Recipe for Beer Battered Fish Sandwich at Life's Ambrosia

Lets see… how do I put this sandwich into words. How do I tell you how wonderful the crispy batter is? How do I tell you that the combination of the crispy batter, flaky fish and homemade tartar sauce is a match made in heaven. Maybe I should just come out and say it. Its crispy. Its fried. Its slathered with tartar sauce. It. Is. Scrumptious.

Saturdays pretty much always start out the same in our house. Usually, I get up a couple of hours before Ryan, get some cleaning done and then I make a big breakfast. That big breakfast means that Saturday lunch is usually a light affair, maybe a salad or some leftovers, but this past Saturday I was a little indulgent and I slept in.

I didn’t sleep in that much, but it was just enough that it didn’t make sense to make my traditional big breakfast. When I told Ryan that I would not be making breakfast his response was “well then we have to have an even bigger lunch!” “Alright”, I told him, “I can handle that”. But when I got out the ingredients for the fish sandwiches, he didn’t seem all that convinced that those two little fillets of fish would turn into the big lunch that he was hoping for. You should have seen the look on his face when I put the finished product in front of him. Let’s just say, after happily devouring his and part of mine, he was more than willing to eat dinner a little later than usual.

Makes 2 sandwiches

You will need:

oil for frying
2 white fish fillets (cod, snapper, halibut) bones and skin removed
fresh cracked pepper and kosher salt
1/4 cup all purpose flour
1 cup beer batter (recipe follows)
2 lettuce leaves
1 tomato, sliced
tartar sauce
2 hamburger buns, toasted if desired

Heat 2 inches of oil in a large pan or pot over medium-high heat until oil reaches 375 degrees. Note: Make sure the pan is large enough that the fish fillets wont be crowded when frying.
Sprinkle the fish fillets with salt and pepper. Dredge in flour. Dip into batter. Gently lay battered fish into oil. Fry until golden brown about 4 to 6 minutes. Transfer to a paper towel lined plate. Sprinkle with more kosher salt if desired.
To assemble the sandwich place 1 lettuce leaf and 1 – 2 tomato slices on the bottom portion of the bun. Top with fish. Spread tartar sauce generously on top of fish. Repeat to make other sandwich.
Serve immediately.

Beer Batter

Makes 2 cups

1 3/4 cup all purpose flour
1 teaspoon kosher salt
1/2 teaspoon fresh cracked pepper
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
12 fluid ounces beer

In a bowl whisk together flour, salt, pepper, garlic powder, and cayenne pepper.
Slowly whisk in the beer.
Use immediately or store in an air-tight container. Use within a couple of days.

Enjoy!

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Responses to "Beer Battered Fish Sandwich"

“
that looks sooo good, getting hungry!!
”

- Hanneke

“
that is such a serious sandwich, very delicious!
”

- Jessie

“
Hi Des

I was wondering did you use the beer straight from the refrigerator or at room temperature.
”

- Jackie

“
Forgive me if this is a stupid question, but is there a good non-alcoholic substitute for the beer?

This sandwich looks fabulous!
”

- Memoria

“
That looks absolutely fabulous…I will be fantasizing about a perfect fish sandwich for days!
”

- my boyfriend cooks for me

“
Thanks for the comments everyone! Jackie- It wasn’t straight from the fridge, but it was still a little cold. I say I had it sitting on the counter for about 15 minutes or so before I used it. Memoria- Thanks! You could use a non-alcoholic beer such as O’Douls, Sharps or Beck’s. They do have some alcohol in them so someone under 21 can’t purchase them but they do have less alcohol than beer.
”

- Deseree

“
I’ve never attempted to make beer battered fish. I’ve always indulged in them at state fairs, but reading about yours makes me want to make your sandwiches.
”

- Jessica