Crispy Fish Filet Sandwich 🐟
Summary
Let’s get into the crispy, delicious Fish Filet Sandwich. Y’all this sandwich I made is so delicious and you will be making this EVERY time you are in the mood for fish. It was simple to make and had the most perfect crust, taste, and the cheese pull with the fish was just unreal.
I setup a delicious beer batter that really added the flavor and gave the fish a perfect outside texture. In this beer batter I added Cornstarch, Flour, Baking Powder, and Cold beer. This made for such a nice batter and the consistency was perfect. For exact measurements head down to the recipe card!
Just look at that, It look’s so delicious I’m already craving this recipe again!
This fish being fried in oil smelled so good, It started to get that golden crust and that’s exactly what you need to look for while you’re frying your beer battered fish.
Make sure when you’re getting your buns ready, you have to add cheese and broil the buns to get that perfect crispy texture. It broils very quick so make sure you keep an eye on it while broiling.
So good, Friends make sure you make it and let me know how you like it by leaving a review, or going to my page and DMing me!
👝 How to Store Leftovers
You can store these in an Air-Tight container!
🤔 Common Questions
Cod or haddock are popular
A light beer or lager is commonly used, I used Fosters.
Make sure the beer is very cold before adding into the dry ingredients. Add the beer into the dry ingredients to make the batter right before your ready to fry the fish. This will result in a very crispy batter.
Crispy Battered Fish Sandwich
Ingredients
- 4 cod filets patted dry & room temperature
- 1 tsp of each: paprika smoked paprika, onion powder, & garlic powder
- 1/2 tsp cayenne
- 2 tbsp Tonys Creole seasoning
- 1 cup + 2 tbsp cornstarch divided
- 1/2 qt vegetable oil
- 1 cup flour
- 1 tbsp baking powder
- 1 cup of COLD beer
- salt & pepper to taste
- 4 brioche buns
- 4 slices American cheese
- 2 tbsp butter softened
- Optional: Tatar sauce
Instructions
- Season the patted dry cod with a pinch of salt & pepper on both sides.
- In a bowl combine 1 cup cornstarch, Tony’s Creole, paprika, smoked paprika, onion powder, garlic powder, and cayenne. Dredge both sides of each filet in the cornstarch seasoning mixture and shake off the excess. Then place each piece on a baking sheet with a rack.
- To make the beer batter, in a separate bowl whisk together flour, baking powder, 2 tbsp cornstarch, and COLD beer. (Make sure it is the consistency of pancake batter).
- In a pan add vegetable oil and bring to a high heat (350°F-375°F). Adjust temp as necessary.
- Dredge each cod filet in the beer batter, let the excess drip off, and immediately place the filets in the oil. Fry them for 3 minutes on each side. Once they’re done set them aside on a baking sheet with a rack.
- Place the brioche buns on a baking sheet with a rack, spread softened butter on both buns, and add the American cheese slices to the bottom buns. Broil in the oven until the buns are slightly toasty and the cheese is melty.
- Place the crispy filets on the bottom buns, add tartar sauce on top of the filets, and top them with the top buns. Enjoy!
Nutrition
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