You’re Gonna Fall Hook, Line, and Sinker for This Crispy Fish Fillet Sandwich

At his Dublin restaurant Fish Shop, chef Peter Hogan serves a version of this light and crispy fried fish sandwich, topped with a lemony fennel-and-apple slaw that’s scented with mint. Hogan opts for hake, a mild-flavored white fish that doesn’t compete with the simple beer batter that coats the fillets before frying. Serve these showstopping fish sandwiches with potato chips or hush puppies. 

What is hake?

Hake is a mild, flaky fish in the cod family. Wild-caught hake is sustainably managed and responsibly harvested under U.S. regulations, so it’s often considered a smart seafood choice. Hake is available at seafood markets or online at thefreshlobstercompany.com. If you can’t find hake, you can substitute pollock, haddock, or cod. 

Why use beer in the batter?

Although the alcohol cooks off as the fish fries, the carbonation in beer gives the batter a light and crispy texture. Plus, the beer flavors the crispy crust, and the sugars in the beer help to promote browning. Use a lager or similar lighter-style beer in the batter; stouts and other dark beers are too strong.

Notes from the Food & Wine Test Kitchen

Cold batter is key to a crispy fish fillet. Use ice-cold beer, and keep the batter chilled if you have to wait for the oil to come to temperature.

Suggested pairing

Try a light, citrus-scented white, such as Attems Friuli Pinot Grigio, with this crispy and comforting sandwich.