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Restaurants›McCracken’s Irish Pub›Fried Fish Sandwich Recipe

Fried Fish Sandwich Recipe

Name: McCracken’s Irish Pubs FRIED FISH SANDWICH Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 each cod fillets (skinless, about 4-6 oz each); 1 cups all-purpose flour (for dredging); 1.5 tsp salt (for flour and batter); 1 tsp black pepper (freshly ground); 0.5 tsp paprika; 0.5 tsp baking powder; 1 each egg (large); 1 cups Yuengling lager (cold); 2 tbs cornstarch; 4 cups vegetable oil (for frying); 1 each lemon (optional, for finishing); 0.5 cups mayonnaise; 3 tbs dill pickles (finely minced); 1 tbs capers (rinsed and chopped); 1 tbs shallot (finely minced) or small red onion; 1 tbs fresh lemon juice; 1 tsp Dijon mustard; 1 tbs fresh parsley (finely chopped); 0.25 tsp salt; 0.25 tsp black pepper; 4 each hoagie rolls (soft, about 6-8 inch); 8 leaves romaine lettuce (leaves, rinsed and spun dry); 2 each tomato (ripe, sliced thick); 2 tbs butter (softened, optional to toast roll); 0.25 tsp salt (for tomato); 0.25 tsp black pepper (for tomato)

Inspired by McCracken’s Irish Pub

Time50m

Serves4

Yuengling-battered cod, romaine, tomato and tartar sauce on a hoagie roll

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Ingredients

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Battered Fried Fish

4 each cod fillets (skinless, about 4-6 oz each)

1 cups all-purpose flour (for dredging)

1 1/2 tsp salt (for flour and batter)

1 tsp black pepper (freshly ground)

1/2 tsp Watkins paprika

1/2 tsp Baking powder

1 each egg (large)

1 cups Yuengling lager (cold)

2 tbs Cornstarch

4 cups vegetable oil (for frying)

1 each lemon (optional, for finishing)

Tartar Sauce

1/2 cups Mayonnaise

3 tbs dill pickles (finely minced)

1 tbs capers (rinsed and chopped)

1 tbs shallot (finely minced) or small red onion

1 tbs fresh lemon juice

1 tsp Dijon mustard

1 tbs fresh parsley (finely chopped)

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Sandwich Build

4 each hoagie rolls (soft, about 6-8 inch)

8 leaves romaine lettuce (leaves, rinsed and spun dry)

2 each tomato (ripe, sliced thick)

2 tbs butter (softened, optional to toast roll)

1/4 tsp salt (for tomato)

1/4 tsp black pepper (for tomato)

Method

Battered Fried Fish

Prep fish

Pat cod fillets dry with paper towels. Cut into sandwich-appropriate portions if needed (about 4–6 oz each). Season both sides lightly with 1 tsp salt and 1 tsp pepper.

Make dry mix

In a shallow bowl or wide plate combine 1 cup all-purpose flour, 2 tbsp cornstarch, 1/2 tsp paprika and 1/2 tsp baking powder. Reserve a small shallow dish with 1/4 cup of this flour mix for dredging.

Make batter

In a medium bowl whisk 1 large egg until blended. Add 1 cup cold Yuengling lager slowly while whisking to create a smooth batter. Stir in remaining dry mix (about 3/4 cup) until just combined; it should be thick enough to coat but still slightly runny. If batter seems too thick, add up to 2 tbsp more beer. Season batter with remaining 1/2 tsp salt and 1/4 tsp black pepper.

Heat oil

Pour about 3–4 cups vegetable oil into a heavy-bottomed skillet or Dutch oven to reach a depth of about 1.5–2 inches. Heat over medium-high until oil reaches 350°F (175°C) — if you don't have a thermometer, test by dropping a little batter into oil; it should sizzle and brown within 30–45 seconds.

Dredge and batter

Lightly dredge each seasoned fillet in the reserved flour mix, shaking off excess. Dip fillets into the beer batter, letting excess drip off so there's an even coat.

Fry fish

Working in batches (do not crowd), gently slide fillets into hot oil. Fry for 3–4 minutes per side, turning once, until batter is deep golden brown and fish registers 135–145°F (or flakes easily). Adjust heat as needed to maintain 325–350°F. Use a slotted spatula to transfer fried fillets to a wire rack set over a baking sheet to drain and stay crisp. Sprinkle a little salt on fish immediately if desired.

Finish

If using, cut lemon into wedges. Keep fried fish warm in a 200°F (95°C) oven for up to 10–15 minutes while assembling sandwiches.

Tartar Sauce

In a small bowl combine 1/2 cup mayonnaise, 3 tbsp finely minced dill pickles, 1 tbsp chopped capers, 1 tbsp minced shallot, 1 tbsp lemon juice, 1 tsp Dijon mustard and 1 tbsp chopped parsley. Season with 1/4 tsp salt and 1/4 tsp black pepper. Stir until smooth. Taste and adjust lemon, salt or pickle to preference. Refrigerate until ready to use. Makes about 3/4 cup.

Sandwich Build

Prepare rolls and produce

Slice hoagie rolls lengthwise without cutting through (or open completely). Optional: lightly butter cut sides and toast in a skillet or under broiler until golden, about 1–2 minutes. Season tomato slices with a pinch of salt and pepper.

Assemble

Spread about 1.5–2 tbsp tartar sauce on both cut sides of each roll. Layer 2 romaine leaves on the bottom half, place 1 fried cod fillet on top of the lettuce, add 2–3 tomato slices, and spoon an extra 1 tbsp tartar sauce on the tomato if desired. Top with the other half of the roll.

Serve

Serve sandwiches immediately with lemon wedges on the side. Optionally pair with fries or coleslaw. Each sandwich is best enjoyed hot and crispy.