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Easy Beer Battered Fish Sandwich

This is the fried fish sandwich you'll actually make at home. Yes, it involves frying and homemade tartar sauce, but the whole thing is so easy can be made in about 20 minutes. The result is something that tastes like it took a whole lot longer than that.
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 10 servings
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Ingredients 

  • 1400 g fresh Atlantic cod, 140g/5oz per piece
  • kosher salt
  • 150 g AP flour
  • 150 g rice flour
  • 2 g baking soda
  • 2 g kosher salt
  • 350 mL light beer
  • high smoke point oil, enough to fill fry pot about 1.5"/4cm
  • 10 brioche buns
  • butterleaf lettuce
  • tartar sauce, recipe below

TARTAR SAUCE:

  • 175 g mayonnaise
  • juice of ½ lemon
  • 30 g bread and butter pickles, or sweet pickles
  • 20 g capers, chopped
  • 30 g 1/2c shallot, minced and rinsed
  • 1 clove garlic, minced and rinsed
  • 40 g dijon mustard
  • 10 g fresh dill, chopped
  • 10 g fresh parsley, chopped
Metric - US Customary

Instructions 

  • Season both sides of cod generously with salt. Set aside for 10minutes.
  • To make the beer batter, add 100g AP flour, 100g rice flour, baking soda and salt to a bowl and mix.
  • Whisk in most of the beer (all but about an ounce). Consistency should be pretty thin. About like melted ice cream. Refrigerate batter for about 10 minutes while you do the next two steps.
  • Add 1.5"/4cm oil to large heavy bottomed pot and heat over medium until temp reaches 375°F/190°C.
  • For the dredge, mix together 50g AP flour and 50g rice flour.
  • Dry the fish VERY well then dredge fish in the flour mixture.
  • Remove batter from fridge and check consistency. If it's a lot thicker than melted ice cream, add additional beer to thin.
  • Place pieces of fish in cooled batter to cover on all sides, then allow excess batter to drain off.
  • Drop pieces of fish into pre-heated oil very slowly and place down away from you. Cook for 2 ½ minutes, flipping over halfway through. Don't fry more than about 3 pieces of fish at a time to avoid cooling oil.
  • Remove from oil and place on a paper towel or wire rack to drain.
  • To serve, toast brioche* bun. Place a few pieces of butterleaf lettuce down on bottom bun, top with fish, and a generous amount of tartar sauce and top with bun.

TARTAR SAUCE:

  • Stir ingredients to combine.

Videos on how to make my brioche buns below:

  • BEEF ON WECK (The Absolute KING of Roast Beef Sandwiches)
  • FRIED CHICKEN SANDWICH RECIPE (with Potato Bun and Buttermilk Ranch)
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