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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.