Beer Battered Fish Sandwich

Extra crispy beer battered fried fish.

4 sandwiches
45 minutes
Ethan Chlebowski

Ingredients

Fish

  • White fish of choice
    450 g1 lb
  • Salt
    5 g1%
  • Flour
    50 g
  • Neutral oil
    for frying

Beer batter

  • Light beer
    200 g2 parts
  • Flour
    100 g1 parts
  • Cornstarch
    50 g1/2 part
  • Baking Powder
    5 g
  • Salt
    5 g
  • Vinegar
    10 g
  • Black Pepper
    a sprinkle

Chili crisp cilantro mayo

  • Mayonnaise
    50 g5 parts
  • Chili crisp oil
    10 g1 part
  • Rice Vinegar
    10 g1 part
  • Cilantro, minced
    a handful

Ginger cabbage slaw

  • Cabbage, thinly shaved
    1/3
  • Fresh ginger, thinly sliced
    1” knob
  • Rice Vinegar
    15 g
  • Neutral oil
    10 g
  • Sesame Oil
    5 g
  • Sesame Seeds
    a sprinkle
  • Chinese red chili flakes
    a sprinkle
  • Sugar
    a sprinkle
  • MSG
    a sprinkle
  • Salt
    to taste

Sandwich components

  • Brioche buns
    4
  • Pickled onions

Method

Step 1: Mix the sauce & slaw

Measure & mix all chili crisp cilantro mayo ingredients. Taste and adjust if needed.

For the slaw, thinly slice the cabbage and ginger. Add a sprinkle of salt and massage it into the cabbage, add the vinegar, oils, and other seasonings to taste.

Step 2: Prep the fish & preheat the frying oil

Cut the fish filet (s) into 4 even chunks, around the size of a sandwich bun. Mix the flour and salt in a bowl and set aside next to the pieces of fish.

Set a wok or large pot over medium-high heat and add the oil. Enough for about 2 inches up the sides of the pan. Heat until the oil reaches 350°F/176°C.

Step 3: Make the beer batter

Set a bowl over the scale and add the flour, cornstarch, baking powder, salt, and black pepper. Mix to combine. Add the vinegar and slowly drizzle in the beer while mixing until it has a thick texture somewhere in between a crepe and pancake batter. Be careful not to over-mix.

Step 4: Dip & fry the fish pieces

Ensure the oil is right around 350 F (176 C) before battering the fish. Pick up a piece of the fish with tongs and dip both sides into the flour and salt mixture. Transfer to the batter to coat, lift it out to allow excess batter to drip off, and then immediately move to the hot oil.

the fish until it is golden brown and crisp and reaches an internal temperature of 140°F/60°C. Transfer to a wire rack over a baking sheet and dab off the excess oil with a paper towel, and sprinkle immediately with salt.

  • Repeat this process with the remaining pieces of fish. Only fry a couple of pieces at a time to not overwhelm the frying oil.

Step 5: Assemble sandwiches and serve

Optionally toast the buns. Assemble the sandwiches with sauce on each bun, slaw, a fried portion of fish, and pickled onions. Enjoy.

“Serve the fried fish on a sandwich like I did here or use it for fish and chips.”

Ethan Chlebowski
Creator

Watch & Cook

Nutritional Information

PER SANDWICH
Calories557
56g
24g
31g

FAQ

What kind of fish works for this recipe?

Any flakey, mild white fish works like cod, halibut, sea bass, or tilapia. You’ll want fairly thick filets that will make a sizeable portion for a sandwich and also won’t overcook during the frying process.

Is there a substitute for the beer in the batter?

Beer is added here for two reasons: 1) For extra flavor: Beer adds malty and yeasty flavors to the batter, and helps browning for a more appealing golden crust.

2) For textural reasons: The carbonation provides air pockets throughout the batter. Additionally, when cooked, the alcohol in the beer evaporates more readily than water, allowing the batter to easily up into a light and airy structure.

If you don’t have beer or don’t consume alcohol, try substituting in seltzer water, which has bubbles that help keep the batter light. To make up for the added flavor and benefits, try adding a spoonful of molasses or honey, which will during cooking.

Can I make this sandwich without the slaw?

The bright, punchy slaw helps balance the of the fried fish, but you can make this sandwich however you want. For an easier substitute, you could quickly dress any thinly sliced greens with oil and vinegar, or just use extra pickled onions.