This fresh fish sandwich recipe is beer battered and fried to golden brown and served on a toasted bun with shredded cabbage and a homemade tartar sauce. Once you try this sandwich, there’s no returning to the fast food or restaurant version ever again.
→ Recipe: PRINT THIS RECIPE: https://www.billyparisi.com/fish-sandwich/
→ Ingredients
• neutral-flavored oil for frying
• 4 6-ounce fresh cod fillets
• ¾ cup all-purpose flour
• ¾ cup cornstarch
• 2 teaspoons baking powder
• 2 teaspoons granulated garlic
• 2 teaspoons granulated onion
• 2 teaspoons sweet paprika
• 1 teaspoon cayenne
• 1 tablespoon coarse salt
• ½ teaspoon ground pepper
• 1 ¼ cup light or dark beer
• 4 toasted brioche buns
• 1 cup shredded red or green cabbage
• Tartar sauce
• coarse salt to taste
Watch more recipe videos:
Branzino: https://youtu.be/kuhIf1bqQQo?si=TKv77qXeiK2pA_Lq
Blackened Salmon: https://youtu.be/TjYm9lG4oDE?si=Jyf1P30IeSvOoRV0
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Classical culinary expertise meets home cooking!
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I used to love those fast food fish- fet sandwiches I mean how else could you get a kid to eat fish but as I got older I just couldn’t do it any longer they kind of grossed me out to be honest so I figured it’s time we make a proper
Grownup version using fresh ingredients toppings and a homemade sauce for my never again fast food fish filet sandwich recipe I have a feeling you’re going to love this let’s start off by knocking out some prep sound good let’s cook I have four 6 oz each fresh Cod
Filets on a sheet Tray Line with parchment paper you can use any firm white fish for this recipe such as hack Seabass halit mahi mahi you be the judge now if you are using frozen fish just be sure it’s completely thawed before breading and frying now what we want to
Do at this stage is using some paper towels is completely Pat the fillets down on both sides doing this will help ensure our batter really coats and sticks to it next we want to give each fillet a gentle season with coarse salt it’s always a good idea to pre-salt your
Fish during this process the salt binds to the liquid in the fish giving it a firmer texture and making it easier to work with when cooking we’re just going to set this to the side for about 5 minutes and next get started on our batter in a mediumsized bowl I’m adding
In 3/4 cup of allpurpose flour and 3/4 cup of cornstarch now when you pair up cornstarch with flour this helps prevent GL glut from forming which makes the flour coating crispier and absorbs moisture which also means a crispier coating which is exactly what we want next for another little chef tip we’re
Adding in 2 tpoon of baking powder this will act like a salt as it helps to draw out even more moisture to the surface resulting in an extra crispy coating we want fish that’s just too crispy and just too delicious now these next four ingredients are completely optional but
I highly recommend them 2 tasps of granulated garlic next 2 taspo of granulated onion 2 TPO of sweet paprika you could use smoked paprika as well then one teaspoon of ground cayenne pepper now of course we want to generously season it with about a tablespoon of Co salt and about a/
Teaspoon of fresh cracked black pepper we’re going to mix it together until it is combined now I know this seems like a lot of salt but we’re not using all of this flour we need it to be seasoned though to help add more flavor to our fish because remember that was only
Gently seasoned now we’re going to do is take about 2/3 cup of that seasoned up flour mixture and add it right to a sheet tray lined with parchment paper and we’re just going to slightly flatten it out and spread it out I’ll tell you why in just one sec andies we don’t want
To whisk in the liquid for our batter until right before ready to dip and Fry if it sits too long gluten will start to form and this will become a thick mess and won’t properly coat our fish we’ll have more batter than fish however we can have some good time management here
And we’re going to start by heating up some some oil I have a 5q pot here anything above 4 quarts will work you can also use an enameled Dutch oven as well we’re going to fill it about halfway with any neutral flavored oil I prefer avocado oil then what we’re going
To do is turn the heat up to low medium and get it until it reaches 350° F I’m going to return to my countertop and continue to knock out some prep so I’m going to bring out my pre-seasoned cod fillets and what we’re going to do is
Dredge it right in that flow mixture on our sheet tray doing this is going to do two things it’s going to further season up our cod fillets and also it’s going to help for our batter to completely stick to it before we fry it do not skip
Out on this give it a quick dust off and then just set it to the side on the sheet tray where there is no flour and this can sit up to 10 minutes which is excellent time to get started on our topping Mison plaus now I’m going to be
Making a simple tartar sauce the same one I made in my fish fry video but a quick recap we have one cup of mayonnaise and mediumsized bowl next I’m adding in A3 cup of small diced dill pickles 2 tbsp of roughly chopped Capers with a little bit of brine from the jar
1/4 cup of small diced yellow or white onion then 2 tbspoon of finely minced fresh parsley and of course last but not least let’s season it up with some coarse salt and fresh cracked black pepper and give it a mix until it is combined a few other things you could
Add in here are Tabasco sauce Worster sauce or even a little bit of finely m fresh dill however I don’t think this needs any of those it’s delicious on its own be sure to try it and adjust any seasonings with salt and pepper next up a little chef tip I absolutely love the
Combination of fried fish and cabbage something magical happens a little bit of that sweet crispness from the Cabbage combined with the Salty Fish oh great combo now you can use just red or green cabbage just be sure to shred it I think I’m going to just do a combination of
Both since I I have two heads here if you don’t want to use cabbage you can also keep it simple with butterleaf lettuce or even Green Leaf or Iceberg you can also use sliced tomato or even a sliced up red onion as well you can totally be the judge here with these
Toppings and now it’s time to make a decision for which liquid we’re going to add into the leftover batter now you can use dark beer like a stout or a porter or a light beer like an ale or pillner now if you like those deep yeasty flavors I recommend using the darker
Beer for me I just like a good seasoned up breading and I want to taste the fish so I’m going with the light Ale Beer now if you do not drink alcohol some other great substitutes would be club soda or even sparkling water or you can even use
Milk or just water or even a combination of those too regardless if you use something that has carbonation in it it will Aid in the Browning and the puffing up of our breading so I highly recommend using it what we’re going to do now is just slowly pour it into the bowl with
Our seasoned flour mixture until it is completely combined now it’s going to be pretty thick at first because that’s how cornstarch reacts to liquid but it will absolutely begin to smooth out now the consistency you’re looking for in the batter once it is combined is that it
Should be a little bit runny but also completely coat the back of a spoon just like this I’d say it’s pretty close to almost like a pancake batter this looks excellent now it’s almost go time okay our oil is at that perfect 350° Fahrenheit Mark and if you don’t have a
Thermometer just sprinkle a little flour in there if it fries quickly and doesn’t burn we’re good to go also this is a great time to make sure our batter is delicious so just add a little Spoonful right into that oil cook it until it’s done and taste it does it need more salt
Does it need more pepper does it need more garlic you be the judge remember this should be extremely flavorful cuz it’s also going to season up our fish okay it’s now time to get cooking this is going to move really quickly so make sure you watch carefully okay let’s bring our flowered
Up fish along with the batter right over to our cooktop so we can go from Station to Station let’s start with our fish give it a quick last dust off of any flour then we’re going right into our batter we want to completely coat it on
All sides make sure it is covered in this batter then as we lift it off we’re going to give a little shape get rid of any excess then we are going to slowly add in just about an inch to two of the fish waving it slowly back and forth for
About 5 to 10 seconds so that it begins to fry to prevent it from sticking from the bottom of the pond and for another really quick Chef tip as soon as you add that fish in there turn the heat up a little bit from low medium up to medium
Because that cold fish and batter are going to drop the temperature of the oil by as much as 25° which may prevent our fish from turning that beautiful golden brown color we’re looking for these 6 o fillets will take anywhere in between 5 and 7 minutes to finish cooking or until
They’re golden brown in the outside and cook throughout and fish is finished cooking once it reaches 145° F internally once the fish is finished cooking we want to remove it from the hot oil and set it on a rack over a sheet tray to let drain off any excess
Oil now a few quick things here you can absolutely fry two fish at the same time just as long as they’re about an inch apart from one another so that they don’t stick and after you fry each fillet of fish you’re going to want to skim out any of the fried breading just
To help keep the oil as clean as possible to prevent it from clumping to the fish or even turning the oil dark now because I always get this question regarding the leftover oil now you can absolutely keep it as long as the oil is not too dark or burnt in any way you
Cool it you strain it through a fine mesh strainer like a shinoa and then you store it covered at room temperature and you can use it three four or or even five more times over the next four to 6 weeks these look fantastic and if you aren’t trying things along the way like
The batter or the tartar sauce you’re completely missing out it makes the prepping and cooking process so much better plus the experience you will gain by knowing exactly what things should taste like at every single step is immeasurable to you being a better cook it’s always about those fundamentals let
Me show you how I plate this up I’m going to brush my hamburger buns with some melted butter you can use any bun here I’ve got an awesome recipe for you then we’re just going to toast them until golden brown on my flat top or even a cast iron or non-stick skillet
Will work over low to medium Heat next I’m going to add on about A3 to 1/ cup of my shredded red and green cabbage and for another Chef tip always put your lettuce or tomatoes or vegetables on the bottom of the bun to help prevent that bottom bun from being too saturated in
Any oil oil or juices from your protein then we’re going to add on a big old Cod filla this looks so good then of course a few tablespoons of that tartar sauce and then let’s smash it down with that top bun oh yes this looks incredible and
I love serving this fish sandwich up with my sweet potato fries you can get that recipe on my website at Billy pesi.com got step-by-step images and you can get in US customary or metric measurements and if you dig Seafood as much as I do you are going to love my
Halit with three different sauces I’ve got a great recipe video I’ll see you on there