Fried Fish Sandwich Recipe
Beer battered and golden fried Haddock, topped with LTO & tartar sauce, served with coleslaw, fries, and a pickle.
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Ingredients
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Fish and Batter
Sandwich Assembly
Sides
Method
Preparing the Fish
- 1
In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and black pepper until well combined.
- 2
Gradually pour in the beer while whisking until the batter is smooth and free of lumps.
- 3
Heat vegetable oil in a deep fryer or large heavy pot over medium-high heat until it reaches 350°F (175°C).
- 4
Pat the haddock fillets dry with paper towels, then dip each fillet into the batter, allowing excess to drip off.
- 5
Carefully place the battered fillets into the hot oil, frying in batches if necessary to avoid overcrowding. Fry for 4-5 minutes or until golden brown and cooked through.
- 6
Remove the fried fish and let it drain on paper towels. Sprinkle lightly with salt while hot.
Assembling the Sandwich
- 7
Assemble the Sandwich
Toast the buns if desired. Place a fried fish fillet on the bottom half of each bun.
- 8
Top each fillet with a lettuce leaf, a slice of tomato (sliced), and a pickle slice.
- 9
Spread a generous amount of tartar sauce over the top bun before closing the sandwich.
Preparing the Sides
- 10
Coleslaw and Fries
In a large bowl, combine the coleslaw mix with your favorite dressing and toss until evenly coated. Prepare fries according to package instructions or fry fresh potatoes until golden brown.