This is a great video on how to make the ultimate crispy fish sandwich. The key to getting this restaurant-quality dish is using a flour and cornstarch batter. The flour helps with the binding, and the cornstarch gives that extra crispy texture.

Frying fish can be a lot intimidating, but once you learn the steps and try it a few times, it can become second nature. Once you get your favorite recipe, you'll find yourself making this at home and not ordering it. Memories of having crispy fish sandwiches by the sea with family when I was younger are why I still fry fish at home.

Without a thermometer or a deep fat fryer, this can be tricky. My advice would be to get a fryer or a good digital thermometer. Temperature is everything.

As for the tartar sauce, it's so easy to make, and homemade is way, way better than store-bought.

Key Takeaways

Preparing Your Ingredients

Picking Your Perfect White Fish

There are a couple of different types of white fish you could use. I like to use haddock, and it is cheaper than cod. Some people like to use halibut too; as long as it is a firm white fish, it will work. Try not to go for flounder, as it's flaky and will fall apart. Also, make sure the skin is removed; nobody wants that in their crispy fish sandwich.

In the beginning of cooking with fish, I would just pick whatever looked good. I didn't actually know what made a good fish for a certain recipe, but it's a skill you develop as you continue to cook. I love cooking with cod, but it can be expensive; it still has great flavor, though. Don't be tempted to go for a small piece of fish; you need something with some weight to it to give that classic bite and make your fish sandwich something you'll remember. Also, go for the freshest fish you can find; it should be firm and without that strong "fishy" smell. This is super important.

Getting Your Flour Mix Just Right

Why Beer Makes Better Batter

Essential Pantry Items You’ll Need

Creating the Perfect Crispy Coating

Blending Ingredients for Ultimate Crunch

To get that perfect crispy coating, it's good to use half a cup of flour and half a cup of cornstarch. This helps to get the right mixture of wafer and crunch. Don't forget the baking powder; this will help color the coating and also give it a little lift. Use your favorite lager; this provides a lot of flavor.

I have made beer batters before, and it's fun to experiment with different beers and spices to create different flavors. You can also make this with just club soda or water, since the carbonation helps with the lift, but the malt from the beer adds a nice, subtle flavor, so include it if you can. I always like to use something that's not too strong, as it can overpower the fish's flavor.

The more you cook with this, the more you will be able to create your own batter without a recipe. You will get a feel for the texture and consistency that makes a good batter.

Letting the Batter Work Its Magic

Making Homemade Tartar Sauce

Making your own homemade tartar sauce is definitely a skill that every home cook should learn. You can make it ahead of time, and the flavor will just get better. It's super simple, just using a pre-made mayo, some minced capers and shallots, and a sweet relish to help balance that briny flavor.

I always like to keep capers and shallots in my pantry so I can rustle up a quick tartar sauce if I need to. I always have shallots and onions to hand, as shallots give a mild onion flavor. Trying to use onion instead wouldn't work; it'd just be too strong.

This sauce needs time to chill, and it's a perfect example of a make-ahead sauce. I love these because you can get prepared ahead of time and make the cooking process a whole lot easier.

Including Capers and Pickled Relish

Adding Zip with Worcestershire Sauce

Getting Your Fish Ready to Fry

Drying Off Those Fillets

When you are getting ready to fry your fish, the first step, and probably the most important part, is to pat it dry. So many home cooks skip this, and if your fish is wet, your oil can end up bubbling, and you will not get a good crust. It also helps the batter stick to the fish and not fall off when frying. Look for a thick, almost gravy-like texture to your batter. If you skip steps like these, you will learn the hard way how important they are, so please try to follow them.

Coating the fish can seem messy to some people, but I find it very satisfying, especially once it starts to cook and crisp up. You may end up feeling proud of yourself too.

Coating Your Fish the Right Way

The Fork Trick That Changes Everything

Pretty clever!

Oil Temperature That Actually Works

Creating the Ultimate Fish Sandwich

Soft Brioche Rolls for Maximum Comfort

To make your ultimate fish sandwich, get your favorite bun. I like to use brioche, as it's nice and buttery and has more flavor than your average bread roll. Always make sure to give it a good toast; this will make sure it does not go soggy. If you don't like brioche, you can also use hamburger buns or even a good sandwich bread, though I do prefer a good brioche roll, always toasted. Nothing worse than soggy bread; it just ruins the whole experience.

One of my favorite ways to upgrade this is to top the fish with some minty crushed peas. I'm a big lover of spice, and have been known to make a wasabi tartar sauce to top my crispy fish, and if you like spice, you will love that one.

Adding Fresh Greens and Bright Citrus

Mom-friendly tips:

Spreading Homemade Tartar Sauce Generously

Enjoying Your Perfect Fish Sandwich

The Magic of Golden Crispy Fish

I know this seems like a lot of work, but once it's done, when you have that crunchy coating over your tender fish, you will realize every step was worth it. Adding the cornstarch really does make a difference in how crispy the batter becomes. You can make it without the cornstarch, but I've always noticed that using it helps keep things crispy for longer and stops it from going soggy quickly.

I also love the sound and texture of a good crispy crust as it cracks when you take your first mouthful. This recipe is a great example of why temperature matters. If you cook this too high, you end up with overcooked and rubbery fish. If you've ever had a bad fish sandwich, you know what I'm talking about.

My idea of a great restaurant-quality dish at home like this is when you've made it, and you take that first bite, and you realize it's so much better than what you usually buy.

The Perfect Cold Beer Companion

Creating Happy Family Memories

Smart Tips for Perfect Fried Fish

Keeping Your Coating Crispy

Don't skip the equal parts of flour and cornstarch; this gives the extra crispiness. And ideally include the mild lager, it gives a nice subtle flavor. Don't try to use anything with a heavier flavor like a stout; it will overpower the flavor of the fish.

Another important step is to not skip the resting in the fridge. The batter needs time to thicken and the starches to hydrate. You might be tempted to skip the batter rest, but it is so important; you will thank me later.

I always like to try and repeat the importance of steps like these in recipes, as skipping them usually ruins the dish and you have to start again. Nobody enjoys that.

My favorite golden rule in cooking is definitely mise en place. Cooking can be stressful, and that really does help with organization and is a genuine time-saver.

Ingredient	Amount	Purpose
All-purpose flour	1/2 cup	Creates structure and browning
Cornstarch	1/2 cup	Adds crispiness
Salt	1/2 teaspoon	Flavor enhancement
Baking powder	1/2 teaspoon	Creates lift and browning
Mild lager	3/4 cup	Bubbles for lightness

Preventing Mushy Mishaps

Kitchen Wisdom from Experience