Beer Battered Crispy Fish Sandwich

Hello and welcome! Lent has begun, if you celebrate the Lenten Season. This also means that Spring and Easter are just around the corner. Easter is celebrated on the first Sunday following the first full moon after the spring equinox (March 20). This year, that will occur later than usual, Easter falls on April 17. We have a lot to celebrate this time of year. I am eager to celebrate the return of Spring. It’s already happening here in Athens. The Japanese Magnolias are in full bloom; the daffodils are showing off their sunny disposition. Even if you do not observe the tradition of Fish Fridays during the Lenten Season, this Beer Battered Crispy Fish Sandwich is a recipe worth celebrating! So, let’s do it!

I like this recipe for a number of reasons, but the number one reason is that the batter is amazing. You can forgo the sandwich format and just fry the fish for excellent fish and chips, if you prefer. Let’s start with the tartar sauce, so it can hang out, mingling flavors while we prepare the rest of the recipe.

Tartar Sauce

In a small bowl, stir together mayonnaise, sweet pickle relish, minced shallot, minced capers, white vinegar and a dash of Worcestershire. Set this aside and we can move on to the beer batter.

Beer Batter

In a large bowl, combine flour, baking powder, kosher salt and cornstarch. Whisk the dry ingredients together. Then pour in 6 tablespoons of light beer.

Whisk the batter until smooth. Cover and refrigerate for 20 minutes.

Fry Station

Meanwhile, we can set up the fry station. Pour peanut oil in a large Dutch oven until the oil is about 1.5-inches deep. Set up a candy thermometer on the rim of the Dutch oven with the tip in the oil. Place a wire rack in a sheet tray and set that to the right side of the Dutch oven; this will catch the fried haddock, set your spider skimmer there too. Set another sheet pan on the left side of the Dutch oven; this will be the batter station. Heat the oil on high heat until it reaches 375-380 degrees.

Batter and Fry Fish

Pat the haddock pieces dry. When you take the batter out of the fridge, if it is super-stiff, you can add another tablespoon of beer to help loosen the batter enough to dip the fish. I have two, long, 1/2-inch thick haddock filets. So I cut each piece of fish in half to make 4 pieces – 2 pieces per sandwich.

I am working with two pieces of fish at a time; using a fork, dip the fish pieces in the batter, turning over to coat.

One piece of fish at a time now, lift the fish out of the batter, letting the excess drip back into the bowl. Use the fork to carefully transfer the battered fish to the hot oil. Lay the battered fish in the hot oil and slowly pull the fork out from under the fish.

Let the fish fry for about 5 minutes, using the spider skimmer to gently stir and turn the fish and to prevent sticking. These smaller, thin pieces of haddock will only need about 5 minutes. A larger piece of fish, about 1-inch thick will take about 8 minutes in the oil. Use the spider skimmer to transfer the fish to the wire rack. The batter should be golden, puffed and crispy. Repeat with the rest of the fish.

Build the Beer Battered Crispy Fish Sandwich

When all the fish is out of the oil, it’s time to build the sandwiches. We have the tartar sauce, brioche buns and Bibb lettuce leaves. You can toast the buns if you like, I left mine un-toasted.

Spread tartar sauce on both sides of the open bun. Place two pieces of fish on the bottom bun, then lettuce, then the top bun.

Serve with salt and vinegar potato chips and that’s it! If you are using a 1-inch thick piece of fish, only plan for 1 piece of fish per sandwich. Since I have thin fillets, cut in half, I am placing both halves of fried fish on each sandwich. If you’re nixing the sandwich and just having fish and chips, increase the amount of fish; figure 3-4 pieces of fish per person.

Beer Battered Crispy Fish Sandwich

Thanks so much for joining me today for this Beer Battered Crispy Fish Sandwich. As I mentioned earlier, this beer battered, fried fish is perfect all on its own too. With St. Patricks Day coming up, it could be a great alternative to corned beef or pastrami. You can also check out my Air Fryer Fish Fry recipe for an easy fried fish recipe without the battered deep fry. Take care and be well, friends! xo Kelly

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Beer Battered Crispy Fish Sandwich

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Dinner, Main Course – American

By Adapted From Cook's Country – Serves: Makes two Sandwiches

Prep Time: 35 Minutes (includes rest time) – Cooking Time: 10 Minutes – Total Time: ~45 Minutes

This sandwich has it all: crispy fried fish is tender and flaky on the inside, with a satisfying crispy exterior. With a tangy fresh tartar sauce.

Ingredients

• Tartar Sauce
• 6 tbsp. Mayonnaise
• 1 tbsp. Capers, rinsed and minced
• 1 tbsp. Sweet Pickle Relish
• 1 tsp. Minced Shallot
• 3/4 tsp. Distilled White Vinegar
• 1/4 tsp. Worcestershire Sauce
• Fish
• 1/4 cup All-Purpose Flour
• 1/4 cup Cornstarch
• 1/2 tsp. Kosher Salt
• 1/4 tsp. Baking Powder
• 6 tbsp. Light Beer (plus 1 tablespoon more if batter becomes too stiff after 20 minute refrigeration)
• 2 qts. Peanut or Vegetable Oil for frying
• 2 (4- to 6-ounce) Skinless Haddock Fillets, cut in half if fillets are thin (thin = less than 1/2-inch thick)
• 2 Brioche Buns, toasted
• 2 leaves Bibb Lettuce
• Lemon Wedges, optional

Instructions

Tartar Sauce

1

In a small bowl, stir together mayonnaise, sweet pickle relish, minced shallot, minced capers, white vinegar and a dash of Worcestershire. Set this aside and we can move on to the beer batter.

Batter and Fish

2

In a large bowl, combine flour, baking powder, kosher salt and cornstarch. Whisk the dry ingredients together. Then pour in 6 tablespoons of light beer.

3

Whisk the batter until smooth. Cover and refrigerate for 20 minutes.

4

Meanwhile, set up the fry station. Pour peanut oil in a large Dutch oven until the oil is about 1.5-inches deep. Set up a candy thermometer on the rim of the Dutch oven with the tip in the oil. Place a wire rack in a sheet tray and set that to the right side of the Dutch oven; this will catch the fried haddock, set your spider skimmer there too. Set another sheet pan on the left side of the Dutch oven; this will be the batter station. Heat the oil on high heat until it reaches 375-380 degrees.

5

Pat the haddock pieces dry. When you take the batter out of the fridge, if it is super-stiff, you can add another tablespoon of beer to help loosen the batter enough to dip the fish. I have two, long, 1/2-inch thick haddock filets. So I cut each piece of fish in half to make 4 pieces – 2 pieces per sandwich.

6

Working with two pieces of fish at a time; using a fork, dip the fish pieces in the batter, turning over to coat.

7

One piece of fish at a time now, lift the fish out of the batter, letting the excess drip back into the bowl. Use the fork to carefully transfer the battered fish to the hot oil. Lay the battered fish in the hot oil and slowly pull the fork out from under the fish.

8

Let the fish fry for about 5 minutes, using the spider skimmer to gently stir and turn the fish and to prevent sticking. These smaller, thin pieces of haddock will only need about 5 minutes. A larger piece of fish, about 1-inch thick will take about 8 minutes in the oil. Use the spider skimmer to transfer the fish to the wire rack. The batter should be golden, puffed and crispy. Repeat with the rest of the fish.

9

Spread tartar sauce on both sides of the open bun. Place two pieces of fish on the bottom bun, then lettuce, then the top bun.