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Home » Recipes » Seafood

Fried Fish Sandwich

Modified: Feb 24, 2024 · Published: Mar 22, 2017 by Jackie · This post may contain affiliate links · 2 Comments

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Jump to Recipe·Print Recipe·5 from 2 reviews

Light, flaky and delicious, our beer-battered Fried Fish Sandwich brings the magic of a local fish fry to your family table.

2 beer battered fish sandwiches on platter with glace of beer, sauce and fish filets on brown paper

Beer Battered Fish

Our Fried Fish Sandwich recipe is a nod to the flavors of our favorite Lenten fish fries: crispy, beer battered fish on a soft bun, topped with sautéed cabbage (Haluski). It's surprisingly easy to make at home, and tastes so much better than any frozen store-bought fish.

Serve it with: Coleslaw, French Fries, or Gouda Mac and Cheese.

Jump to:
  • Beer Battered Fish
  • Ingredients
  • Instructions
  • Top tip
  • Variations
  • FAQ
  • Related recipes
  • Fried Fish Sandwich recipe

Ingredients

ingredients for fried fish sandwich on marble countertop
  • SEMI HARD ROLLS (BUNS): sourdough, French bread rolls work best
  • FISH FILETS: fresh cod filets, sole filets, haddock, tilapia or perch
  • FLOUR: AP Flour (all purpose flour) for batter
  • BEER: any light beer or pilsner beer
  • GARLIC POWDER
  • PAPRIKA: ground paprika
  • BLACK PEPPER: freshly ground black pepper
  • FISH SEASONING: black fish seasoning
  • EGG: large or extra large egg for batter
  • RED CABBAGE: fresh red cabbage, shredded
  • OIL: for frying (vegetable oil or peanut oil)
  • BUTTER: salted butter or unsalted butter
  • SALT and PEPPER: to taste
  • GREEN ONION: fresh green onion, julienned (scallion)
  • CHILI SAUCE: for dipping

*see recipe card for quantities

Instructions

  1. Sauté the Cabbage: In a large sauté pan, melt butter and sauté shredded cabbage until tender and browned (about 15 minutes). Set aside.
  2. Make the Beer Batter: In a small mixing bowl, beat egg and add black pepper, paprika, and garlic powder. Add flour and mix. Whisk in beer until mixture resembles pancake batter.
  3. Fry the Fish: Heat 3 inches of vegetable oil to 375°F. Pat dry fish filets, dip in batter, and drop in hot oil until batter is browned, about 4 minutes (turning over half way through cooking).
  4. Let the Fish Cool: Transfer to plate lined with paper towel to drain excess oil.
  5. Assemble the Sandwich: To assemble sandwich place cabbage on bun and top with fish, garnish with green onions and serve with chili sauce

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Top tip

For a crispy (not soggy!) fish sandwich, drain excess oil from the fried fish on paper towels before assembling the sandwich. Avoid adding wet toppings directly to the fish.

fried fish sandwich on wooden platter, topped with purple cabbage

Variations

  • Traditional: skip the cabbage. Instead, add a generous amount of tartar sauce
  • Fast Food Style: top it with a slice of American cheese or Cheddar cheese
  • Dip it: in chili sauce, cocktail sauce, or tartar sauce
  • Fish and Chips: this fried fish is so good, it doesn't need a bun! Serve it alone with a generous portion of French Fries, tartar sauce and malt vinegar.

FAQ

What type of fish is best for a fried fish sandwich?

A mild flavored flaky fish works best. We recommend cod, sole, haddock, tilapia or perch.

How do I prevent the fish from becoming soggy in the sandwich?

For a crispy (not soggy!) fish sandwich, drain excess oil from the fried fish on paper towels before assembling the sandwich. Avoid adding wet toppings directly to the fish.

Can I freeze leftover fried fish?

We do not recommend storing or freezing leftovers, as they loose their crispiness when reheated. Plan ahead and make only as much as you need.

What kind of beer is best for beer battered fish?

Any light beer (Miller Lite, Bud Light, Corona light) or pilsner beer (Heineken, Budweiser, Amstel, Peroni) will work.

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2 beer battered fish sandwiches on platter with glace of beer, sauce and fish filets on brown paper

Fried Fish Sandwich recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Print Recipe

Light, flaky and delicious, our beer-battered Fried Fish Sandwich brings the magic of a local fish fry to your family table.

  • Total Time: 30 mins
  • Yield: 2 sandwiches 1x

Ingredients

Scale
  • 2 semi-hard rolls
  • 8 oz fresh fish filets (we like cod, sole, or perch)
  • 1 C flour
  • 12 oz light beer
  • 1 tablespoon garlic powder
  • 2 teaspoons paprika
  • 2 teaspoons black pepper
  • 2 teaspoons black fish seasoning
  • 1 egg
  • 1 lb red cabbage
  • Oil for frying
  • 2 tablespoons butter
  • salt and pepper
  • Green onion, julienned
  • Chili sauce

Instructions

  1. In a large sauté pan, melt butter and sauté shredded cabbage until tender and browned (about 15 minutes). Set aside.
  2. In a small mixing bowl, beat egg and add black pepper, paprika, and garlic powder. Add flour and mix. Whisk in beer until mixture resembles pancake batter.
  3. Heat 3 inches of vegetable oil to 375°
  4. Pat dry fish filets, dip in batter, and drop in hot oil until batter is browned, about 4 minutes (turning over half way through cooking).
  5. Transfer to plate lined with paper towel.
  6. To assemble sandwich place cabbage on bun and top with fish, garnish with green onions and serve with chili sauce.
  • Author: Superman Cooks
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Category: Sandwich
  • Cuisine: American

Nutrition

  • Serving Size: 1 sandwich
  • Calories: 968
  • Sugar: 10 g
  • Sodium: 1622 mg
  • Fat: 35.7 g
  • Carbohydrates: 87.8 g
  • Protein: 68.5 g
  • Cholesterol: 239.4 mg

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Comments

  1. Mimi says

    March 25, 2017 at 10:17 am

    Wonderful. I've never thought to use sole, but why not?!! There's nothing better than a fish sandwich!

    Reply
    • Jackie says

      February 24, 2024 at 3:23 pm

      thanks so much for stopping by Mimi! Sole is a great fish to use for this recipe because it is mild and flaky!

      Reply

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