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Crispy Beer Battered Fish Sandwich Recipe Easy Homemade with Tangy Tartar and Fresh Slaw

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A crispy beer battered fish sandwich featuring a light, bubbly batter, tangy tartar sauce, and fresh, peppery slaw. Perfect for a quick, satisfying homemade meal with a balance of crunch and creaminess.

Ingredients

Scale
  • 4 white fish fillets (cod or haddock), about 6 oz (170 g) each, skin removed
  • 1 cup (120 g) all-purpose flour for batter plus extra for dredging
  • 1 cup (240 ml) cold beer (lager or pilsner)
  • 1 teaspoon baking powder
  • Salt and freshly ground black pepper, to taste
  • Vegetable oil (canola or sunflower oil) for frying
  • ½ cup (120 g) mayonnaise, preferably full-fat
  • 2 tablespoons finely chopped dill pickle
  • 1 tablespoon roughly chopped capers (optional)
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 1 tablespoon finely chopped fresh parsley or dill
  • 2 cups (about 150 g) finely shredded green cabbage
  • 1 medium carrot, grated
  • ¼ medium red onion, thinly sliced
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon honey
  • Salt and pepper, to taste
  • Optional: fresh herbs like cilantro or parsley for slaw brightness
  • 4 soft sandwich buns or brioche buns, toasted slightly
  • Optional: lemon wedges for serving

Instructions

  1. Prepare the slaw: In a medium bowl, combine shredded cabbage, grated carrot, and sliced red onion. Whisk together apple cider vinegar, honey, salt, and pepper in a small bowl, then pour over the vegetables. Toss well to coat evenly. Let sit about 10 minutes.
  2. Make the tartar sauce: In a separate bowl, mix mayonnaise with chopped dill pickles, capers (if using), lemon juice, Dijon mustard, and fresh parsley. Season with salt and pepper. Cover and refrigerate until serving.
  3. Prepare the fish: Pat fish fillets dry with paper towels. Season lightly with salt and pepper. Lightly dredge each fillet in flour, shaking off excess.
  4. Make the beer batter: In a large bowl, whisk together 1 cup flour, baking powder, and a pinch of salt. Gradually whisk in cold beer until smooth, thick, and slightly bubbly.
  5. Heat oil: Pour about 2 inches of oil into a deep frying pan. Heat over medium-high until 350°F (175°C). Test by dropping a bit of batter; it should sizzle and float immediately.
  6. Fry the fish: Dip each floured fillet into batter, letting excess drip off, then carefully lower into hot oil. Fry 3 to 4 minutes per side until golden and crispy. Fry in batches to avoid overcrowding. Use tongs to turn gently.
  7. Drain and rest: Transfer fried fish to paper towel-lined plate to absorb excess oil. Let rest 1-2 minutes.
  8. Toast buns: While frying last batch, toast sandwich buns in dry skillet or oven until golden and warm.
  9. Assemble sandwich: Spread tartar sauce on bottom bun, add crispy fish fillet, heap fresh slaw, and top with bun. Serve immediately with lemon wedges if desired.

Notes

Keep the batter cold for a lighter, crispier crust by placing the bowl over ice if kitchen is warm. Maintain oil temperature between 350°F and 360°F to avoid greasy or burnt batter. Dredge fish in flour before batter to help coating stick. Fry in small batches to keep oil temperature steady. Toast buns to prevent sogginess. Slaw and tartar sauce are best fresh but can be made ahead. For gluten-free, substitute flour and beer accordingly. Reheat leftovers in oven at 375°F for 10 minutes; avoid microwaving.

Nutrition

Keywords: beer battered fish sandwich, crispy fish sandwich, homemade fish sandwich, tartar sauce, fresh slaw, easy fish recipe, fried fish sandwich

Find it online: https://hungermind.com/crispy-beer-battered-fish-sandwich-recipe-easy-homemade-with-tangy-tartar-and-fresh-slaw/