Crispy Fish and Chip Sandwiches made with beer battered cod, fried until perfectly crisp and golden brown served with waffle fries, buttery sweet pickles, tangy chipotle tartare sauce and served on a toasted sesame bun. Perfect for a pub-style dinner with a crisp refreshing pint alongside.
Satisfyingly thick crunchy fish sandwich with all makings of a classic fish and chips. These sandwiches are irresistible and so worth the cleanup. We had a craving for some fish and chips and decided to come up with a creative fun way to present it by turning it into a sandwich. Piled high with a thick piece of fried cod and stacked with some fries this makes it an extreme sandwich!
There’s really no way around it- it can get messy. The only way to get that pub-style thick piece of fish is to fry it. You can’t get this in an air-fryer or the oven. It’s all about the batter and the thick crispy crunchiness, otherwise it’s just not fish and chips. White fish is delicate to handle, once it hits the batter you can’t put it down. It has to go straight into the hot oil. The best way to do this is to have everything already prepared. Start with the fish, cut it into the size you want for the sandwiches and sprinkle on a little bit of salt. Return them back into the fridge to keep cool. Next make the batter, make sure the liquids you use are nice and cold. When the cold mixes with the hot it will create a super thick crispy batter. Once the batter is ready place it back in the fridge to stay cool.
As we just mentioned, keep everything cold and use cold ingredients. This will create the best light and airy batter for your fish. Once you dunk the fish into the batter it can’t be put down. We like to set up our little prep station right next to the hot oil that way we don’t have to transport the fish fillets far. Timing is really important which is why you should try and aim to start frying the fish once the fries have been flipped and returned to the oven for their final half of cooking. The fish is not the only thing crucial to a good sandwich. A thick toasted bun helps hold it all together. Whether you want to use large burger buns, sesame buns or potato buns- brush a little bit of melted butter on the inside of each half and broil them for no longer than a minute in the oven.
We chose to stick with 2 simple ingredients, some buttered pickles and a chipotle tartare sauce. Because of the thick fried fish and stacked fries the sandwich starts to get tall and feel big. You can personalize the sandwich with your preferences of course, if you wanted to swap out the pickles for some lettuce, use regular tartare sauce, a homemade sauce or even a completely different sauce. The finishes touches are up to you!
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