
Serve: Serve the fish sandwiches hot and crispy, with lime wedges and extra tartar sauce on the side. Enjoy your homemade meal!
How to Serve Fish Sandwich
Fish sandwiches are best served immediately while they are hot and crispy. Pair them with some crispy fries or a light salad for a complete meal. A squeeze of lime over the top adds a refreshing touch!
How to Store Fish Sandwich
If you have leftover fish fillets, store them in an airtight container in the fridge for up to 2 days. However, it’s best to store the components separately: keep the fried fish separate from the buns and toppings to maintain crunchiness.
Tips to Make Fish Sandwich
- Use a high-quality fish fillet for the best flavor.
- Ensure your oil is hot enough before frying; otherwise, the fish will absorb too much oil.
- Don’t overcrowd the oil while frying to ensure even cooking and crispiness.
- Experiment with different sauces or toppings to customize your sandwich; avocado or jalapeños can add great flavors!
Variation
For a healthier version, try baking the fish instead of frying. Season the fillets and bake them on a lined baking sheet in a preheated oven at 400°F for about 15-20 minutes until cooked through.
FAQs
Can I use frozen fish fillets?
Yes, you can use frozen fish fillets. Just make sure to thaw them completely and pat them dry before cooking.What type of fish is best for frying?
Firm white fish like haddock, cod, or tilapia work best for frying due to their texture.Can I make the batter ahead of time?
It is best to make the batter fresh for the best texture. However, you can prepare the dry ingredients beforehand and add the beer right before frying.
Enjoy creating this mouthwatering fish sandwich at home! It’s sure to become a favorite in no time.
Crispy Fish Sandwich
Ingredients
For the Fish
- 1.5 pounds haddock (or cod, or other firm white fish fillet, cut into 4 equal sandwich-size fillets) Choose high-quality fish for best flavor.
- 1.5 cups all-purpose flour (divided)
- 0.5 cup cornstarch
- 1.5 teaspoons baking powder
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 0.5 teaspoon sweet paprika
- 1 teaspoon Kosher salt (plus ½ teaspoon more for seasoning the fish)
- 0.5 teaspoon freshly ground pepper
- 1-1.25 cups light beer Adjust for batter consistency.
- 1.5 quarts vegetable oil (for deep frying) Ensure oil is hot enough before frying.
For Serving
- 4 pieces toasted brioche buns
- 4 leaves fresh lettuce Use your preferred type of lettuce.
- 0.5 cup shredded red cabbage
- 0.5 cup shredded green cabbage
- Kosher salt (to taste)
- Lime wedges (for serving) A squeeze of lime adds a nice touch.
- Tartar sauce To be spread on the buns.
Instructions
Preparation
- Pat the fish fillets dry with paper towels. Season both sides lightly with salt and set aside.
- In a mixing bowl, whisk together 1 cup of flour, cornstarch, baking powder, granulated garlic, granulated onion, paprika, salt, and black pepper.
- Gradually add in the beer, whisking until you get a smooth batter. Let it rest for about 10 minutes.
Cooking
- Pour vegetable oil into a heavy-bottomed pot and heat to 350°F.
- Lightly dredge each fish fillet in the remaining ½ cup of flour, shake off excess, and then dip into the beer batter.
- Carefully lower coated fillets into the hot oil and fry in batches for about 4-5 minutes or until golden brown. Drain on a wire rack or paper towels.
Assembly
- Toast the brioche buns until golden.
- Spread tartar sauce on both halves of each bun, add fried fish, shredded cabbages, and a leaf of lettuce, then top with the other half of the bun.
Serving
- Serve the fish sandwiches hot with lime wedges and extra tartar sauce on the side.
