Never have I ever wanted a crispy fish sandwich for breakfast so badly.
This is a dream. MY dream.
Crispy, beer battered fish.
Crunchy, creamy kale coleslaw.
All sandwiched between two fluffy, buttery buns for the perfect bite.
I grew up going to some of the best fish frys around. Wait! It is fish fries? Or fish frys? Frys definitely looks wrong, but since it’s an event? Is it frys?
Every Lent, we wait for certain local fish frys to open because they are SO good. On top of that, since we vacation in Northern Michigan each summer, my dad was making beer battered fish before I was toddling around. He used to catch the fish and make a quick beer battered bite for lunch.
It’s always been a favorite. Something I love and look forward to so much.
So naturally, I had to go and trash up a crispy fish sandwich a bit.
We start with a beer batter for the fish!
This is the same beer batter that I use on my beer battered fish tacos. It is SO light. It’s a very light and crisp coating, so much so that I even hesitate to say it’s “crunchy” because it’s not super crunchy. It’s perfectly CRISP.
Maybe I can say that four more times.
But really! The crispy fish can be used a bunch of different ways. This sandwich is just one vehicle for inhaling the goodness.
And that’s exactly what you’ll want to do.
P.S. If you’re looking for an oven-fried fish sandwich, I’ve made one here (complete with lovely 2011 photos) using crushed salt and vinegar potato chips. Um yes, that is a thing and it is a wonderful thing. So freaking good.
Let’s talk about the slaw! I’ve wanted to make a kale slaw for a few months, but I was going more for a vinegar-based slaw that would work on tacos or something. Then Lacy mentioned this creamy kale slaw and it just sounded SO delicious. And that’s coming from someone who has never cared for classic coleslaw.
This slaw is SO crunchy. It is a creamy version but it has a ton of flavor: it’s loaded with some sweet relish, Dijon mustard and apple cider vinegar. I love the mix of savory cabbage and Tuscan kale. There is lots of texture and THIS is where our crunch comes in!
The flavor of this sandwich is spot on. I crave it. It’s definitely a splurge, but one you should treat yourself with.
If you’re in search of other seafood recipes to have on Fridays for the next six weeks, mine are all right here! May I suggest this Cajun salmon, white clam sauce pizza, thai coconut shrimp noodle bowls or lobster corn fritters?!
Okay now I’m starving.
How to Make a Crispy Fish Sandwich with Kale Coleslaw
Beer Battered Fish Sandwiches
A light and crispy fish sandwich made with a simple beer batter and topped with a hearty, creamy kale cole slaw. Loaded with flavor!
crispy beer battered fish
- 1 pound fresh cod, (cut into 4 filets)
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- ½ teaspoon freshly cracked black pepper
- 10 ounces your favorite beer ((I like to use a light wheat beer))
- 1/4 cup canola or vegetable oil
- tartar sauce, (for serving)
- 4 of your favorite buns
- 1 medium bunch Tuscan kale
- 1 small savoy cabbage
- 3 tablespoons chopped fresh parsley
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons chopped chives
- 1/3 cup mayonnaise
- 3 tablespoons sweet relish
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- Pat the fish completely dry with paper towels.
- In a bowl, whisk together the flour, garlic powder, onion powder, smoked pap, salt and pepper. Pour in the beer and whisk until a smooth batter forms.
Heat a large nonstick skillet over medium-high heat and add the oil. You want the oil to be between 325 and 350 degrees F – you can always test a drop of the batter first to see if it’s hot enough. Dip the fish in the batter and coat it completely, then drop it in the skillet to fry. Let each piece of fish fry until the sides appear golden and crispy, about 3 to 4 minutes per side. Gently remove the pieces with a spatula and place them on a paper towel to absorb any liquid. Repeat with all the fish, adding more oil if needed.
- Strip the kale leaves from the stems and use a knife to chop them into shreds. Make the same sized shreds with the savoy cabbage. Place the kale, cabbage, parsley, cilantro and chives in a bowl.
- In a small bowl, whisk together the mayo, relish, mustard and apple cider vinegar until smooth. Pour the dressing over the slaw and use kitchen tongs (or even your hands) to toss it well.
To assemble the sandwiches, add a bit of tartar sauce on the bottom of each bun. Top with a piece of fish, then with the slaw. Serve immediately!
- Note: this slaw actually stays great in the fridge for 1 to 2 days. However, the fish breading is so light, that is really must be eaten right after cooking, or else it gets soggy.
slaw adapted from bon appetit
The best filet o’ fish ever!