Beer Battered Fish Sandwich

Extra crispy beer battered fried fish you can make on a weeknight.

4 sandwiches

Time: 45 mins

Ethan ChlebowskiBy Ethan Chlebowski

Serve the fried fish on a sandwich like I did here or use it for fish and chips.

Ethan Chlebowski

Ethan Chlebowski



  • Fish

    • white fish of choice
      450 g1 lb
    • salt
      5 g1%
    • flour
      50 g
    • neutral oil
      for frying
  • Beer batter

    • light beer
      200 g2 parts
    • flour
      100 g1 parts
    • cornstarch
      50 g1/2 part
    • baking powder
      5 g
    • salt
      5 g
    • vinegar
      10 g
    • black pepper
      a sprinkle
  • Chili crisp cilantro mayo

    • mayonnaise
      50 g5 parts
    • chili crisp oil
      10 g1 part
    • rice vinegar
      10 g1 part
    • cilantro
      , minced
      a handful
  • Ginger cabbage slaw

    • cabbage
      , thinly shaved
    • fresh ginger
      , thinly sliced
      1” knob
    • rice vinegar
      15 g
    • neutral oil
      10 g
    • sesame oil
      5 g
    • sesame seeds
      a sprinkle
    • chinese red chili flakes
      a sprinkle
    • sugar
      a sprinkle
    • msg
      a sprinkle
    • salt
      to taste
  • Sandwich components

    • brioche buns
    • pickled onions


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.



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