Beer Battered Fish Sandwich

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Beer Battered Fish Sandwich
  • Prep Time: 15
  • Total Time: 20
  • Servings: 4
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About this Recipe

The best fish sandwich you'll have all summer, guaranteed.

Ingredients

BEER BATTERED FISH SANDWICH:
2 lb (1 kg) Cod or Haddock fillets
2 tsp (10 mL) Lemon pepper, divided
1 tsp (5 mL) Salt, divided
2 1/4 cups (560 mL) Flour
1/4 cup (60 mL) Cornmeal
2 tsp (10 mL) Baking powder
2 cups (500 mL) Cold beer
1 Egg, lightly beaten
Vegetable oil for deep frying
8 Slices Villaggio® Original Thick Sliced Italian Style White Bread
1 cup (250 mL) Shredded lettuce
1 Tomato, sliced
TARTAR SAUCE:
1/3 cup (80 mL) Mayonnaise
2 tbsp (30 mL) Relish
1 tbsp (15 mL) Capers, chopped
1 tsp (5 mL) Lemon juice
Salt and pepper

Directions

BEER BATTERED FISH SANDWICH:
HEAT a deep fryer to 350°F (180°C) or pour oil into a large, heavy bottom pot or Dutch oven and heat over medium-high heat until temperature is reached. Reduce heat to maintain temperature.

CUT fish into about 3” (7.5 cm) pieces. Season with 1 tsp (5 mL) lemon pepper and ½ tsp (2 mL) salt.

COMBINE flour, cornmeal, baking powder and remaining lemon pepper and salt in a large bowl. Add beer and egg and stir to combine.


DIP fish into batter to coat, shake off the excess. Working in small batches deep fry fish about 2-3 minutes on each side or until golden brown. Drain on a paper towel lined plate.

TARTAR SAUCE:
MIX all ingredients together in a small bowl.

ASSEMBLE sandwich by spreading 1-2 tsp (5-10 mL) tartar sauce on each slice of toast. Divide lettuce and tomato slices between four slices of toast, top each with fried fish and remaining toast. Serve immediately.

Notes

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