Beer Battered Fish Sandwich
Extra crispy beer battered fried fish you can make on a weeknight.
By Ethan ChlebowskiServe the fried fish on a sandwich like I did here or use it for fish and chips.
Ethan Chlebowski
Ingredients
Fish
- white fish of choice450 g1 lb
- salt5 g1%
- flour50 g
- neutral oilfor frying
Beer batter
- light beer200 g2 parts
- flour100 g1 parts
- cornstarch50 g1/2 part
- baking powder5 g
- salt5 g
- vinegar10 g
- black peppera sprinkle
Chili crisp cilantro mayo
- mayonnaise50 g5 parts
- chili crisp oil10 g1 part
- rice vinegar10 g1 part
- cilantro, minceda handful
Ginger cabbage slaw
- cabbage, thinly shaved1/3
- fresh ginger, thinly sliced1” knob
- rice vinegar15 g
- neutral oil10 g
- sesame oil5 g
- sesame seedsa sprinkle
- chinese red chili flakesa sprinkle
- sugara sprinkle
- msga sprinkle
- saltto taste
Sandwich components
- brioche buns4
- 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.
FAQ
Also Appears In
Free Spice Guide
Join The Mouthful Newsletter to receive our essential spices list pdf.
Just subscribe to our weekly newsletter where 60,000+ readers get lifestyle protocols, recipe frameworks, Q&A from expert home cooks, and cooking trends explained.
We hate spam too. Unsubscribe anytime.
