Crispy Fried Fish Sandwich


Dry mix: 1 cup all-purpose flour, 1 tsp sea salt, 1/4 tsp ground black pepper, 1 pinch paprika, 1 pinch celery salt, 1 pinch ground coriander, 1 tsp baking soda
1 cup cold beer
2 cups peanut oil
4 3-oz thin pieces of cod or haddock, skin removed, blotted with a paper towel
4 oversized buns, split in half, smeared with soft butter and panfried (butter-side down) in a hot skillet until toasted


In a large mixing bowl, combine dry ingredients with a whisk. Gradually whisk in beer. (The batter should be similar to pancake batter in thickness.)

Set aside, and heat peanut oil in a high-sided, 10-inch cast-iron pan. (The oil should be about one inch deep.) When it reaches 275 degrees (use a candy thermometer), turn heat down to a simmer. To test readiness: A drop of batter will float to top and fizzle without burning.

Working one fillet at a time, insert a fork or meat fork (two-tined) in the top third of the fish (so most of it is hanging down) and gently swirl it in the batter to coat completely. Then place — don't drop — it into the oil. If the fish is not completely submerged, use tongs to flip after 30 seconds, and flip again after a minute.

Fry fish until coating is the color of lightly stained oak, about 4 minutes total. Transfer to a brown paper bag or drying rack and let sit a minute — the steam inside the crust will continue to cook the fish. Place in prepared buns and serve immediately.

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