Quick Recipe Version (TL;DR)
Quick Ingredients
- Fish: 1 1/2 lb firm white fish fillets, cut into 4 portions; 1 tsp kosher salt; 1/2 tsp black pepper
- Dredge: 1/2 cup all-purpose flour
- Beer batter: 1 cup all-purpose flour, 1/2 cup cornstarch, 1 tsp baking powder, 1 tsp kosher salt, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp cayenne pepper, 1 cup ice-cold lager or pale ale
- Frying: 6 cups neutral oil, such as canola or vegetable oil
- Tartar sauce: 1/2 cup mayonnaise, 2 tbsp finely chopped dill pickles, 1 tbsp capers, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1 tbsp chopped parsley or dill, 1/4 tsp black pepper
- Lemon slaw: 2 cups shredded green cabbage, 1/2 cup shredded carrot, 2 tbsp mayonnaise, 1 tbsp lemon juice, 1 tsp lemon zest, 1 tsp honey, 1/4 tsp kosher salt, 1/8 tsp black pepper
- Burgers: 4 brioche buns, 2 tbsp softened butter, 4 slices sharp cheddar cheese, 2 cups shredded lettuce, 16 dill pickle chips, lemon wedges for serving
Do This
- 1. Mix the tartar sauce, then chill it while you cook.
- 2. Toss together the lemon slaw and set aside for 15 minutes.
- 3. Pat the fish very dry, season with salt and pepper, and heat oil to 350°F in a heavy pot.
- 4. Whisk the dry batter ingredients, then stir in the ice-cold beer just until combined.
- 5. Dredge fish in flour, dip in batter, and fry at 350°F for 5 to 7 minutes total, until golden and 145°F inside.
- 6. Top hot fish with cheddar and briefly melt under a 450°F broiler for 30 to 60 seconds if needed.
- 7. Toast buttered brioche buns, then stack tartar sauce, lettuce, cheesy crispy fish, pickles, lemon slaw, and the top bun.
Why You’ll Love This Recipe
- Big pub-style crunch at home: A cold beer batter with cornstarch fries up light, crisp, and beautifully craggy.
- Balanced, bright toppings: Creamy tartar sauce, tangy pickles, cool lettuce, and lemony slaw keep the burger fresh instead of heavy.
- Cheddar makes it extra satisfying: The melted cheddar adds a savory, slightly sharp layer that works perfectly with the flaky white fish.
- Easy timing: The sauce and slaw can be made first, so the fish goes from fryer to bun while it is still hot and crisp.
Grocery List
- Seafood: 1 1/2 lb firm white fish fillets, such as cod, haddock, pollock, or halibut
- Produce: Green cabbage, carrot, iceberg or romaine lettuce, lemons, fresh parsley or dill
- Dairy: Sharp cheddar cheese slices, butter
- Bakery: Brioche burger buns
- Pantry: All-purpose flour, cornstarch, baking powder, kosher salt, black pepper, smoked paprika, garlic powder, cayenne pepper, mayonnaise, dill pickles or pickle chips, capers, Dijon mustard, honey, neutral frying oil
- Beverages: Lager or pale ale for the beer batter
Full Ingredients
For the Beer-Battered Fish
- 1 1/2 lb firm white fish fillets, such as cod, haddock, pollock, or halibut, cut into 4 equal portions about 6 oz each
- 1 tsp kosher salt, divided
- 1/2 tsp freshly ground black pepper
- 1/2 cup all-purpose flour, for dredging
- 1 cup all-purpose flour, for the batter
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper, optional but recommended
- 1 cup ice-cold lager or pale ale, plus 1 to 2 tbsp more if needed
- 6 cups neutral oil, such as canola, vegetable, or peanut oil, for frying
For the Tartar Sauce
- 1/2 cup mayonnaise
- 2 tbsp finely chopped dill pickles or dill relish
- 1 tbsp capers, drained and finely chopped
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tbsp finely chopped fresh parsley or dill
- 1/4 tsp freshly ground black pepper
- 1/8 tsp kosher salt, only if needed after tasting
For the Lemon Slaw
- 2 cups finely shredded green cabbage, about 5 oz
- 1/2 cup shredded carrot, about 1 medium carrot
- 2 tbsp mayonnaise
- 1 tbsp fresh lemon juice
- 1 tsp finely grated lemon zest
- 1 tsp honey
- 1/4 tsp kosher salt
- 1/8 tsp freshly ground black pepper
For Assembly
- 4 brioche burger buns, split
- 2 tbsp softened butter
- 4 slices sharp cheddar cheese
- 2 cups shredded iceberg lettuce or romaine lettuce
- 16 dill pickle chips
- Lemon wedges, for serving
Step-by-Step Instructions
Step 1: Make the tartar sauce
In a small bowl, stir together 1/2 cup mayonnaise, 2 tbsp finely chopped dill pickles, 1 tbsp chopped capers, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1 tbsp chopped parsley or dill, and 1/4 tsp black pepper. Taste and add up to 1/8 tsp kosher salt only if needed, since pickles and capers are already salty.
Cover and refrigerate the tartar sauce while you prepare the rest of the recipe. Even 20 minutes of chilling helps the flavors blend, but you can make it up to 2 days ahead.
Step 2: Toss the lemon slaw
In a medium bowl, combine 2 cups shredded green cabbage and 1/2 cup shredded carrot. In a separate small bowl, whisk together 2 tbsp mayonnaise, 1 tbsp lemon juice, 1 tsp lemon zest, 1 tsp honey, 1/4 tsp kosher salt, and 1/8 tsp black pepper.
Pour the dressing over the cabbage and carrot, then toss well. Let the slaw sit for 15 minutes at room temperature while you prepare the fish. This softens the cabbage slightly while keeping it crisp and refreshing.
Step 3: Prepare the fish and heat the oil
Pat the fish portions very dry with paper towels. This is important because excess moisture can make the batter slide off and can cause splattering in the hot oil. Season the fish on both sides with 1/2 tsp kosher salt and 1/2 tsp black pepper.
Pour 6 cups neutral oil into a large Dutch oven or heavy-bottomed pot. The oil should be about 2 to 3 inches deep, and the pot should be no more than half full for safety. Heat over medium-high heat until the oil reaches 350°F on a deep-fry thermometer. Place a wire rack over a rimmed baking sheet near the stove for draining the fried fish.
Step 4: Mix the beer batter
In a wide bowl, whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, 1 tsp baking powder, the remaining 1/2 tsp kosher salt, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/4 tsp cayenne pepper. Add 1 cup ice-cold lager or pale ale and whisk just until combined.
The batter should be the texture of heavy cream or thin pancake batter. A few small lumps are fine, and overmixing can make the coating heavy. If the batter seems too thick, whisk in 1 tbsp additional cold beer at a time, using no more than 2 tbsp extra.
Step 5: Dredge, batter, and fry the fish
Place 1/2 cup all-purpose flour in a shallow dish. Working with one piece of fish at a time, lightly coat it in the flour, shake off the excess, then dip it into the beer batter. Let the extra batter drip back into the bowl for 2 to 3 seconds.
Carefully lower the battered fish into the 350°F oil, laying it away from you to avoid splashes. Fry 2 pieces at a time so the oil temperature stays steady. Cook for 5 to 7 minutes total, turning once after about 3 minutes, until the coating is deep golden, crisp, and the fish registers 145°F in the thickest part.
Transfer the fried fish to the prepared wire rack and sprinkle very lightly with salt while hot. Let the oil return to 350°F before frying the remaining fish.
Step 6: Melt the cheddar and toast the buns
As soon as each piece of fish comes out of the oil, place 1 slice of sharp cheddar on top. The residual heat may melt it enough on its own. If you want it softer and more melted, transfer the rack with the cheesy fish to a broiler set to 450°F and broil for 30 to 60 seconds, watching closely so the batter does not burn.
Spread the cut sides of the brioche buns with 2 tbsp softened butter total. Toast them cut-side down in a skillet over medium heat for 2 to 3 minutes, until golden and lightly crisp. You can also toast them on a baking sheet in a 375°F oven for 5 to 6 minutes.
Step 7: Assemble the crispy fish burgers
Spread a generous spoonful of tartar sauce on the bottom half of each toasted brioche bun. Add a handful of shredded lettuce, then place one hot beer-battered fish portion with melted cheddar on top.
Add 4 dill pickle chips to each burger, then spoon on a small mound of lemon slaw. Spread a little more tartar sauce on the top bun if you like things extra saucy, then close the burger gently. Serve immediately with lemon wedges on the side.
Pro Tips
- Keep the beer very cold: Cold carbonation helps create a lighter, crispier crust. Chill the beer until the moment you mix the batter.
- Do not overcrowd the pot: Frying only 2 pieces at a time keeps the oil close to 350°F, which prevents greasy batter.
- Use a wire rack, not paper towels: A rack lets steam escape so the bottom of the fish stays crisp.
- Dry fish is key: Patting the fillets thoroughly dry helps the flour and batter stick evenly.
- Build right before serving: Assemble the burgers at the last minute so the hot crispy fish does not soften under the slaw and sauce.
Variations
- Spicy fish burger: Add 1/2 tsp cayenne pepper to the batter and stir 1 to 2 tsp hot sauce into the tartar sauce.
- No-beer version: Replace the beer with 1 cup ice-cold sparkling water or club soda. The crust will still be light and crisp.
- Coastal herb version: Add 1 tbsp chopped fresh dill to the batter and use extra dill in the tartar sauce for a brighter seafood-shop flavor.
Storage & Make-Ahead
The tartar sauce can be made up to 2 days ahead and stored in an airtight container in the refrigerator. The lemon slaw is best made 15 minutes to 4 hours ahead; after that, it will still taste good but will soften more. Fried fish is crispiest right away, but leftovers can be refrigerated in an airtight container for up to 2 days. Reheat the fish on a wire rack set over a baking sheet in a 400°F oven for 10 to 12 minutes, or in an air fryer at 375°F for 5 to 7 minutes, until hot and re-crisped. Store buns, sauce, slaw, lettuce, and pickles separately, and assemble only when ready to eat. Freezing assembled burgers is not recommended.
Nutrition (per serving)
Calories: 930 kcal | Carbs: 74g | Protein: 46g | Fat: 51g | Saturated Fat: 14g | Fiber: 4g | Sugar: 11g | Sodium: 1480mg | Cholesterol: 118mg
