Crispy Beer-Battered Cod Sandwiches with Old Bay Seasoning
These restaurant-quality fish sandwiches feature crispy beer-battered cod with a double-coating technique for extra crunch. The homemade banana pepper mayo adds tangy heat while Old Bay seasoning brings classic seafood flavors. Perfect for casual dinners or weekend gatherings, the light beer batter creates an incredibly crispy exterior while keeping the cod tender and flaky inside.
Ingredients
- ¼ cup mayonnaise
- ¼ cup sour cream
- ½ teaspoon Old Bay seasoning
- ½ cup banana peppers, finely choppedpickled jalapeños1:1spicy
adds more heat
- vinegar, to taste
- ½ teaspoon black pepper, freshly ground
- ½ teaspoon kosher salt
- vegetable oil, for frying
- 1 cup all-purpose flour, plus more for dusting
- ¼ cup cornstarch
- 2 teaspoons Old Bay seasoning
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 bottle (11.2 ounces) beer, your favorite
- 4 (4-ounce) pieces boneless skinless cod, each cut into 2 pieces
- lettuce, shredded, for serving
- 4 potato sandwich buns, toasted
Instructions
- 1
Heat heavy-bottomed pot with at least 2 inches oil over medium-high heat to 375°F
- 2
Combine mayonnaise, sour cream, Old Bay, banana peppers with vinegar, black pepper, and salt for sauce
- 3
Whisk flour, cornstarch, Old Bay, baking powder, salt, and pepper in medium bowl
- 4
Add beer gradually to dry ingredients, mixing to prevent lumps
- 5
Set flour on plate and cooling rack over rimmed baking sheet with half covered in paper towels
- 6
Dry fish well and dip one piece in batter, then flour, then batter again
- 7
Drop immediately into hot oil and repeat with few more pieces
- 8
Cook until golden brown and cooked through, about 3 minutes depending on thickness
- 9
Transfer to paper towel side of rack for 1-2 minutes, then move to other side
- 10
Repeat with remaining fish
- 11
Place fish on toasted buns, top with lettuce and banana pepper mayo
Tips
Double-coating the fish in batter-flour-batter creates an extra crispy exterior that stays crunchy longer
Test one piece first to gauge cooking time, as thickness varies and affects cooking duration
Maintain oil temperature at 375°F for optimal crispiness without burning the batter
Good to Know
Best served immediately. Leftover fish can be refrigerated 2 days and reheated in oven at 400°F for crispiness.
Banana pepper mayo can be made up to 3 days ahead. Fish batter is best made fresh.
Serve immediately while fish is hot and crispy for best texture and flavor.
Common Mistakes
Don't skip the double-coating to avoid soggy batter
Maintain proper oil temperature to avoid greasy or burnt fish
Dry fish thoroughly to prevent batter from sliding off
Substitutions
adds more heat
FAQ
Can I use a different type of fish?
Yes, any firm white fish like haddock, halibut, or mahi-mahi works well. Adjust cooking time based on thickness.
What if I don't have Old Bay seasoning?
Mix paprika, celery salt, black pepper, and a pinch of cayenne as a substitute, though flavor will differ slightly.
How long does the banana pepper mayo keep?
The sauce keeps refrigerated for up to 3 days in an airtight container and flavors actually improve over time.