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Prep time
15 minutes
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Cook time
20 minutes
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makes
4 sandwiches
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
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Crispiest Beer-Battered Fish Sandwiches
Ingredients
- For the banana pepper mayo:
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1/4 cup
mayonnaise
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1/4 cup
sour cream
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1/2 teaspoon
Old Bay seasoning
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1/2 cup
finely chopped banana peppers, plus vinegar to taste
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1/2 teaspoon
freshly ground black pepper
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1/2 teaspoon
kosher salt
- For the beer-battered fish sandwiches:
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Vegetable oil, for frying
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1 cup
all-purpose flour, plus more for dusting
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1/4 cup
cornstarch
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2 teaspoons
Old Bay seasoning
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1 teaspoon
baking powder
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1 teaspoon
kosher salt
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1/2 teaspoon
freshly ground black pepper
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1
bottle (11.2 ounces) your favorite beer
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4
(4-ounce) pieces of boneless skinless cod, each cut into 2 pieces
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Shredded lettuce, for serving
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4
Arnold®, Brownberry®, or Oroweat® Potato Sandwich Buns buns, toasted
Directions
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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.
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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.
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Set a bit of flour on a plate. Set a cooling rack over a rimmed baking sheet. Cover half with paper towels.
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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.
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To serve, place a few pieces of fish on a bun, top with lettuce, and slather with the sauce.
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