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Crunchy beer battered fish sandwich with avocado tartar sauce

Oh-so-crispy fish topped on a soft brioche bun and a creamy avocado tartar sauce. 



Crunchy Battered Fish

  • 12 oz (340 g) cod filet, cut into four 3 oz (85 g) portions
  • Salt, for seasoning each portion
  • 1/2 cup all-purpose flour, for dredging
  • 1 1/2 to 2 quarts (1.4-1.9 L) peanut oil, for frying
  • 1 cups cake flour
  • 1/2 cup cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon paprika powder
  • 1/2 teaspoon turmeric
  • Pinch kosher salt
  • Pinch freshly ground pepper
  • 1 teaspoon baking powder
  • 1 cup beer, ice cold
  • 4 brioche burger buns, toasted
  • Romaine lettuce, shredded, to top sandwiches
  • Pickled onions (optional)

Avocado tartar sauce

  • 1 ripe avocado, sliced, pit removed, fruit scooped from peel
  • 3 tablespoons mayonnaise
  • 1 large dill pickle, sliced
  • 1 tablespoon capers
  • 2 cloves fresh garlic
  • 2 tablespoons fresh dill
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons red onion, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper


Crunchy Battered Fish

  1. Add the flour, cornstarch, garlic powder, onion powder, paprika, turmeric and baking powder into a bowl.  Pour ice-cold beer into the dry mixture, whisking to combine. Set aside. 
  2. Lay cod pieces on a paper towel, patting to dry. Season each piece with salt. Add half a cup of cake flour to a bowl or plate for dredging. 
  3. Preheat vegetable oil (to 350 F  (177-190C) in a large pot, Dutch oven, or deep fryer. 
  4. Working with one piece of cod at a time: dredge in all-purpose flour, dip in batter, then carefully lower into preheated oil. Repeat until all pieces are in the preheated oil. Deep fry fish, gently agitating the pan and oil, using tongs or metal utensils to flip the fish within the oil. Removing each piece when golden brown, about 8 minutes total. 
  5. Transfer fish to a plate lined with a kitchen towel and season with salt.

Avocado tartar sauce

  1. Add avocado, mayonnaise, sliced dill pickle, capers, garlic cloves, fresh dill, parsley, lemon juice and red onion to a food processor and blitz until creamy.


  1. Cover the top and bottom of each piece of the toasted brioche burger buns with Green Tartar Sauce. Add a bed of shredded romaine lettuce to the bottom portion of each bun. Lay a piece of Crunchy Battered Fish atop each bed of lettuce bun. Add pickled red onions and finish with a top layer of the bun. Enjoy! 

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