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BEER BATTERED FISH SANDWICH RECIPE

This crispy Beer Battered Fish Sandwich features flaky cod dipped directly into a seasoned batter made with self-rising flour, cornstarch, egg, and ice-cold beer, then fried until golden and crunchy. Serve it on a soft bun with melty American cheese and creamy homemade lemon-dill tartar sauce for the ultimate homemade fish sandwich.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Servings 4 People

Ingredients

Ingredients

Cod

  • 1 lb cod fillets cut into 4 sandwich-size pieces
  • Salt as needed
  • Vegetable or canola oil for frying

Beer Batter

  • 1 cup self-rising flour
  • ¼ cup cornstarch
  • 1 teaspoon Cajun seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • 1 large egg
  • 1 cup ice-cold beer plus more if needed

Homemade Tartar Sauce

  • ½ cup mayonnaise
  • ⅓ cup sour cream
  • ⅓ cup dill relish
  • 1 tablespoon fresh dill finely chopped
  • 1 tablespoon capers chopped
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • Zest of 1 lemon
  • Juice of ½ lemon
  • ½ teaspoon sugar
  • ½ teaspoon MSG optional
  • Salt and black pepper to taste

For the Sandwiches

  • 4 soft hamburger buns
  • 4 slices American cheese
  • Butter optional

Instructions

Instructions

  1. Make the tartar sauce by combining the mayonnaise, sour cream, dill relish, fresh dill, capers, onion powder, garlic powder, lemon zest, lemon juice, sugar, and optional MSG in a bowl. Mix well. Season with salt and black pepper to taste. Cover and refrigerate for at least 20–30 minutes, if possible.
  2. Cut the cod into 4 sandwich-size portions. Lightly season with salt and allow it to sit briefly.
  3. Pour approximately 2 inches of vegetable or canola oil into a heavy-bottomed pot or deep skillet. Heat the oil to 350°F.
  4. Thoroughly pat the salted cod dry with paper towels, removing any moisture that has collected on the surface.
  5. Once the oil is nearly ready, prepare the beer batter. In a medium bowl, whisk together the self-rising flour, cornstarch, Cajun seasoning, garlic powder, onion powder, and salt.
  6. Add the egg and pour in 1 cup of ice-cold beer.
  7. Gently whisk just until combined. Do not overmix. A few small lumps are fine. The batter should be thick enough to coat the fish but loose enough for excess batter to slowly drip away. Add another small splash of cold beer if needed.
  8. Dip each piece of dried cod directly into the beer batter, making sure the entire piece is coated.
  9. Lift the cod from the batter and allow the excess to drip away for a second or two.
  10. Carefully lower the battered cod into the 350°F oil. Fry in batches to avoid overcrowding the pan.
  11. Fry for approximately 4–6 minutes, turning as necessary, until the batter is golden brown and crispy and the cod is cooked through. Cooking time will vary depending on the thickness of the fish. Cod should be opaque, flake easily, and reach an internal temperature of 145°F.
  12. Transfer the fried cod to a wire rack and allow any excess oil to drain.
  13. Lightly butter and warm the hamburger buns, if desired. Keep the buns soft rather than heavily toasted.
  14. Place one slice of American cheese onto each bottom bun.
  15. Immediately place a piece of hot beer battered cod over the cheese so the heat from the fish begins to soften it.
  16. Spoon a generous amount of homemade tartar sauce over the fish.
  17. Add the top bun and serve immediately.
  18. Enjoy!

Recipe Notes

Recipe Notes

Self-rising flour: This recipe was tested using self-rising flour. Because it already contains leavening, no additional baking powder is necessary.

Cornstarch: The cornstarch helps create a lighter, crispier coating.

Egg: The egg provides structure and helps the wet batter cling directly to the cod.

No flour dredge: The cod goes directly into the wet beer batter. Make sure the surface of the fish is thoroughly dried before dipping.

Beer: Use ice-cold beer and keep it refrigerated until you’re ready to mix the batter. A light lager or pilsner works well.

Batter consistency: The batter should cling to the fish while allowing some excess to slowly drip away. Add a small splash of cold beer if it’s too thick.

Oil temperature: Maintain approximately 350°F while frying. Allow the oil to return to temperature between batches.

Cod thickness: Cooking time will vary depending on the thickness of your fish. Especially thick cod portions may need to be cut into thinner sandwich-size pieces.

Tartar sauce: For the best flavor, prepare the tartar sauce at least 20–30 minutes before serving.

MSG: The MSG is completely optional.

Buns: Keep the buns warm and soft for the best contrast with the crispy fish.

Cheese: American cheese gives the sandwich that classic, nostalgic flavor and melts easily underneath the hot cod.