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This crispy and crunchy fish sandwich is served on toasty sweet rolls topped with lemony tartar sauce and a squeeze of lime! The mild white fish and light, flavorful beer batter make this easy recipe a standout.
Like crispy beer battered fish and battered chicken, a fish sandwich relies on a savory beer batter that encases flaky fish filets. They’re dipped, lightly fried, and then nestled on toasted brioche buns along with a generous swipe of creamy sauce and shredded cabbage. I love to serve these sandwiches with a big pile of savory garlic fries for a pub lunch at home with a glass of cold beer on the side.
You’ll Love These Golden & Crispy Fish Sandwiches
- Light and crisp. I love the texture of the fried fish, which has a delicious crunch on the outside and a hot and flaky inside.
- Works for lunch or dinner. Enjoy sandwiches for a weekend lunch, or serve them for dinner! Add a side of chili cheese fries to make this a super-filling meal.
- Quick. Just 10 minutes of active cooking time is needed to fry the fish, and you’ll clock in at less than 30 minutes in total. That’s my kind of recipe!
- Better than fast food. We’ve all indulged in fast-food versions of a fish sandwich, but making it yourself is so, so much better. You can adapt it to your personal preferences (try different sauces and toppings! A different type of bun!), and it’s best eaten super fresh.
Recipe Ingredients
- Fish – A white fish fillet, such as haddock, cod, or another firm white fish (flounder is a more affordable option).
- Flour – All-purpose flour is used to dredge each fish piece and is also included in the batter.
- Batter – Flour, cornstarch, baking powder, garlic powder, onion powder, sweet paprika, salt and pepper, light beer.
- Vegetable Oil – Used to deep fry the fish. Peanut oil is also a great choice for frying food.
- Serving – Brioche buns (or buns of your choice), lettuce, Tartar sauce, shredded red and green cabbage, and lime wedges.
Tips and Variation Ideas
- What kind of beer to use? A pale ale or a light lager rather than IPAs or stout are the best beers because they won’t overpower the taste of the fish. Some examples of lighter beers include Sierra Nevada Pale Ale, Deschutes Mirror Pond, Miller Lite, or Coors Light.
- Keep the beer cold: Make sure the beer is cold when you add it to the batter. This helps create the light, crispy coating.
- Can kids eat it? Yes—even though there’s beer in the batter, the alcohol will dissipate while cooking. But, if you are concerned or don’t drink alcohol, you can just as easily use a non-alcoholic beer.
- Make the fish in the air fryer. Like in my recipe for air fryer tilapia, start by heating the air fryer to 380°F, place the battered fish in the basket, and spray it with nonstick cooking spray. Cook the fish for about 12 minutes until crisp. The fish will have a slightly different texture if you cook it in the air fryer rather than on the stove.
- Add cheese. Add a slice or two of cheese—any type you like!—to the top of the fish as you assemble the sandwich. It will slightly melt into the fish and bun, so good!
What Can You Serve On the Side?
Traditional fries are a natural choice to serve with fish sandwiches, and I also love a side of asparagus fries, air fryer zucchini fries, or crisp zucchini chips! Try a hearty German potato salad or garlicky grilled vegetables with lemon vinaigrette to add a few veggies. Or serve a salty-sweet side of roasted sweet potatoes!
How to Store and Reheat Extras
Like most fried foods, this fish sandwich is best eaten fresh and hot. But if you have leftovers it’s fine to save them and rewarm them for another time. Here’s how:
- Fridge – Wrap leftovers in foil and store them in the fridge for up to 3 days.
- To Reheat – Place the sandwiches on a baking sheet, and heat them in a 300 F oven for about 10 minutes, or until warm and slightly crisp.
More Hearty Sandwiches to Try
Fish Sandwich
This crispy, crunchy fish sandwich is served on toasty sweet rolls topped with tartar sauce and a squeeze of lime.
Ingredients
For the Fish
- 1½ pound haddock, cod, or other firm white fish fillet, cut into 4 equal sandwich-size fillets
- 1½ cups all-purpose flour, divided
- ½ cup cornstarch
- 1½ teaspoons
baking powder
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- ½ teaspoon sweet paprika
- 1 teaspoon Kosher salt, plus ½ teaspoon more for seasoning the fish
- ½ teaspoon freshly ground pepper
- 1 to 1¼ cup light beer
- 1½ quarts vegetable oil for deep frying
For Assembling the Sandwiches
- 4 toasted brioche buns
- 4 leaves of fresh lettuce
- tartar sauce
- ½ cup shredded red cabbage
- ½ cup shredded green cabbage
- Kosher salt, salt to taste
- lime wedges, for servings
Instructions
- Prepare the fish. Pat the fish fillets dry with paper towels and season both sides lightly with salt. Set aside while preparing the batter.
- Make the batter. In a mixing bowl, whisk together 1 cup of flour, cornstarch, baking powder, granulated garlic, granulated onion, paprika, salt, and black pepper. Gradually pour in the beer, whisking until a smooth batter forms. The consistency should be similar to pancake batter—thick enough to coat the fish but still pourable. Let the batter rest for about 10 minutes while heating the oil.
- Heat the oil. Pour the vegetable oil into a heavy-bottomed pot or deep fryer and heat it to 350°F over medium-high heat. Use a thermometer to ensure accuracy.
- Coat the fish. Place the remaining ½ cup of flour in a shallow dish. Lightly dredge each fish fillet in the flour, shaking off excess. Then, dip each fillet into the beer batter, allowing any excess to drip off.
- Fry the fish. Carefully lower the coated fish fillets into the hot oil, working in batches to avoid overcrowding. Fry for 4-5 minutes, turning occasionally, until golden brown and crispy. Transfer the fried fish to a wire rack or paper towel-lined plate to drain. Immediately sprinkle with a pinch of salt.
- Assemble the sandwiches. Toast the brioche buns until golden. Spread tartar sauce on both halves of each bun. Place a piece of crispy fried fish on the bottom half, followed by a mix of shredded red and green cabbage, a leaf of lettuce, and a sprinkle of Kosher salt. Top with the remaining toasted bun half.
- Serve. Serve the fish sandwiches immediately while hot and crispy, with a lime wedge and extra tartar sauce on the side. Enjoy!
Equipment
Nutrition
Calories: 766kcal | Carbohydrates: 93g | Protein: 43g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.01g | Cholesterol: 235mg | Sodium: 1341mg | Potassium: 639mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1117IU | Vitamin C: 10mg | Calcium: 94mg | Iron: 4mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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How to Make a Fish Sandwich
- Prepare the Fish. Pat the fish fillets dry and season with salt.
- Make the Batter. In a mixing bowl, whisk together 1 cup of flour and the rest of the batter ingredients.
- Heat the Oil. Pour the vegetable oil into a heavy-bottomed pot or deep fryer and heat it to 350°F.
- Coat the Fish. Lightly dredge each fish fillet in flour, then dip each fillet into the beer batter.
- Fry the Fish. Carefully place the battered into the hot oil and fry for 4-5 minutes until golden brown and crispy.
- Drain. Transfer the fried fish to a plate to drain.
- Assemble the Sandwiches. Toast the brioche buns and spread tartar sauce on both halves. Place fried fish on the bottom half.
- Add Cabbage. Now add the mix of shredded red and green cabbage.
- Top with Lettuce. Add a leaf of lettuce, a sprinkle of salt, and the other bun half.
- Serve. Serve the fish sandwiches immediately, with a lime wedge and extra tartar sauce on the side.
