Crispy Fish and Chips Sandwich Recipe (Beer Battered Cod with Tartar Sauce)
Ingredients
Fish
- 450 g black cod or true cod 4 portions, about 4 oz each
- Neutral oil for frying about 1.5 to 2 liters / 6 to 8 cups
Dry Dredge
- 180 g all-purpose flour 1 1/2 cups
- 12 g kosher salt 1 tbsp
- 10 g black pepper 1 tbsp
Beer Batter
- 120 g all-purpose flour 1 cup
- 80 g potato starch 2/3 cup
- 8 g baking powder 2 tsp
- 4 g kosher salt 1 tsp
- 2 g smoked paprika 1 tsp
- 260 g ice cold beer preferably Sapporo (1 cup plus 2 tbsp)
Potato Chip Crust
- 1 bag potato chips about 200 to 250 g / 7 to 9 oz, lightly crushed
Chunky Tartar Sauce
- 300 g sour cream 1 1/4 cups
- 120 g whole milk 1/2 cup, adjust as needed
- 140 g cornichons chopped (1 cup)
- 30 g capers 2 tbsp
- 20 g fresh dill chopped (1/2 cup loosely packed)
- 12 g black pepper 2 tbsp
- 6 g celery seed 1 tbsp
- Salt to taste
To Serve
- 4 brioche buns
- Optional: American cheese slices
- Lemon wedges
Instructions
- Place fish portions between parchment paper and press to about 1/2 inch thick. This increases surface area for a crispier crust and helps the fish cook evenly.
- In a bowl, whisk together flour, potato starch, baking powder, salt, and smoked paprika. Slowly pour in cold beer while whisking until a smooth, thin batter forms. The consistency should be similar to crepe batter. Keep the batter cold for best results.
- Lightly crush potato chips onto a tray, keeping irregular shards for maximum crunch. Do not crush into fine crumbs.
- Season the fish lightly with salt. Dredge each piece in seasoned flour, dip into the beer batter, then press into the crushed potato chips until fully coated.
- Heat oil to 350°F (175°C). Fry the coated fish for 4 to 6 minutes until deep golden brown, crispy, and fully cooked through. Transfer to a wire rack and season lightly with salt if needed.
- In a bowl, mix sour cream, chopped cornichons, capers, dill, black pepper, and celery seed. Add a splash of milk to loosen to your desired consistency, then season with salt to taste.
- Toast brioche buns until golden brown. Spread a generous layer of tartar sauce on both the top and bottom buns.
- Assemble the sandwich with the bottom bun, crispy fish, optional American cheese, and top bun with additional tartar sauce. Gently press to set.
- Finish with a squeeze of fresh lemon juice over the fish just before serving.
Video
Notes
Black cod delivers a richer, more buttery texture, while true cod gives you a firmer, flakier bite that’s more traditional for fried fish sandwiches. Both options work depending on your preference.
Potato starch in the batter is key for achieving a light, ultra-crispy coating that stays crunchy longer than standard flour-only batters.
Pressing the fish ensures a higher crust-to-fish ratio and promotes even cooking. This step is essential for that signature crispy texture.
Use a neutral, high smoke point oil such as algae oil, canola oil, or peanut oil to maintain clean flavor and proper frying temperature.
The crispy fish is flavorful enough to serve on its own without the sandwich, making it a versatile option for plating or lighter meals.