Fish Sandwich with Crispy Coleslaw
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Take your sandwich game to a whole new level with this irresistible crispy Fish Sandwich that puts fast food versions to shame! The secret seltzer batter creates an airy, golden crust around tender cod filets, while the tangy coleslaw adds just the right amount of brightness.
Sheila’s Recipe Snapshot for Fish Sandwich
This crispy fish sandwich has become my family’s most requested weekend lunch. It has the perfect crispy and flaky, tender fish that’s guaranteed to make you skip the drive-thru forever!
Who doesn’t love a good fish sandwich? I’m personally obsessed with this homemade version that blows drive-thru options out of the water! The secret is all about nailing those perfect texture contrasts with a lightly batter outside and soft, flaky inside.
The seltzer water in the batter is an important ingredient here. It creates tiny bubbles that make the coating super airy and crunchy! Then we pile it onto soft brioche buns, with a layer of homemade tartar sauce and the crunchy, tangy coleslaw on top! It really doesn’t get much better than that.
Ingredient Notes for Fried Fish Sandwich
- Flour & Cornstarch | Mixed with flour, cornstarch creates a lighter, crunchier crust than flour alone.
- Salt | To season the batter to taste.
- Baking Powder | Creates tiny air bubbles in the batter when it hits the hot oil!
- Seltzer | I know this sounds weird, but the carbonation creates air bubbles in the batter, which makes a lighter, crispier coating when fried!
- Canola Oil | Use a neutral oil with a high smoke point, like canola oil, vegetable oil, avocado oil, or peanut oil!
- Cod Filets | Cod is ideal for fish sandwiches due to its mild flavor and firm texture that holds up well to frying. A 4-ounce portion is the perfect size for a sandwich!
- Sandwich Buns | I always opt for brioche buns for a rich flavor!
- Tartar Sauce | Use my homemade tartar sauce, or use your favorite store-bought version.
- Coleslaw | I like to make my own simple coleslaw by combining white wine vinegar, sugar, olive oil, parsley, salt & pepper, and a cabbage mix!
Variations and Substitutions
- Fish Options. While cod is traditional, you can substitute haddock, pollock, or even halibut with excellent results. Any light white fish will work.
- Bun Alternatives. You can use your favorite sandwich buns! Try potato rolls or pretzel buns if brioche isn’t available.
- Gluten-Free. Substitute the all-purpose flour with a gluten-free blend and ensure your baking powder is gluten-free. And be sure to use gluten-free buns, too!
- Spice. If you want a bit of spice, add a dash of cayenne pepper to the batter and include thinly sliced jalapeños in the coleslaw.
How to Make Cod Fish Sandwich
This recipe is surprisingly simple to put together, all you need is a few bowls and a pot for frying to create restaurant-quality fish sandwiches at home!
MAKE THE COLESLAW. In a large bowl, whisk together the vinegar, sugar, oil, parsley, salt, and pepper. Add the coleslaw mix and toss with tongs until evenly coated. Set aside.
PREP THE BATTER. In another large bowl, whisk together the flour, cornstarch, salt, baking powder, and seltzer until smooth. Cover and refrigerate for 20 minutes.
HEAT THE OIL. Pour enough oil into a deep fryer or large Dutch oven to reach a depth of 2 inches. Heat to 375°F.
COAT THE FISH IN BATTER. Pat the cod fillets dry with paper towels. Dip each fillet into the batter, letting the excess drip off.
FRY. Carefully lower into the hot oil and fry for 4 minutes per side, until golden brown. Remove with a slotted spoon and drain on a wire rack set over a baking pan.
ASSEMBLE. To assemble the sandwiches, spread tartar sauce on the bottom buns, then top with a piece of fried fish, coleslaw, and the top bun. Serve immediately.
More Recipe Success Tips
Storage and Reheating Tips
Fried Fish: Best enjoyed immediately, but leftover fried fish can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a 375°F oven for 10-12 minutes to restore crispiness.
Freezing Instructions: To freeze the fried fish, allow it to cool completely, then place pieces on a baking sheet with space between them and freeze until solid (about 2 hours). Transfer to a freezer-safe bag or container, removing as much air as possible, and store for up to 3 months. Reheat from frozen in a 400°F oven for 15-20 minutes until hot and crispy—no need to thaw first.
Coleslaw: Can be made up to 24 hours in advance and stored covered in the refrigerator. The flavors will continue to develop over time and can be stored for up to 3-4 days.
Assembled Sandwiches: I don’t recommend storing already assembled sandwiches for later. If you have leftovers, store the components separately and assemble just before eating!
Frequently Asked Questions
The fish should be opaque and flake easily with a fork. If you’re uncertain, use a meat thermometer to make sure that the internal temperature has reached 145°F.
Make sure the fish is completely dry before dipping, and the batter is cold from resting in the refrigerator.
Looking for more Seafood Recipes?
This easy fish taco bowl and my crispy oven-fried fish are simple family favorites. I have a yummy fried catfish recipe that is a Southern favorite, too!
What to Serve With Fried Fish Sandwiches
This crispy fried fish sandwich pairs wonderfully with a variety of sides. Grilled french fries or sweet potato fries are classic options that never disappoint.
For a lighter alternative, try air fryer baked potatoes with crispy skins. On warmer days, a fresh avocado corn salad or grilled corn in foil would both add brightness to the meal. Herbed potato salad or macaroni salad with peas are also great options, especially when feeding a crowd!
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Fish Sandwich with Crispy Coleslaw
Ingredients
- ½ cup all-purpose flour
- ½ cup cornstarch
- ½ tablespoon kosher salt
- ½ teaspoon baking powder
- ¾ cup seltzer
- canola oil for deep frying
- 4 4-oz. cod filets 1 pound
- 4 brioche sandwich buns
- ½ cup tartar sauce
Crispy Coleslaw
- 1 tablespoon white wine vinegar
- 1 ½ teaspoons sugar
- 1 ½ teaspoon olive oil
- 1 tablespoon minced Italian parsley
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 cups coleslaw mix cabbage and carrots
Instructions
Make the Coleslaw
- In a large bowl, whisk together the vinegar, sugar, oil, parsley, salt, and pepper. Add the coleslaw mix and toss with tongs until evenly coated. Set aside.
Fry the Fish
- In another large bowl, whisk together the flour, cornstarch, salt, baking powder, and seltzer until smooth. Cover and refrigerate for 20 minutes.
- Pour enough oil into a deep fryer or large Dutch oven to reach a depth of 2 inches. Heat to 375°F.
- Pat the cod fillets dry with paper towels. Dip each fillet into the batter, letting the excess drip off. Carefully lower into the hot oil and fry for 4 minutes per side, until golden brown. Remove with a slotted spoon and drain on a wire rack set over a baking pan.
- To assemble the sandwiches, spread tartar sauce on the bottom funs, then top with a piece of fried fish, coleslaw, and the top bun. Serve immediately.
Notes
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
