Pub-Inspired Beer-Battered Fish Sandwich Recipe
Prep Time:
10 minutes
Cook Time:
9 minutes
Servings:
2 Sandwiches
Ingredients
  • ½ cup mayonnaise
  • 3 tablespoon finely chopped dill pickles
  • 4 teaspoons lemon juice
  • 1 teaspoon Dijon
  • 1 ½ teaspoon minced dill
  • 2 pinches salt
  • 2 pinches black pepper
  • ½ cup all-purpose flour
  • 2 tablespoons cornstarch
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon baking powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon sweet paprika
  • ½ cup + 1 tablespoon beer
  • 3 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • 1 pinch salt
  • 1 pinch pepper
  • 4 6-ounce cod fillets
  • Oil for frying
  • 2 buns
  • 2 lettuce leaves or equivalent amount of spring mix
Directions
  1. Place the mayonnaise, pickles, lemon juice, Dijon, dill, salt, and pepper in a bowl and stir well to mix. Set aside in the refrigerator.
  2. Place ½ cup flour, 2 tablespoons cornstarch, ¾ teaspoon salt, ¼ teaspoon pepper, and the baking powder, garlic powder, and paprika in a bowl. Whisk well to combine.
  3. Slowly pour in the beer while whisking until smooth. Set the batter aside in the refrigerator until ready to use.
  4. Place 3 tablespoons of flour and 2 tablespoons of cornstarch in a bowl with a pinch of salt and pepper. Stir to combine.
  5. Pat the cod fillets dry and place them in the bowl with the dry seasoned flour and cornstarch. Turn them until evenly coated and set aside.
  6. Pour enough oil into a medium heavy-bottomed pan to cover the fillets and heat to 375 F.
  7. Remove the beer batter from the refrigerator and dip the fillets in the batter, holding them up to drip off excess batter.
  8. Carefully place the fillets in the hot oil and fry for 2-3 minutes per side, depending on the thickness, until they are golden and start to float. Work in batches, only frying as many as will fit in the pot in a single layer at one time.
  9. Remove the fillets and place them on a paper towel-covered dish to absorb excess oil.
  10. Place the fried fish on buns with lettuce beneath them and tartar sauce spread on top.
  11. Serve immediately.