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The perfect fried fish sandwich doesn’t come from a drive-thru window, it comes from your kitchen. This beer battered fish sandwich delivers that satisfying crunch on the outside while keeping the fish tender and flaky on the inside. Topped with homemade tartar sauce and served on a soft bun, it’s everything a fast food fish sandwich wishes it could be.
If you love all things seafood check out my Seafood Boil Recipe (with cajun garlic butter sauce) or Fried Calamari Recipe.
Key Ingredients for fried fish sandwich
Fish
- Cod Fish Filet – Light, flaky, and perfect for frying. You can also use haddock or another white fish, but cod gives that iconic fish sandwich bite.
- Salt & Pepper – A light seasoning before the batter keeps things flavorful from the inside out.
Batter
- Flour – The base of the batter for structure.
- Paprika, Cajun Seasoning, Garlic Powder, Cayenne Pepper – Adds bold flavor and that subtle smoky heat.
- Eggs – Helps bind everything and gives the batter richness.
- Beer – Keeps the batter light and crispy. I like to use Modello or Coors Light, but any cheap light beer works. Avoid using something bitter like an IPA because you will taste it in the end result.
Tartar Sauce
- Mayo – The creamy base.
- Lemon Juice – Brightens the flavor and cuts through the richness.
- Dill, Dijon Mustard, Relish – The trifecta of tang, herbiness, and crunch. Use a little at a time and adjust to your vibe.
Commonly Asked Questions
Yes! Haddock, tilapia, or pollock all work well. Just make sure it’s a firm white boneless fish that can handle frying.
Nope. You can sub with sparkling water or club soda. The carbonation keeps the batter light and crispy.
Fried fish is best fresh, but leftovers can be stored in the fridge for up to 2 days. Reheat in the oven or air fryer for crispiness.
Fried Fish Sandwich
Ingredients
Fish:
- 1 lb Cod fish filet
- Salt
- Pepper
Batter:
- 1 cup Flour
- 1 tsp paprika
- 1 tbsp Cajun seasoning
- 2 tsp Garlic powder
- 1 tsp cayenne pepper
- 2 eggs whisked
- 1 ¼ cup beer, I used modello, a cheap light beer works great
Tartar sauce :
- ¼ cup mayo
- Squeeze of a Lemon
- 1 tsp Dill, chopped
- 1/2 tsp dijon mustard
- 1 1/2 tsp Relish
- 1/2 tsp capers , optional
Toppings
- Potato buns
- Red onion
- Lettuce
Instructions
- Slice the fish into portions for the sandwich. Season lightly with salt and pepper.
- In a bowl combine the flour with all the batter seasonings. Whisk in the egg, then gradually whisk in the beer until the batter is smooth and with no lumps. Take your time and don’t add too much beer because you don’t want a runny batter. If it seems too runny add a tad bit more flour. The batter should be able to stick to the fish without a lot falling off.
- Heat frying oil in a skillet about 3 inches deep over medium high heat. Dip the fish into the batter, shake off excess and immediately start to fry. Fry the fish for about 3 minutes per side. Place the fish on a wire rack to cool so it doesn’t get soggy.
- While the fish cools, make the tartar sauce. In a small bowl combine all the ingredients for the tartar sauce.
- Assemble your sandwich, I like to use a brioche bun or potato roll bun. Eat and enjoy!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
