Serves 4
40 min
Crispy Beer Battered Fish Sandwich
Recipe GLPRbf49e76cca2a3a
Golden, crispy beer-battered fish fillets stacked on toasted baguette with creamy coleslaw and tangy tartar sauce. The light, airy beer batter gives the fish an irresistible crunch while keeping the interior tender and flaky. A classic sandwich that's ready in under an hour.
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Ingredients
1 (12 ounce) bottle beer
2 cups all-purpose flour
1 teaspoon baking powder
1 large egg, lightly beaten
1 pound white fish fillets (cod, halibut, or haddock), cut into 4 sandwich-sized pieces
Salt and pepper to taste
1/2 cup all-purpose flour for dredging
Oil for frying
2 baguettes, each cut into 4 pieces and split in half
2 cups coleslaw
1/2 cup tartar sauce
Directions
Pour the beer into a large mixing bowl and let it sit for 2 minutes to allow some carbonation to release. Whisk in the 2 cups of flour, baking powder, and the beaten egg until just combined—the batter should be slightly lumpy and thick like pancake batter.
Pat the fish pieces dry with paper towels, then season both sides with salt and pepper. Place the 1/2 cup of dredging flour in a shallow dish.
Lightly dredge each fish piece in the flour, shaking off any excess, then dip it into the beer batter, coating all sides evenly.
Heat oil in a deep skillet or Dutch oven to 375°F. Carefully place the battered fish pieces into the hot oil, working in batches if needed to avoid overcrowding. Fry for 4–5 minutes until the exterior is golden brown and crispy, turning halfway through. The internal temperature should reach 160°F.
Transfer the fried fish to a paper towel-lined plate to drain excess oil.
Lightly toast the cut baguette halves in a toaster or under the broiler until golden and crispy.
Spread tartar sauce on the bottom half of each baguette piece. Layer one fried fish piece on top, then top with 1/2 cup of coleslaw. Close each sandwich with the baguette top and serve immediately while the fish is still warm and crispy.
