{"id":2124092,"date":"2025-03-14T20:54:04","date_gmt":"2025-03-15T05:54:04","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?post_type=recipe&#038;p=2124092"},"modified":"2025-03-17T16:54:58","modified_gmt":"2025-03-17T21:54:58","slug":"fried-fish-sandwich","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/fried-fish-sandwich\/","title":{"rendered":"Fried Fish Sandwich"},"content":{"rendered":"<p>A fried fish sandwich may not be a daily meal, but sometimes the combination of a soft bun and crispy hot fish hits the spot. Plus, we&#8217;re sure you won&#8217;t easily find a <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-fast-food-fish-sandwich\/\" data-name=\"www.tasteofhome.com\/collection\/best-fast-food-fish-sandwich\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">drive-thru fish sandwich<\/a> that tops fish you&#8217;ve battered and fried at home!<\/p>\n<p>When cooked quickly in hot oil, light and airy beer batter transforms into a classic crisp coating for tender white fish, which is the best fish for fried fish sandwiches. To master this meal, you have to learn how <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-deep-fry-at-home-with-confidence\/\" data-name=\"www.tasteofhome.com\/article\/how-to-deep-fry-at-home-with-confidence\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">deep-fry at home<\/a>, but with the right tools and temperature, deep-frying fish\u2014or anything else\u2014becomes stress-free. Soon, you&#8217;ll be hooked on frying fish at home, and then you can add other <a href=\"https:\/\/www.tasteofhome.com\/collection\/friday-night-fish-fry-copycat-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/friday-night-fish-fry-copycat-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">fried fish dishes<\/a> to your recipe collection.<\/p>\n<h2>Fried Fish Sandwich Ingredients<\/h2>\n<ul>\n<li><strong>Oil:<\/strong> The <a href=\"https:\/\/www.tasteofhome.com\/article\/best-oils-frying\/\" data-name=\"www.tasteofhome.com\/article\/best-oils-frying\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">best oils for frying<\/a> have a high smoking point, which means heating them until shimmering won&#8217;t set off the smoke detector or make the batter taste unpleasant. We think canola oil is one of the <a href=\"https:\/\/www.tasteofhome.com\/article\/best-oil-to-fry-fish\/\" data-name=\"www.tasteofhome.com\/article\/best-oil-to-fry-fish\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">best oils for frying fish<\/a>. Corn, soybean and peanut oil are also good choices.<\/li>\n<li><strong>Flour:<\/strong> All-purpose flour thickens the batter and helps it cling to the fish. The proteins in the flour also encourage a Maillard reaction that makes the exterior golden brown.<\/li>\n<li><strong>Baking powder:<\/strong> Baking powder has the same effect here that it does in <a href=\"https:\/\/www.tasteofhome.com\/recipes\/buttermilk-pancakes\/\" data-name=\"www.tasteofhome.com\/recipes\/buttermilk-pancakes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">buttermilk pancakes<\/a>. It introduces air pockets and lightens the batter so that the coating becomes fluffy and crisp.<\/li>\n<li><strong>Seasonings:<\/strong> To give the batter flavor, mix salt, garlic powder, paprika and freshly ground black pepper into the flour. By seasoning the batter instead of the fish, these flavors hit your tongue first.<\/li>\n<li><strong>Beer:<\/strong> Beer is a popular ingredient in fried fish batter because of its carbonation and flavor, not its alcohol. The bubbles, mild acidity and cold temperature make the coating flaky and crispy. Beer with low IBU (international bitterness units) adds a light, slightly sweet flavor. If you prefer, <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-non-alcoholic-beer\/\" data-name=\"www.tasteofhome.com\/collection\/best-non-alcoholic-beer\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">nonalcoholic beers<\/a> have a similar effect and taste without the booze.<\/li>\n<li><strong>Egg:<\/strong> An egg puts fat and protein in the batter to increase browning and give the fish that classic golden coating. It also binds the batter ingredients together.<\/li>\n<li><strong>Fish:<\/strong> Cod is a firm, lean and mild fish. Breading readily sticks to cod, and the fish cooks quickly, with just the right flaky texture to complement the crisp beer-batter coating. Pacific cod is a more sustainable choice than Atlantic cod, which has been overfished. Use fresh fish, or thaw frozen fillets overnight in the refrigerator before you deep-fry them.<\/li>\n<li><strong>Tartar sauce:<\/strong> One of the classic fried fish sandwich toppings, tartar sauce tastes so much better when you make it from scratch. It&#8217;s easy too. Just mix together chopped dill pickles, mayonnaise, chopped onion and freshly ground black pepper.<\/li>\n<li><strong>Coleslaw mix and buns:<\/strong> To finish this golden fried fish sandwich recipe, simply slide the fillets into brioche buns with a layer of coleslaw and a swipe of tartar sauce. Make this step quick and easy with a bagged coleslaw mix that includes a dressing packet. Otherwise, whip up homemade <a href=\"https:\/\/www.tasteofhome.com\/recipes\/coleslaw-dressing\/\" data-name=\"www.tasteofhome.com\/recipes\/coleslaw-dressing\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">coleslaw dressing<\/a> to control the sweetness and tanginess.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Mix the batter<\/h3>\n<p>In an electric skillet or deep fryer, heat the oil to 375\u00b0F. In a shallow bowl, combine the flour, baking powder, salt, garlic powder, paprika and pepper. Stir in the cold beer and the lightly beaten egg until the batter is smooth.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> A Dutch oven is the best pan for <a href=\"https:\/\/www.tasteofhome.com\/article\/the-best-pan-for-deep-frying-on-the-stovetop\/\" data-name=\"www.tasteofhome.com\/article\/the-best-pan-for-deep-frying-on-the-stovetop\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">deep-frying on the stovetop<\/a>. Its high sides let you add enough oil to submerge the fish, and its thick bottom and walls keep the temperature even.<\/p>\n<h3>Step 2: Batter the fish<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2124949\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Fried-Fish-Sandwich_TOHD24_279511_SarahTramonte_1.jpg?fit=700%2C1024\" alt=\"A bowl of beige batter with two fish fillets inside. To the left, more fish fillets on a cutting board. A cup with eggshells and a measuring jug with orange liquid are nearby. A whisk and bowl are at the bottom right on a light countertop.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Dip the fish fillets in the batter. Allow the excess batter to drip off.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> To help the batter stick to the fish, pat the fillets dry before you dip them. With less moisture on the fish&#8217;s surface, extra batter should drip off with enough left behind for a crisp coating.<\/p>\n<h3>Step 3: Fry the fish<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2124950\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Fried-Fish-Sandwich_TOHD24_279511_SarahTramonte_2.jpg?fit=700%2C1024\" alt=\"A piece of fried chicken is being lifted from a pot of oil using a slotted spoon. The pot is light green with handles. There are other pieces of chicken resting on a paper towel nearby. The surface is a light gray.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Fry the fish in the hot oil, cooking in batches to avoid overcrowding, until the exterior turns golden brown, two to three minutes on each side. Drain the fish on paper towels.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> If the oil is too cool, the coating will absorb the oil and stay soft. Check that the oil is hot enough before you add the fish. Oil shimmers when it reaches 375\u00b0, but use a digital thermometer to ensure the perfect temperature. The oil will cool when you add the fish, so let it heat back up between batches.<\/p>\n<h3>Step 4: Prepare the tartar sauce and slaw<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2124951\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Fried-Fish-Sandwich_TOHD24_279511_SarahTramonte_3.jpg?fit=700%2C1024\" alt=\"A bowl of coleslaw with purple cabbage, carrots, and creamy dressing next to a small bowl of diced potatoes and spices. Fried food is partially visible on a paper towel in the background.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Meanwhile, in a small bowl, combine the chopped dill pickles, mayonnaise, onion and pepper. Cover the sauce and refrigerate it until serving time. In another bowl, combine the coleslaw mix and the dressing.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> Tartar sauce tastes even better if you make it at least 30 minutes before you plan to serve it and let the flavors meld together in the fridge.<\/p>\n<h3>Step 5: Build the sandwiches<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2124954\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Fried-Fish-Sandwich_TOHD24_279511_SarahTramonte_4.jpg?fit=700%2C1024\" alt=\"A plate with two pieces of golden-brown fried fish, lemon wedges, and toasted buns. A small bowl of creamy tartar sauce with a spoon is to the left, and a bowl of coleslaw with a spoon is on the right.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>On each brioche bun bottom, layer a fish fillet, the prepared coleslaw and the tartar sauce. Replace the bun tops. Serve the fried fish sandwiches with lemon wedges, if desired.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2124953\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Fried-Fish-Sandwich_TOHD24_279511_SarahTramonte_7.jpg?fit=700%2C1024\" alt=\"A fish sandwich with coleslaw on a plate, accompanied by a lemon wedge, is set next to a glass of beer. In the background, a bowl of coleslaw and a plate with large fried fish fillets are visible.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h2>Fried Fish Sandwich Variations<\/h2>\n<ul>\n<li><strong>Change the coating:<\/strong> You don&#8217;t have to use a beer batter to fry cod. Instead of beer, use sparkling water to create the same airy batter without a hoppy flavor. Try replacing the batter in this recipe with buttermilk, cornmeal and flour to create a crunchy yet light coating that works especially well for a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/fried-catfish\/\" data-name=\"www.tasteofhome.com\/recipes\/fried-catfish\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">fried catfish<\/a> sandwich. Simply mixing ice-cold water and oil with flour and baking powder also creates a crispy crust, as in this <a href=\"https:\/\/www.tasteofhome.com\/recipes\/fried-walleye-with-tartar-sauce\/\" data-name=\"www.tasteofhome.com\/recipes\/fried-walleye-with-tartar-sauce\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">fried walleye<\/a> recipe.<\/li>\n<li><strong>Pile on toppings:<\/strong> Make your own coleslaw, keeping it simple with freshly shredded cabbage and carrots (the only ingredients in most bagged coleslaw mixes) or jazzing it up with colorful <a href=\"https:\/\/www.tasteofhome.com\/recipes\/summertime-slaw\/\" data-name=\"www.tasteofhome.com\/recipes\/summertime-slaw\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">summertime slaw<\/a> with tomatoes and bell peppers. Swap in <a href=\"https:\/\/www.tasteofhome.com\/recipes\/pickled-red-onions\/\" data-name=\"www.tasteofhome.com\/recipes\/pickled-red-onions\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">pickled red onions<\/a> and garlicky <a href=\"https:\/\/www.tasteofhome.com\/recipes\/aioli\/\" data-name=\"www.tasteofhome.com\/recipes\/aioli\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">aioli<\/a> for the coleslaw and tartar sauce. Add classic <a href=\"https:\/\/www.tasteofhome.com\/collection\/burger-toppings\/\" data-name=\"www.tasteofhome.com\/collection\/burger-toppings\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">burger toppings<\/a> like mustard, relish, lettuce and sliced tomato, or pair slices of avocado and crisp, tart apple as creamy and crunchy fried fish sandwich toppings.<\/li>\n<li><strong>Make the layers spicy:<\/strong> Substitute <a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-cajun-seasoning\/\" data-name=\"www.tasteofhome.com\/recipes\/homemade-cajun-seasoning\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">homemade Cajun seasoning<\/a> for the individual spices in the batter of this fried fish sandwich recipe. Stir a splash of lemon juice and a spoonful of horseradish into the tartar sauce, and grate the onion into the bowl for extra zing. Instead of tartar sauce, spread <a href=\"https:\/\/www.tasteofhome.com\/recipes\/remoulade\/\" data-name=\"www.tasteofhome.com\/recipes\/remoulade\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">remoulade<\/a> on the sandwiches. Make a fiery slaw by tossing minced jalapenos and grated radishes into the mix and stirring a few drops of hot sauce into the dressing.<\/li>\n<\/ul>\n<h2>How to Store Fried Fish Sandwich<\/h2>\n<p>Store the fried fish sandwich layers\u2014fish, tartar sauce, coleslaw and buns\u2014in separate airtight containers or packaging. It&#8217;s fine to leave the brioche buns on the counter for up to two days, but put everything else in the fridge right away. The coleslaw stays freshest when you keep the mix and dressing separate and combine them just before serving.<\/p>\n<h3>How long does fried fish and tartar sauce last?<\/h3>\n<p>Fried fish lasts three to four days in the refrigerator, but the coating will turn soggy. Plus, the fish can become tough when reheated in the deep fryer or oven. Really, it&#8217;s best to batter and fry the fish and then eat it while it&#8217;s still hot and crispy. Don&#8217;t worry about using up the tartar sauce in one sitting because it lasts for up to a week. Serve extra sauce on a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/salmon-burgers-with-tangy-slaw\/\" data-name=\"www.tasteofhome.com\/recipes\/salmon-burgers-with-tangy-slaw\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">salmon burger<\/a>, or use it as a dip for veggies and <a href=\"https:\/\/www.tasteofhome.com\/recipes\/crunchy-breadsticks\/\" data-name=\"www.tasteofhome.com\/recipes\/crunchy-breadsticks\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">crunchy breadsticks<\/a>.<\/p>\n<h3>Can you freeze fried fish?<\/h3>\n<p>We don&#8217;t recommend freezing fish you fried at home. Commercial processors use industrial techniques that dip frozen raw fish in vats of chilled batter, fry them just enough to set the breading but not cook the fish, and then freeze the individual pieces rapidly in a liquid nitrogen tunnel or blast freezer. With a home freezer and deep fryer, the battered fish has a superior texture when cooked and eaten hot, but it turns soggy outside and chewy inside if frozen and reheated.<\/p>\n<h2>Fried Fish Sandwich Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2124952\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Fried-Fish-Sandwich_TOHD24_279511_SarahTramonte_5.jpg?fit=700%2C1024\" alt=\"A fish sandwich with coleslaw on a plate, accompanied by a lemon wedge. Two bowls in the background contain more coleslaw and lemon slices. The setting is on a light countertop with a gray background.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>What&#8217;s the best type of fish for a fried fish sandwich?<\/h3>\n<p>This fried fish sandwich recipe specifies cod fillets, but haddock and walleye are other classic fish sandwich options. The <a href=\"https:\/\/www.tasteofhome.com\/article\/best-fish-for-frying\/\" data-name=\"www.tasteofhome.com\/article\/best-fish-for-frying\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">best fish for frying<\/a> also include tilapia and catfish. Whichever type of fish you choose, the best fish for fried fish sandwiches are fillets less than 1-1\/2 inches thick and short enough to fit in the hamburger buns. Cook the battered fillets in batches so that they don&#8217;t overlap, stick together and cook unevenly.<\/p>\n<h3>Can you make fried fish in the air fryer?<\/h3>\n<p>Instead of deep-frying, you can make fried fish in an air fryer. The fish won&#8217;t be surrounded by hot oil, so preheat the air fryer to a slightly higher temperature like 400\u00b0. Dredge the fillets in dry flour after you&#8217;ve dipped them in the recipe&#8217;s batter to give the fish a slightly drier exterior coating and minimize batter drips inside your air fryer. Coat the air-fryer basket generously with cooking spray before you set the battered and dredged fish in it. Cook just a single layer of fillets at a time for about 10 minutes each.<\/p>\n<h3>What can you serve with fried fish sandwiches?<\/h3>\n<p>Crispy french fries are a traditional side dish for fried fish sandwiches. Upgrade to <a href=\"https:\/\/www.tasteofhome.com\/recipes\/beet-and-sweet-potato-fries\/\" data-name=\"www.tasteofhome.com\/recipes\/beet-and-sweet-potato-fries\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener noreferrer\">beet and sweet potato fries<\/a> for more color or fry up <a href=\"https:\/\/www.tasteofhome.com\/recipes\/leek-potato-pancakes\/\" data-name=\"www.tasteofhome.com\/recipes\/leek-potato-pancakes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">leek potato pancakes<\/a> for more flavor. Keep things light with a side salad or a cup of <a href=\"https:\/\/www.tasteofhome.com\/recipes\/carrot-ginger-soup\/\" data-name=\"www.tasteofhome.com\/recipes\/carrot-ginger-soup\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">carrot ginger soup<\/a>. Pickled vegetables make tasty fried fish sandwich toppings, but they&#8217;re also delicious on the side. If you&#8217;re not drinking your favorite beer with this fried fish sandwich recipe, pour a cold pint of <a href=\"https:\/\/www.tasteofhome.com\/recipes\/lemony-pineapple-iced-tea\/\" data-name=\"www.tasteofhome.com\/recipes\/lemony-pineapple-iced-tea\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">lemony pineapple iced tea<\/a>.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>The airy beer batter of this fried fish sandwich tastes even better with the creamy homemade tartar sauce and crunchy coleslaw.<\/p>\n","protected":false},"author":7061,"featured_media":2124093,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,304328,305271,304177,304292,304338,304022,304390,307049,303966,304988,304408,304368,303887,306848,304447,305018,304268,305384,305374,324623,304388,304020,304395,304005,304398,304150,303883,305031,304403],"categories-v2":[308623,308984,308481,309216,309457,308305,308992,308603,308761,310085,308495,308935,308813,308745,308478,309603,308959,259483,309396,309381,309177,308752,308594,308782,308549,308797,309434,308476,308975,308812],"coauthors":[342010],"recommended_recipes":[],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/EXPS_TOHD24_279511_SarahTramonte_6.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/fried-fish-sandwich\/","name":"Fried Fish Sandwich","datePublished":"2025-03-14","dateModified":"2025-03-17","prepTime":"PT30M","cookTime":"PT5M","totalTime":"PT35M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/EXPS_TOHD24_279511_SarahTramonte_6.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"The airy beer batter of this fried fish sandwich tastes even better with the creamy homemade tartar sauce and crunchy coleslaw.","recipeIngredient":["Oil for deep-fat frying","1 cup all-purpose flour","1-1\/2 teaspoons baking powder","3\/4 teaspoon salt","1\/2 teaspoon garlic powder","1\/4 teaspoon paprika","1\/4 teaspoon pepper","1 cup very cold beer or nonalcoholic beer","1 large egg, lightly beaten","4 cod fillets (6 ounces each)","TARTAR SAUCE:","2\/3 cup chopped dill pickles","1\/2 cup mayonnaise","3 tablespoons finely chopped onion","Dash pepper","COLESLAW:","3 cups coleslaw mix","1\/3 cup coleslaw salad dressing","4 brioche hamburger buns, split and toasted","Lemon wedges, optional"],"recipeInstructions":[{"@type":"HowToStep","name":"Mix the batter","text":"In an electric skillet or deep fryer, heat the oil to 375\u00b0F. In a shallow bowl, combine the flour, baking powder, salt, garlic powder, paprika and pepper. Stir in the cold beer and the lightly beaten egg until the batter is smooth. Editor's Tip: A Dutch oven is the best pan for deep-frying on the stovetop. Its high sides let you add enough oil to submerge the fish, and its thick bottom and walls keep the temperature even."},{"@type":"HowToStep","name":"Batter the fish","text":"Dip the fish fillets in the batter. Allow the excess batter to drip off. Editor's Tip: To help the batter stick to the fish, pat the fillets dry before you dip them. With less moisture on the fish's surface, extra batter should drip off with enough left behind for a crisp coating.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Fried-Fish-Sandwich_TOHD24_279511_SarahTramonte_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Fry the fish","text":"Fry the fish in the hot oil, cooking in batches to avoid overcrowding, until the exterior turns golden brown, two to three minutes on each side. Drain the fish on paper towels. Editor's Tip: If the oil is too cool, the coating will absorb the oil and stay soft. Check that the oil is hot enough before you add the fish. Oil shimmers when it reaches 375\u00b0, but use a digital thermometer to ensure the perfect temperature. The oil will cool when you add the fish, so let it heat back up between batches.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Fried-Fish-Sandwich_TOHD24_279511_SarahTramonte_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Prepare the tartar sauce and slaw","text":"Meanwhile, in a small bowl, combine the chopped dill pickles, mayonnaise, onion and pepper. Cover the sauce and refrigerate it until serving time. In another bowl, combine the coleslaw mix and the dressing. Editor's Tip: Tartar sauce tastes even better if you make it at least 30 minutes before you plan to serve it and let the flavors meld together in the fridge.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Fried-Fish-Sandwich_TOHD24_279511_SarahTramonte_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Build the sandwiches","text":"On each brioche bun bottom, layer a fish fillet, the prepared coleslaw and the tartar sauce. Replace the bun tops. 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