Fried Fish Sandwich

I love a light and crispy fried fish sandwich on a fluffy brioche bun with plenty of creamy tartar sauce slathered on top. I used beer in the batter to make a shatteringly crisp coating that’s better than anything I can get at the drive-thru. Plus, I’ve gotten this recipe down to just 35 minutes- that must be a record!

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Two fried fish sandwiches on a plate next to a glass of beer.

I don’t know about you, but I’ve always found deep frying super intimidating, and the thought of doing it with fish always sounded… smelly (spoiler alert: it doesn’t have to be). Any time I approach a new recipe, I’m looking for the best, easiest, and most foolproof way to make it, and I think I’ve done just that with this fried fish sandwich. With my vent hood on high and the windows cracked open, I finally cracked the perfect fried fish sandwich.

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What’s in This Fish Sandwich Recipe?

Light and flakey fish on the inside, crispy on the outside, and a totally fresh flavor you wouldn’t expect from a fried sandwich.

Fish: Any kind of white fish works. I like cod, haddock, or pollock for their mild flavor and flaky texture, but mahi-mahi or grouper also works well.
Cornstarch: Helps the fish fry up insanely crunchy.
Seasonings: Garlic powder, salt, and pepper enhance the flavor of the batter and the fish.
Flour: All-purpose flour forms the base of the batter, helping to thicken it up.
Beer: Beer is a traditional choice for beer batter due to the carbonation and flavor it imparts to the dish. However, you can experiment with other carbonated beverages or sparkling water if you prefer a non-alcoholic alternative.
Baking Powder: Helps create a super crispy batter.
Buns: We like brioche buns for their buttery flavor and light texture.
Sauce: Tartar sauce is the classic choice for a fish sandwich.
Lettuce: Adds a pop of freshness to these sandwiches.

Two crispy fish sandwiches on a plate with lettuce.

Tips for Success

If using frozen fish, defrost fully in the refrigerator and pat dry before using. This will avoid soggy breading.
For extra crispy fish, dip it in the batter twice.
Don’t fry too many pieces of fish at once. This can lower the oil temperature, leading to greasy fish.
Sprinkle a bit of salt on the fish right as it comes out of the fryer for extra taste, and place the finished fillets on paper towels to drain off any excess grease.

How to Store and Reheat

Store leftover fish sandwiches disassembled in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven on a lined baking sheet for 5-7 minutes, or until warmed through.

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Freeze fish fillets in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Reheat directly from frozen, adding an extra 2-3 minutes to the final bake time.

Two fried fish sandwiches with tartar sauce.

Serving Suggestions

I love the classic combination of a fried fish sandwich, french fries, and a bit of creamy coleslaw. It’s how I order it at fast-food restaurants, and it’s a classic combo for a reason. Who doesn’t love crispy, salty french fries with their fried foods? Plus, the coleslaw helps add a bit of fresh and creamy flavor to balance out the oil.

I also love hush puppies for a more Southern take. Or for a healthier option, go for a kale Caesar salad. It still has that creamy element like coleslaw but with a bit of extra nutrition from the kale.

How to Make Fried Fish Sandwiches Step by Step

Prep the fish: Pat the fish fillets dry and lightly season with salt, then fully coat both sides of each fillet with cornstarch (use about 1 tablespoon total) and set them aside.

Two pieces of fish on a wooden cutting board, coated in cornstarch.

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Combine the dry batter ingredients: In a shallow mixing bowl (use something large enough to fit individual fillets), whisk together 1 cup of all-purpose flour, 2 tablespoons of cornstarch, 1/4 teaspoon of garlic powder, 1/4 teaspoon of kosher salt, and 1/4 teaspoon of ground black pepper.

Make the beer batter: Slowly pour 1 1/4 cups of cold beer into the dry ingredients above, stirring until you achieve a smooth and thick batter. Then stir in 1/2 teaspoon of baking powder, and set the batter aside.

Whisking ingredients in a dish to make a beer batter.

Heat the oil: In a large skillet, heat vegetable oil to 350°F (175°C). Vegetable oil is great for frying, or use another high-smoke point oil. Add enough to fully submerge the fish fillets.

Batter and fry the fish fillets: Fully coat each fillet in the beer batter, then carefully place them into the skillet of hot oil. Fry for approximately 4-5 minutes on each side or until the fish turns golden brown and easily flakes with a fork. Once fried, transfer to a paper towel-lined plate to remove any excess oil.

Battered fish fillets frying in a skillet of oil.

Assemble the sandwiches: Lightly toast the brioche buns (in the skillet or on a griddle) until they are slightly crispy. Spread tartar sauce on the bottom half of each bun and add fresh lettuce, then place a fried fish fillet on top, generously spoon more tartar sauce over the fish, and finish with the final bun.