Crispy Fish Sandwich
This crispy fish sandwich features golden brown fried fish fillets within a toasted brioche bun, complemented with fresh toppings and tangy tartar sauce, making for a delicious meal any time of day.
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.
Notes
Store leftover fish fillets in an airtight container for up to 2 days. Best to keep components separate to maintain crunchiness. Experiment with sauces and toppings for variety.