Beer Battered Fish Sandwich
A giant, ultra-crispy beer battered fish sandwich with gourmet homemade tartar sauce, bacon, lettuce, and tomato on a toasted bun. This homemade fried fish sandwich beats any drive-thru.
Servings: 2 sandwiches
Ingredients
Fish & Batter
- 2 cod fillets
- Lemon Bae seasoning or Old Bay + lemon pepper
- 1 cup AP seasoned flour or seasoned flour of choice
- 1 heaping tablespoon cornstarch
- 1 cup ice-cold beer or club soda / NA beer
- Oil for frying
Gourmet Tartar Sauce
- ½ cup mayonnaise
- 1-2 tablespoon sweet relish
- 1 tablespoon lemon juice
- 2 teaspoon Worcestershire sauce
- 2 tablespoon capers rough chopped
- 1 shallot finely diced
- 2 tablespoon fresh dill chopped
- Cajun seasoning to taste
To Assemble
- 2 buns toasted
- Lettuce tomato, red onion, and bacon
Instructions
- Season cod with Lemon Bae and rest in the fridge 15–20 minutes.
- Make the tartar sauce: combine mayo, relish, lemon, Worcestershire, capers, shallot, dill, and Cajun seasoning. Chill.
- Whisk seasoned flour, cornstarch, and ice-cold beer to a thin pancake-batter consistency.
- Heat oil to 350–360°F.
- Dip fish in batter, knock off excess, and fry, flipping to cook evenly until golden and crisp.
- Drain on a wire rack and salt immediately.
- Toast buns, spread tartar on both sides, and stack lettuce, tomato, red onion, bacon, and fish. Serve.
Notes
Keep the beer and batter ice cold for maximum crisp — cold batter into hot oil is the whole trick.
For an alcohol-free version, swap the beer for cold club soda, seltzer, or non-alcoholic beer.
Drain the fried fish on a wire rack, not paper towels, and salt it right out of the oil to keep it crispy.
