Beer

Crispiest Beer-Battered Fish Sandwiches

June  3, 2021
1 Rating
Photo by Ty Mecham. Prop Stylist: Megan Hedgpeth. Food Stylist: Samantha Seneviratne.
Author Notes

There’s really no way around it: Making fried-fish sandwiches is a messy endeavor. But they're also irresistible, and so worth the cleanup. The first helpful tip? Get your oil hot and ready for frying before you start dipping the fish into the batter, because once it’s dipped, it has nowhere to go except directly in the oil. Another trick to keep in your back pocket? Cut the fish into pieces, which makes them easier to manage and ups the crunch factor of the whole sandwich.

The beer batter helps make the fried fish fluffy and wonderfully crispy, but the fish isn’t the only key component of this sandwich. A Potato Sandwich Bun from Arnold®, Brownberry®, or Oroweat® is the soft, toasty vessel that holds it all together, and the tangy banana pepper mayo brings a welcome kick of creaminess and acidity. —Samantha Seneviratne

Test Kitchen Notes

This recipe is shared in partnership with Arnold®, Brownberry®, and Oroweat®. —The Editors

Watch This Recipe
Crispiest Beer-Battered Fish Sandwiches
  • Prep time 15 minutes
  • Cook time 20 minutes
  • makes 4 sandwiches
Ingredients
  • For the banana pepper mayo:
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 teaspoon Old Bay seasoning
  • 1/2 cup finely chopped banana peppers, plus vinegar to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon kosher salt
  • For the beer-battered fish sandwiches:
  • Vegetable oil, for frying
  • 1 cup all-purpose flour, plus more for dusting
  • 1/4 cup cornstarch
  • 2 teaspoons Old Bay seasoning
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 bottle (11.2 ounces) your favorite beer
  • 4 (4-ounce) pieces of boneless skinless cod, each cut into 2 pieces
  • Shredded lettuce, for serving
  • 4 Arnold®, Brownberry®, or Oroweat® Potato Sandwich Buns buns, toasted
In This Recipe
Directions
  1. Heat a heavy-bottomed pot with at least 2 inches of oil over medium-high heat. Adjust the heat as necessary to maintain a temperature of 375°F. Combine all the ingredients for the banana pepper mayo and set aside.
  2. Make the beer batter: In a medium bowl, combine the flour, cornstarch, Old Bay, baking powder, salt, and pepper. Add the beer, a little bit at a time at first, in order to prevent lumps. Mix to combine.
  3. Set a bit of flour on a plate. Set a cooling rack over a rimmed baking sheet. Cover half with paper towels.
  4. Dry the fish well. Dip one piece into the batter, then in the flour, then in the batter again. Immediately drop into the hot oil. Repeat with a few more pieces. Cook until golden brown and cooked through. This will depend on the thickness of your fish, but start checking it after about 3 minutes. (You may want to pull out a test piece to gauge timing.) Transfer to the paper towel side of the rack for 1 to 2 minutes, then transfer to the other side. Repeat with the remaining fish.
  5. To serve, place a few pieces of fish on a bun, top with lettuce, and slather with the sauce.

See what other Food52ers are saying.

  • 2tattered
    2tattered
  • Elise Kollmann
    Elise Kollmann
  • joe
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3 Reviews

Elise K. July 17, 2021
Like all corporate success stories, here is Food52's creep from fresh, honest origins to promoting the "golden" miracle of a toasted Arnold's potato roll, so very important to the success of the recipe, and increasing profits. Disgusting
 
2tattered July 18, 2021
Get. A. Grip.
 
joe June 12, 2021
can you use gluten free flour?