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Beer-Battered Onion Rings with Ranch Dipping Sauce inspired by The Barnacle
Inspired by The Barnacle

Beer-Battered Fish Sandwich with Tartar Sauce

Main Course
This coastal favorite features crispy beer-battered haddock served on a toasted bun with house-made tartar sauce. The preparation focuses on achieving a light, crispy coating while maintaining moist fish. Served with lettuce and tomato, this sandwich delivers satisfying textures and fresh flavors in every bite.
Prep Time 20 mins
Cook Time 15 mins
Inactive Time 15 mins
Total Time 50 mins
Servings 4

Ingredients

  • 1 1/2 lbs Haddock fillets (Cut into 4 equal pieces)
  • 1 1/2 cups All-purpose flour (Divided)
  • 1/4 cup Cornstarch
  • 1 tsp Baking powder
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Old Bay seasoning
  • 1 tsp Kosher salt (Plus more for seasoning fish)
  • 1/2 tsp Black pepper (Freshly ground)
  • 1 1/2 cups Pale ale or lager beer (Cold)
  • 4 cups Vegetable oil (For frying)
  • 4 whole Brioche or potato buns
  • 2 tbsp Unsalted butter (Softened, for toasting buns)
  • 1/2 cup Mayonnaise (For tartar sauce)
  • 3 tbsp Dill pickles (Finely chopped, for tartar sauce)
  • 1 tbsp Fresh lemon juice (For tartar sauce)
  • 1 tbsp Capers (Drained and chopped, for tartar sauce)
  • 1 tbsp Fresh dill (Chopped, for tartar sauce)
  • 1 tbsp Fresh parsley (Chopped, for tartar sauce)
  • 4 leaves Bibb or green leaf lettuce (Washed and dried)
  • 1 medium Tomato (Sliced)
  • 4 whole Lemon wedges (For serving)

Tools You'll Need

  • Large heavy-bottomed pot or Dutch oven
  • Deep-fry thermometer
  • Slotted spoon or spider strainer
  • Wire cooling rack
  • Baking sheet
  • Mixing bowls
  • Whisk
  • Paper towels
  • Knife and cutting board

Chef's Tip

For the crispiest fish, make sure both the fish and the beer are very cold before coating and frying. After dredging in flour, shake off any excess to ensure the batter adheres properly and creates a light, even coating.

Instructions

  1. Prepare the tartar sauce: In a small bowl, combine mayonnaise, chopped pickles, lemon juice, capers, dill, and parsley. Mix well and refrigerate until needed.
  2. Pat fish fillets dry with paper towels. Season with salt and pepper.
  3. Set up a dredging station: Put 1/2 cup flour in one dish. In a large bowl, whisk together remaining 1 cup flour, cornstarch, baking powder, garlic powder, onion powder, Old Bay, salt, and pepper.
  4. Add cold beer to the flour mixture and whisk until just combined. A few small lumps are fine. Let batter rest for 15 minutes.
  5. Meanwhile, heat oil in a large, heavy-bottomed pot or Dutch oven to 365°F, using a thermometer to monitor temperature.
  6. Lightly coat fish pieces in plain flour, shaking off excess.
  7. Dip floured fish into beer batter, allowing excess to drip off.
  8. Carefully lower fish into hot oil, cooking 2 pieces at a time to avoid overcrowding.
  9. Fry until golden brown and crispy, about 4-5 minutes, flipping halfway through.
  10. Remove fish with a slotted spoon or spider and drain on a wire rack set over a baking sheet. Season immediately with a light sprinkle of salt.
  11. Butter the cut sides of the buns and toast until golden brown.
  12. Spread tartar sauce on bottom buns. Top with lettuce, fried fish, tomato slice, and additional tartar sauce if desired.
  13. Cover with top buns and serve immediately with lemon wedges.

Plating

Place assembled sandwich on a plate with a lemon wedge on the side. For a restaurant-style presentation, wrap the bottom half of the sandwich in parchment paper to help hold it together, and insert a wooden pick through the top. Add a small side of additional tartar sauce in a ramekin.

Storage & Reheating

The fried fish is best enjoyed immediately after cooking. The tartar sauce can be refrigerated in an airtight container for up to 5 days. If needed, leftover fish can be reheated in a 375°F oven for 5-7 minutes until warmed through and crisp again, though the texture will not be as ideal as freshly fried.

About This Recipe

This beer-battered fish sandwich draws inspiration from The Barnacle's coastal seafood tradition. The light, crispy batter and fresh toppings highlight the quality of the fish while creating a satisfying handheld meal. This home version adapts restaurant techniques for achieving that perfect balance of crispy coating and flaky fish interior.

How did it turn out?

We'd love to hear about your experience making this recipe!