These easy Beer Battered Cod Fish Sandwiches start with fresh cod coated in a batter of flour, eggs, beer, and seasoning, then are fried until crispy and golden brown on the outside and flaky on the inside. Serve them on a bun with homemade tartar sauce and lettuce. Ready in just 15 minutes!
Why I love this recipe
This beer batter also works for fish filets served without a bun or chicken tenders. Use a thick white fish for this recipe. Fresh cod, haddock, or pollock work great. This recipe serves two people for a delicious lunch, dinner, or romantic date night meal. Try this dish with a side of this Potato Salad or this BLT Macaroni Salad.
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Ingredients
(amounts are listed in the recipe card at the bottom of the post)
mayonnaise
dill pickle relish
lemon juice
salt and black pepper
cod filets (or other white fish)
all purpose flour
corn starch
sugar
baking powder
baking soda
onion salt
paprika
beer or club soda
Oil for frying
sandwich buns
Lettuce (optional)
Substitutions
If using chicken, fry for about 5-10 minutes total until it reaches an internal temperature of 165 degrees.
Equipment used for this recipe
How to make Beer Battered Cod Fish Sandwiches
For the tartar sauce recipe
Step 1 – Whisk together the mayo, relish, lemon juice, and black pepper in a bowl. Chill in the refrigerator until ready to serve.
For the beer-battered fish
Step 1 – Fill an electric skillet or deep fryer with about 1 ½ – 2 inches of oil. Preheat to 350 degrees F. Click for a deep fryer.
Step 2 – In a flat or wide bowl, combine the flour, cornstarch, sugar, salt, baking powder, baking soda, onion salt, paprika, and black pepper. Whisk to combine.
Step 3 – Whisk the beer into the flour mixture slowly. Only use enough to get the consistency you like. You may not need it all or you may want a little more.
Step 4 – Dry the pieces of fish with a paper towel.
Step 5 – Dip each cod fillet into the batter, coat well, and let the excess batter drip off.
Step 6 – Gently place the fish into the hot pan.
Step 7 – Fry the fish for 2 – 3 minutes or until the batter is golden and the fish pieces begin to float to the top of the oil.
Step 8 – Gently flip the fish over halfway through and cook another 2 – 3 minutes.
Step 9 – Transfer fish to a cooling rack over a baking sheet to drain.
Step 10 – Place lettuce on a bun. Top with the fish and a generous amount of tartar sauce. Serve and enjoy!
Pro Tips
Use a thick white fish for this recipe. Fresh cod, haddock, or pollock work great.
This beer batter also works for fish filets served without a bun or chicken tenders.
You may also enjoy
- Beer Battered Fish Tacos
- Fried Shrimp Burger
- Beer Battered Coconut Shrimp
- Beer Battered Shrimp Tacos
- Beer Battered Mushrooms
Beer Battered Cod Fish Sandwiches
Equipment
Ingredients
For the Tartar Sauce
- ¼ cup mayonnaise
- ½ Tablespoon dill pickle relish
- ¼ teaspoon lemon juice
- ⅛ teaspoon pepper
For the Fish
- 2 cod filets (or other white fish)
- ⅔ cups flour
- ⅛ cup corn starch
- 1 teaspoon sugar
- 1 teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon onion salt
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
- ½ cup beer or club soda
- 2 sandwich buns
- Lettuce ((optional)
- Oil for frying
Instructions
For the tartar sauce
For the fish
- Fill an electric skillet or deep fryer with oil about 1 ½ – 2 inches deep. Preheat to 350 degrees F. Click for a deep fryer.
- In a flat or wide bowl, combine the flour, cornstarch, sugar, salt, baking powder, baking soda, onion salt, paprika, and black pepper. Whisk to combine.
- Whisk the beer into the dry ingredients slowly. Only use enough to get the consistency you like. You may not need it all or you may want a little more.
- Dry each piece of fish with a paper towel.
- Dip the fish fillets into the batter, coat well, and let the excess drip off.
- Gently place the fish into the hot oil.
- Fry the fish for 2 – 3 minutes or until the batter is golden and the fish pieces begin to float to the top of the oil.
- Gently flip the fish over halfway through and cook another 2 – 3 minutes.
- Place lettuce on a bun. Top with the fish and homemade tangy tartar sauce. Serve and enjoy!
Notes
- Use a thick white fish for this recipe. Fresh cod, haddock, or pollock work great.
- This beer batter also works for fish filets served without a bun or chicken tenders.
- If using chicken, fry for about 5-10 minutes total until it reaches an internal temperature of 165 degrees.
Nutrition
Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
Deb
Thursday 19th of November 2020
It was easy to do but I think the batter needs more seasoning.
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Carol
Friday 19th of October 2018
Loved this recipe very much, although I added more beer than requested because I found the batter too thick. I will be making it again Thanks for sharing
Zona
Saturday 20th of October 2018
Hi Carol, absolutely! Add as much beer as you want to get the consistency just right for your taste. Glad you enjoyed it :) Thanks!