FOR THE FISH

4 white fish fillets such as cod or haddock

Kosher salt to taste

1 tablespoon cornstarch

FOR THE BEER BATTER

1 cup all-purpose flour

2 tablespoons cornstarch

¼ teaspoon garlic powder

¼ teaspoon kosher salt

¼ teaspoon ground black pepper

1¼ cups cold beer choose your favorite

½ teaspoon baking powder

Vegetable oil for deep frying

FOR THE SANDWICHES

4 brioche buns

½ recipe homemade tartar sauce (click for recipe)

4 leaves fresh lettuce

Pat dry the fish fillets and lightly season with salt. Sprinkle with cornstarch on both sides and make sure that they are completely coated. Set aside.

4 white fish fillets,Kosher salt,1 tablespoon cornstarch

In a shallow mixing bowl, whisk together the all-purpose flour, cornstarch, garlic powder, salt, and black pepper.

1 cup all-purpose flour,2 tablespoons cornstarch,¼ teaspoon garlic powder,¼ teaspoon kosher salt,¼ teaspoon ground black pepper

Slowly pour in the cold beer while stirring until you achieve a smooth and thick batter. Afterward, stir in the baking powder and set aside.

1¼ cups cold beer,½ teaspoon baking powder

In a large skillet, heat enough vegetable oil to submerge the fish fillets. Heat the oil to 350°F (175°C).

Vegetable oil

Coat the fish fillets in the batter and carefully place them into the hot oil.

Fry for approximately 4-5 minutes on each side or until the fish turns golden brown and easily flakes with a fork. Once fried, transfer the fish fillets to a paper towel-lined plate to remove any excess oil.

Lightly toast the brioche buns in the skillet or on a griddle until they are slightly crispy.

4 brioche buns

Spread tartar sauce on the bottom half of each bun and add fresh lettuce. Place a fried fish fillet on top, and generously spoon more of your homemade tartar sauce over the fish.

½ recipe homemade tartar sauce,4 leaves fresh lettuce

Close the sandwiches and serve immediately, along with your choice of side dishes, such as coleslaw, potato chips, or a simple garden salad.

NOTES

Preheat the oil to 350-375°F for a crispy crust.

Properly cooked fish should read 145°F internally.

Storage: Store fried fish sandwiches in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

*found recipe on https://www.thecookierookie.com/