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Crispy Beer Battered Fish Sandwich

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Crispy Beer Battered Fish
Light flaky, tender and moist cod wrapped in a beer batter and fried until crispy and golden brown; served in a baguette with coleslaw and tartar sauce.

Over the last few days as I have been contemplating my St. Patrick’s Day dishes, but I could not get the thought of fish and chips out of my head. After a while I decided that the easiest way to get past the road block was to simply give in and make some fish and chips. I do not make fish and chips all that often so when I do I like to indulge a bit and I go with cod for the fish. Cod is my favourite fish for fish and chips as it has an amazing texture after frying that just goes perfectly with the crispy coating. Speaking of the batter, with all of the thoughts of St Patrick’s day I could hardly not go with a beer batter and a Guinness beer batter at that!

Crispy Beer Battered Fish
At this point another one of my recent obsessions, an obsession with po’boys, took hold, and I could not resist turning the fish and chips meal into a crispy fried fish sandwich with fries. So the idea was a fried fish sandwich but the fish was looking rather lonely in the bun all by itself and a dollop of mayo was certainly not going to be good enough! We needed some serious condiments for this proud and noble fried cod in a bun! After a quick thought about a remoulade sauce was dismissed as not being Irish enough, I realized that I would be missing out on my favourite fish and chips sides, the creamy coleslaw and the tangy tartar sauce and with that I had my condiments and they would do the cod proud!

Crispy Beer Battered Fish

Crispy Beer Battered Fish Sandwich

Crispy Beer Battered Fish Sandwich

Prep Time:20 minutes Cook Time:20 minutes Total Time:40 minutes Servings: 4

Light flaky, tender and moist cod wrapped in a beer batter and fried until crispy and golden brown; served in a baguette with coleslaw and tartar sauce.

ingredients
  • 1 (12 ounce) bottle beer
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 large egg, lightly beaten
  • 1 pound cod fillets, or halibut, or haddock, etc., cut into sandwich sized pieces
  • salt and pepper to taste
  • 1/2 cup flour
  • oil for frying
  • 1 baguette, cut into 4 sandwich sized pieces and sliced in half
  • 2 cups coleslaw
  • 1/2 cup tartar sauce
directions
  1. Mix the beer, flour, baking powder, salt and egg into a batter in a bowl.
  2. Season the fish with salt and pepper.
  3. Dredge the fish in the flour and shake off any excess.
  4. Dip the fish into the batter and lightly shake off the excess.
  5. Fry the fish in preheated 375F/190C oil until cooked, golden brown and crispy, about 4-5 minutes.
  6. Assemble sandwiches and enjoy.
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Jalapeno Honey Crispy Fried Chicken BLT
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Reader Interactions

Comments

  1. Anonymous says

    March 16, 2011 at 12:48 am

    Oh my. This is what I must have for St. Paddy's day lunch. I've never had cod–it wasn't local when I lived in Florida, and I was spoiled on the fish my Dad caught–but the way people talk about it makes me want to try. And what better way to try something new than battered and fried?

    Reply

  5. Aurelia says

    March 16, 2011 at 2:16 am

    This looks SO good. I've been craving some good fish and chips, and the pictures are making me want to whip this recipe up right now! Love a beer batter.

    Reply

  8. Zo says

    March 16, 2011 at 3:12 am

    Hehe this really screams New Zealand (the fish and chips aspect I mean)! When we get around to cleaning out our deep fryer this will be right up the list to make.

    Reply

  9. Nina Timm says

    March 16, 2011 at 3:57 am

    Fried fish has become a highlight on our menu since I found the recipe on your site a few years agao!! Now you take it to a whole new level, I am eager to try this!!

    Reply

  23. tmcc4 says

    March 16, 2011 at 3:43 pm

    O man I want to be your friend!!!! 🙂 This looks so awesome!!!!! I'm a fat girl who would love to swim in your sandwich :0) Great blog..Just discovered you..
    Mandy

    Reply

  37. Anonymous says

    March 17, 2011 at 3:06 am

    that looks so delicious that I almost want to die because I don't have it. What is the point of living without that sandwich?

    I must make that sandwich.
    You're a genius, you know that, right?

    Reply

  38. Suzy says

    March 17, 2011 at 3:38 am

    I should really give this a try. "Fish and Chips" is the only seafood my husband will eat besides tuna sandwiches..go figure. I've never tried it at home. I'm afraid of trying the batter. But yours looks so great I'm inspired. And the po-boy is genius. I'm from Louisiana so I've got a soft spot for them too 🙂

    Reply

  39. SnowWhite says

    March 17, 2011 at 4:19 am

    Gotta try it some time. For the uninitiated, it might be more helpful if you can chat a bit on tips on ingredient shopping, cooking tools and utensil etc. Like when you dogricery, do you have recipes planned ahead? For a frying dish like this, did you use a special pan? What's the trick to reduce the smoke/ splatter (the screen?)

    Reply

  41. Kevin says

    March 17, 2011 at 2:30 pm

    SnowWhite: I normally write out a meal plan, gather the recipes and write out a grocery list for the next week and then go and get all of the groceries at once. Since I have a small kitchen I do not use anything special for frying dishes like this. I just use a very large sauce pan to make sure that it does not over flow when it bubbles up when you add things to the oil. There should't be any smoke when making this dish.

    Reply

  46. Nikki @Pennies on a Platter says

    March 23, 2011 at 2:19 am

    Are you kidding me? I do not like fish, but want to make ammends with that. Maybe I'll try it again with a deep fried batter between slices of delicious bread and creamy 'slaw like this! Seriously, your plate looks straight from a restaurant and I'm salivating! 🙂

    Reply

  50. Catherine says

    January 21, 2012 at 11:49 pm

    I tried this for supper tonight and loved the taste. I think I might have undercooked it a bit because the batter lost it's crunch quickly and when my bf and I bit into the sandwich the fish went everywhere out the sides.Will try this again and hopefully perfect it next time.
    Also tried your recipe for pan seared salmon with sour cream dill sauce and loved it!

    Reply

  52. Deb French says

    January 15, 2014 at 5:31 pm

    I tried this batter & it is fabulous… My spousal unit owned and operated a fish & chips stand & fried thousands of ponds of fish over the years & he thinks this is even better than his original recipe! Your tartar sauce is great too as it is dang close to mine… I always add a drop or three of worchestershire sauce to pump it up a notch!

    Reply

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