Delicious Crispy Fried Fish Sandwiches with Homemade Creamy Slaw and Tangy Tartar Sauce Recipe

With their light, crispy beer batter coating tender, flaky white cod, paired with a zesty tartar sauce, these fried fish sandwiches are pure coastal comfort food perfection.

The secret to achieving that coveted shatteringly crisp exterior lies in the carefully crafted beer batter. By combining flour and cornstarch, we minimize gluten formation for a delicate, airy texture. The addition of cold, bubbly beer not only enhances browning but also creates those irresistible crispy pockets we all love.

Our unique double-dipping method – first in dry flour, then batter, then back in dry flour – ensures the ultimate crispy coating that locks in the fish’s moisture. The result? A golden-brown exterior that gives way to succulent, perfectly cooked fish inside.

Ingredients

For the Slaw:

• 1 small head cabbage, finely shredded (13.5 ounces; about 1 1/2 quarts)
• 1/2 small red onion, thinly sliced (about 1/2 cup)
• Kosher salt and freshly ground black pepper
• 2 teaspoons cider vinegar
• 1 teaspoon Dijon mustard
• 3 tablespoons mayonnaise
• 1 tablespoon sugar

For the Tartar Sauce:

• 6 tablespoons mayonnaise
• 4 teaspoons sweet pickle relish
• 1 1/2 tablespoon capers, rinsed, drained, and chopped
• 2 teaspoon sugar
• 2 teaspoon Dijon mustard

For the Fish:

• 1 1/2 to 2 quarts peanut oil
• 1 1/2 cups all-purpose flour
• 1/2 cup cornstarch
• Kosher salt and freshly ground black pepper
• 1 teaspoon baking powder
• 1/4 teaspoon paprika
• 12 ounces cod fillet, thinner fillet preferred, cut into four 3-ounce portions
• 1 cup light beer, ice cold
• 4 soft burger buns, toasted

Directions

1. Prepare the Slaw:

   In a large bowl, combine the shredded cabbage and sliced onion. Sprinkle with 1 teaspoon kosher salt and a generous amount of black pepper. Toss well and set aside. In a separate bowl, whisk together the cider vinegar, Dijon mustard, mayonnaise, and sugar. Let both mixtures sit for at least 15 minutes to allow flavors to meld.

2. Mix the Tartar Sauce:

   In a small bowl, combine the mayonnaise, sweet pickle relish, chopped capers, sugar, and Dijon mustard. Stir well and refrigerate until ready to use.

3. Finish the Slaw:

   Using your hands, squeeze excess moisture from the cabbage and onion mixture in batches. Transfer the squeezed vegetables to the bowl with the dressing. Toss thoroughly to coat. Taste and adjust seasoning with additional salt and pepper if needed.

4. Prepare the Fish Batter:

   Heat the peanut oil in a large wok or Dutch oven to 350°F (175°C). In a large bowl, whisk together 1 cup of flour, cornstarch, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, baking powder, and paprika. Place the remaining 1/2 cup of flour in a separate shallow dish.

5. Coat the Fish:

   Dredge the cod fillets in the plain flour, shaking off excess. Whisk the ice-cold beer into the seasoned flour mixture until just combined – a few small lumps are fine. Dip the floured fish into the beer batter, allowing excess to drip off, then quickly coat again in the plain flour.

6. Fry to Golden Perfection:

   Carefully lower the coated fish into the hot oil. Fry for about 8 minutes, gently agitating the oil and turning the fish occasionally, until golden brown and crispy on all sides. Remove to a paper towel-lined plate and immediately season with salt.

7. Assemble the Sandwiches:

   Place a generous portion of slaw on the bottom half of each toasted bun. Top with a piece of crispy fried fish and a dollop of tartar sauce. Close the sandwiches and serve immediately, with extra slaw and sauce on the side.

Notes

• For the crispiest results, ensure your beer is ice-cold before adding it to the batter.
• Work quickly when coating the fish to prevent the batter from becoming too wet.
• Don’t overcrowd the frying oil – cook in batches if necessary to maintain the temperature.
• These sandwiches are best enjoyed immediately while the fish is hot and crispy.

Why You’ll Love This Recipe

This fried fish sandwich is the ultimate comfort food indulgence that brings the taste of a coastal fish shack right to your kitchen. The contrast between the crispy, golden exterior and the tender, flaky fish inside is simply irresistible. Paired with the creamy, tangy slaw and zesty tartar sauce, each bite is a perfect balance of flavors and textures.

Whether you’re looking to impress guests at a summer cookout or just treating yourself to a special weeknight dinner, these sandwiches are sure to hit the spot. The simple yet effective techniques used in this recipe ensure restaurant-quality results every time, making you feel like a culinary pro in your own home.