Never have I wanted a crispy fish sandwich for breakfast more than I do right now.
This is my dream: beer-battered fish, perfectly crisped, paired with a creamy, crunchy kale coleslaw and tucked into soft, buttery buns for a glorious bite.
I grew up going to some of the best fish frys around. Every Lent, we’d wait for favorite local fish fries to open because they are that good. We also vacationed in Northern Michigan, where my dad made beer-battered fish long before I could walk. He often caught the fish and quickly battered a few pieces for lunch.
It’s always been a favorite — comforting, nostalgic, and something I still look forward to.
So naturally, I had to build a crispy fish sandwich around that beer-battered fish.
We start with a simple beer batter — the same light batter I use for beer-battered fish tacos. It creates a thin, crisp coating that fries up perfectly without feeling heavy. Light and crisp is the goal: a delicate shell that highlights the flaky fish.
That crispy fish can be enjoyed many ways; the sandwich is just one delicious option.
And yes, you’ll want to dive right in.
If you prefer a lighter oven-fried version, I’ve also made an oven-fried fish sandwich using crushed salt-and-vinegar potato chips — a fun alternative that’s surprisingly excellent.
Now, the slaw: I’d wanted a kale slaw for months and finally landed on a creamy version that’s full of texture and flavor. This slaw combines shredded Tuscan kale and savoy cabbage with fresh herbs, a tangy mayo-based dressing, sweet relish, Dijon mustard, and apple cider vinegar. It’s crunchy and bright — the perfect foil to the warm, lightly battered fish.
The contrasts in texture — the delicate crunch of the fried coating and the hearty crunch of the slaw — make each bite lively and satisfying. The sandwich is indulgent, but worth treating yourself to.
If you’re planning more seafood meals, try pairing this with other favorites — from quick Cajun salmon to Thai-style coconut shrimp bowls, there are plenty of tasty options to rotate through.
Reading this is making me hungry all over again.
How to Make a Crispy Fish Sandwich with Kale Coleslaw
Below is a clear, tested recipe for beer-battered fish sandwiches topped with creamy kale slaw.
Beer Battered Fish Sandwiches
Ingredients
crispy beer battered fish
- 1 pound fresh cod, cut into 4 filets
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- ½ teaspoon freshly cracked black pepper
- 10 ounces your favorite beer (light wheat is a good choice)
- 1/4 cup canola or vegetable oil
- tartar sauce, for serving
- 4 of your favorite buns
kale slaw
- 1 medium bunch Tuscan kale
- 1 small savoy cabbage
- 3 tablespoons chopped fresh parsley
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons chopped chives
- 1/3 cup mayonnaise
- 3 tablespoons sweet relish
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
Instructions
crispy fish
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Pat the fish completely dry with paper towels.
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In a bowl, whisk together the flour, garlic powder, onion powder, smoked paprika, salt and pepper. Pour in the beer and whisk until a smooth batter forms.
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Heat a large nonstick skillet over medium-high and add the oil. The oil should reach about 325–350°F; test with a drop of batter. Dip each piece of fish into the batter to coat it fully, then fry in the skillet until golden and crisp, about 3–4 minutes per side. Remove to a paper towel-lined plate to drain. Repeat, adding more oil as needed.
kale slaw
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Strip the kale leaves from the stems and thinly slice. Shred the savoy cabbage to a similar size. Combine the kale, cabbage, parsley, cilantro and chives in a bowl.
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Whisk the mayonnaise, relish, Dijon and apple cider vinegar until smooth. Pour over the slaw and toss well with tongs or your hands so everything is evenly coated.
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To assemble, spread a little tartar sauce on the bottom of each bun, add a piece of fish, then top with a generous scoop of slaw. Serve immediately.
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Note: the slaw keeps well in the refrigerator for 1–2 days, but the beer-battered fish is best eaten right after frying to retain its crispness.
Notes
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The best filet o’ fish ever!