The Easy Beer Battered Fish Sandwich Recipe You'll Actually Make

[@keitharcher5723]

As someone who loves to cook and observes Lent, I really appreciate this video. And as always, I love the dancing. More cooks should dance.

[@BrianLagerstrom]

They probably do, they just don't let anyone see them doing it

[@rippermcguinn]

Well, if my "robot movement thing" could be considered dancing.

[@jpbrindamour5467]

All dance 💃🏻 here. Lol

[@azul20011]

I love that your Dutch oven is present in almost all the recipes. Shows how important it is to have few but quality key components in the kitchen.

[@BrianLagerstrom]

Its an expensive piece, but VERY useful, and beautiful.

[@cosmos555]

@@BrianLagerstrom Can you use a non-enamelled Dutch oven for all things you use the enamelled Dutch oven for?

[@YYZed]

@@cosmos555 having used both, I'd suggest sticking with enameled for most uses. It's just easier to work with, and to clean. But you could totally use either. Also, don't be too scared by the price tag. Le Creuset is incredibly expensive, but much more affordable and equally effective options are available. I like my $75 Lodge a lot. And I understand people are quite happy with the Misen.

[@jonjohnson2844]

Just seems like it would be more efficient/use less oil in something smaller though...but yeah, it's a nice bit of kit.

[@YYZed]

@@jonjohnson2844 I have a kitchen gadget addiction, but honestly an enamel Dutch oven can replace many different pots and pans. Overall, a good purchase

[@keitharcher5723]

Thanks!

[@BrianLagerstrom]

Thanks, Keith!

[@LaurynMc]

With all the cooking channels available, this Is my favorite, no weird voices or pretentious ego.. just good clean cooking with a great host.

[@rabbit_scribe]

Yeah, the weird voices.... I'm thinking of one in particular.... Interesting recipes but that voice just gets on my last nerve and I finally quit watching. 😝

[@LaurynMc]

@@rabbit_scribe ha ha yup, I think we are on the same page…the weirdness and recently overly large ego has me turned off.. so I did what anyone would.. unsub’d.

[@seed8325]

i feel like someone dont like papa weissman lol

[@LaurynMc]

@@seed8325 heh, I don’t dislike the person, I don’t know him. Do I enjoy his recent videos, nope. I find them obnoxious and silly.

[@seed8325]

@@LaurynMc i must admit all the silliness isnt for me. i watch because of the recipes but Brian Lagerstrom's videos are so much better in my opinion. i like adam ragusea too

[@michelelaw3941]

Just made these sandwiches tonight and my husband said they tasted exactly like the ones from a restaurant. He loved them! Thanks Brian for another great recipe!

[@BrianLagerstrom]

Glad it hit for you!

[@chrisbradley536]

I can’t stop watching your videos. I discovered your channel about a week ago and I have almost watched every video you have. From someone who is not very good in the kitchen you actually make me feel like I can do these. I’m so excited to start trying your recipes. THANK YOU!!!

[@BrianLagerstrom]

really great to hear, Chris. Welcome to the channel and thanks for watching!

[@danieldotter6077]

My wife eats more Filet-O-Fish sandwiches than I am willing to admit. I am making this TODAY

[@civilizeddiva]

Many moons ago, I worked at Mickey D’s after school. The fish sandwich was the only sandwich I would eat during my lunch break😃. It’s something about the crispy flaky texture.

[@dimemega00]

Because it's delicious lol

[@john27609]

Was it good?

[@Genevieve1023]

Did she like it?

[@leafster1337]

word son. a year later hes still busy getting BUSY every night after filet o fish night. long live the sandwich

[@greenblaze9189]

This is the most aesthetically pleasing thing i've seen you make. Fridays are gonna be very different this month.

[@naiadbaksh3996]

Real cooking for real people. You’re the man Bri!

[@obilbok]

Two and a half years later, I tried this one. And it is by far the best fish sandwich we had in our household (or anywhere else). It's light and crispy and tasty and the tartare sauce is perfectly balanced. It's another of your recipes that became an instant classic and that I know I'll do again and again. Thanks a lot !

[@betageek66]

I love everything about Brian and his recipes and techniques but what I APPRECIATE beyond (almost) the rest is the fact that he's quick and concise. No meandering stories about this or that, just the facts ma'am. His videos are bite-sized and super tasty, with concentrated goodness. :D

[@mrmiralg]

Love me a good fish sandwich. I must say, the homemade tartar sauce is an absolute must. If anyone tells me they don't like tartar sauce, homemade stuff always changes their mind.... And you're right. Can't skip the fresh dill!! I've never seen your videos. You earned a sub with this sammich. Great production and I enjoyed watching.

[@id10t98]

Anyone tells me they dont like tartar sauce doesnt get invited to fish sandwich night lol

[@mrmiralg]

@@id10t98 Lol but you must show them what they are missing out on...then you will have created a tartar sauce convert

[@id10t98]

@@mrmiralg It's funny how different people make such different types of tartar sauce, depending upon what they grew up with and were exposed to over the years. I grew up eating a lot of fish and my parents variety of tartar always had a touch of mustard in it and to this day, I always feel the need to add a touch myself when I see a tartar that looks like it's more mayonnaise than anything else. And I never put tartar on salmon, only a white meat type of fish like cod, halibut, etc. Bon apetit!

[@adhwake]

tried it today. very good result. although i used sprite instead of beer so i suppose the crust didnt turn out like yours. but it was still very crispy light and tasty. thanks!

[@emmanuelvanderpuije5544]

My wife went on about filet o fish from McDonald's. I eventually tasted it and immediately regretted having taste buds. I came across Brians video and gave his recipe a try. 10/10 BEST FISH SANDWICH RECIPE!!!! 👌🏾

[@thegiomandude]

Tried this, very good recipe. Made it with Haddock in place of Atlantic Cod, still worked very well.

[@itzaddam9910]

I’m pretty sure at this point I’m exclusively watching Bri cook stuff. The gear, ingredients and pace of video is just so damn practical. Thanks for making great food that any home cook can actually make 😊

[@bradsimpson8724]

Adam Ragusea and Ethan Chlebowski are both pretty good for practical cookery, too. Brian is responsible for about 80% of new recipes in my kitchen, too, but the other two guys definitely hit some winners.

[@Emjay99]

Brian, I used your batter recipe for cod tacos. It was perfect. Light and crispy to the end. Even the room temperature leftovers were crunchy! This is the only batter recipe I have been able to find that didn't turn soggy and pasty. Thank you!

[@tiarawillis5677]

Thank you for the simplicity of the fish sandwich! Especially during Lent. Love the dancing.

[@LouieBeton]

Made this last night for dinner (sans the bread and paired with rice instead). The Tartar sauce was TO DIE FOR. Definitely adding to the regular rotation of meals.

[@proth4753]

I agree with the cornstarch. I did your fish and chips awhile ago and followed your recipe to a T. Came out amazing! Sounds like I'm having fish sandos for dinner tomorrow!

[@bartoszsternal9067]

Indeed a great sandwich for Lent! And thank You for reminding that tartar sauce is easy to make oneself.

[@RallyGoat]

Thank you for these videos Brian. I look forward to everyone you create. You've really nailed that fun inviting energy on camera that makes me want to try every recipe you post.

[@BrianLagerstrom]

Aww man, that’s awesome. Thanks for being here!

[@kl8132]

I completely agree. Fun inviting energy is exactly what draws viewers like me to watch. Its relaxing and puts a big smile on my face Thanks Bri

[@frogmccuish]

Yum! Nothing better than a fried fish sandwich, perfect timing too. I was thinking about searching out a recipe for the perfect fish fry recipe. Thank you Bri.

[@redolentfrankfurters9221]

I'm making a new recipe this weekend. Brian's dressings and sauces are the best, really looking forward to trying this tartar sauce.

[@judithlambert6177]

One of my favorite things to eat… now to make! Write a cookbook… I’ll buy the first one for myself and 10 more for my family and friends! Thanks for making cooking fun, delicious and easy again!

[@BriceStacey]

This recipe is so good. It's timeless and amazing. And it really comes together quick.

[@sharkwhisperer7326]

Dance dance dance! it's that good! Excellent will be fryin' up very soon! Thanks!

[@chrispeuler9404]

Made this tonight for my dad’s birthday! The family loved it. Thanks for the good recipes!

[@JjrShabadoo]

As much as I appreciate you and your channel in general (and the dancing...always the dancing), the descriptiveness of "somewhere in between melted milkshake and cheap wall paint" really stood out this week. 👍

[@TypewriterRestorations]

You should do a pantry & fridge tour!

[@angusbrissenden2349]

I used to work in a family restaurant, and my experiences with batter are exactly the same! The thinner the better, but my head chef always told me to make it thicker because he claimed it was crunchier... So I would continue to dilute the batter throughout the service without him knowing, haha! I also find the colder the batter the better, so I'd like to mix ice cubes through it before frying.

[@williamreinhard]

Man, I really wish I could eat that sandwich right now.

[@TAPORZZ14]

Make it

[@DeliciousVicious777]

@@TAPORZZ14 he can't because I already ate it

[@rook_net9821]

great news

[@guysmiley6152]

Im fasting...not sure why i clicked on this....bad idea. Great looking sammich

[@daveswholesomefamilyfunfil4801]

Absolutely perfect, follow the technique exactly. The batter also works for fresh mushrooms and onions. Very well executed Brian!!! It's going on my bar menu.

[@aissacastillo720]

I made this recipe tonight for my dad's birthday meal. I used fresh snapper and in lieu of purely rice flour utilized a gluten free blend of rice, potato, and tapioca starches. He was so enamored with the final result. It fried up so light and very crunchy.

[@DrBrunoRecipes]

Delicious 😋 Greetings from Scotland 😊 Have a wonderful day everyone 🌻

[@JohannGambolputty22]

Right on time for Lent!

[@morganbrasee5639]

Made this recipe today for mom and dad... 10/10 will be making it again!

[@michaeloreilly1073]

I fish for saltwater fish here, between Morro Bay and Big Sur, CA. This is one of the best recipes I have ever tried!

[@MargieArana]

Love your minimalist kitchen!!!!

[@StuJones86]

Think I’m gonna have to make these now. As always, I really appreciate the strong mid-western pronunciation of “Dallop”.

[@BrianLagerstrom]

Thank you for recognizing that haha. My Chicagoland roots force me to pronounce it Daaaaallup every time. Just feels right.

[@StuJones86]

@@BrianLagerstrom my wife’s from “The Region”. She loves her “daaalop’s of sour cream.” We love your stuff man. Keep it up!

[@suehill6194]

Yaaas. I don’t know what’s better.. the cod or the ending bite with very satisfying dance. both delish.

[@klubdesloosers]

I just tried it since I had cod in my fridge, and I don't regret my decision, it was delicious ! I made some tweaks though : for the batter I replaced the rice flour with corn flour since I didn't have any, I used sparkling water instead of beer, and for the tartar sauce I didn't have dill or capres so I didn't used any, it still came out really well ! Too bad we can't post picture here cause I'm pretty proud of how it came out ! Anyway, thanks Brian, you're quickly becoming my fav food youtuber cause all your recipes are pretty easy to recreate, I've done a few and it always worked well.

[@sophieg8522]

It won't feel like fasting if I have this for Friday or for Lent! Looks delicious!

[@spinningbackspin]

Love, love fried fish. And, I am making that tarter sauce too. Question, can you substitute potato starch for corn starch. See it more places today.

[@coryballiet8260]

You're right, I did actually make it. It was great! I don't usually deep fry, or make fish, but this came out good! Great video.

[@tashatopalakis2035]

Excellent!! Thank you for this recipe & the homemade tartar sauce. You are the Best 💯

[@JoeKenneally]

dude. SICK. good tartar sauce is so good. loved seeing this recipe pop up this week!

[@YoungGirlz8463]

This might be one of the all-time greats! Very nice. 👌

[@evaz6177]

Excellent recipe! I love fish and this is a very good way to prepare it. I love your fish tacos too

[@mackenziebrewing8706]

Always love the segments. My go-to always. Maybe another per week? Just saying I'm watching everything. Thanks from home town Jeff

This looks AMAZING! 😋 Can't believe I'm just now finding your channel!

[@tinamcgugan1403]

This is a great recipe that my Scottish husband LOVES. I would suggest making Brian's super perfect potatoey rolls instead of buying the super expensive brioche type rolls from the grocery store. Sure, they're good, but I was paying $5 for four before I started making Brian's recipe. They're just incredible.

[@buckaroobonsaibuddy7]

Dude has been killing it with all the great content on the channel, any time a new vid pops up it's the first thing i watch

[@BrianLagerstrom]

that's awesome. thanks!

[@anthonygardner400]

I totally agree. Bri videos always get clicked on first!

[@laurenklatman6918]

This looks awesome! I use ginger beer in my fish batter but I’m definitely going to try your tartar sauce! Thanks Brian ♥️

[@bradcampbell624]

Just made the tartar sauce for tomorrow (sadly, only had dried dill & parsley), but it tastes great anyway already. We have the frozen Cod thawing out in the fridge. Fingers crossed that it still turns out half as good as the video.

[@JordanBlythe]

That segue into the sponsor was 10/10.

[@spood87839]

Man that looks awesome. Brian, any suggestions on how to dispose of all that oil? (yeah. I realize it can be reused a couple times, but after that?)

[@frydac]

Indeed, this is by far the main reason I don't deepfry things like this. Where I live you have to put the used oil in a container (original container or water bottle or whatever) and bring it to the 'recycling park', there is no other way. And I really don't like doing that..

[@amserj]

Came here to ask this!

[@id10t98]

Get to know the managers of some local restaurants and they will likely let you dump it in their oil recycling reservoir out back.

[@lucylamolina5899]

Fantastic ! Why I always salivate when I watch your videos ? Man I need that sandwich 😋

[@deanr3417]

I made it this past weekend and it was awesome! Thanks!

[@Naomi-pt6uk]

Fish sandwiches, especially cod, are by far my favorite!

[@coalhair99]

Easy enough indeed after many great tips. Always appreciate the variety!!

[@1howtoeatat1.39]

I can feel how much effort you put into this video.

[@id10t98]

Nice job! One of my favorite meals.

[@trublgrl]

Stephen Cusato of Not Another Cooking Show has a great technique for fried fish. After initially getting it into the oil, once the exterior has started to crisp, he uses the spider to bring the fish close to the surface of the oil, and spoons some extra batter over the top of the piece of fish. This creates a sort of layered double crust on some parts of the fish, which gives you "more outside," and we do love the outside of a good piece of fried fish. This recipe would adapt beautifully to that technique.

[@bartomiejgoral9534]

I'm not a fish fan (nor tatar sauce), but I did it today! It worked out sick 😎Thanks for opening people for new taste adventures!

[@mattmurphy8845]

What do you do with your used fry oil? Do you strain and re-use it? If so, how best to store it (and for how long)?

[@TAPORZZ14]

Doesn't that contribute to increased cancer risk?

[@whatTHEbertttt]

@@TAPORZZ14 This comment smells like it's from california.

[@GuterHesse]

Im gonna make this exact recipe tomorrow! Thank you for the idea.

[@sandyj1561]

Just made this, super good 👍

[@BrianLagerstrom]

Awesome thanks for reporting back

[@holychiodos]

This is the best food channel here on the tubes.

[@rogeriomacieljr.8849]

I fried this fish with this beer batter + Passion Fruit Mayo, it's a good combination too 😋

[@george.pahali]

I love any sandwich videos man!!!

[@bricklayerpayne]

Lagerstrom be out here wif the fish recipes marking the beginning of Lent like tha Inter Gravissimas!

[@melissar1475]

Hey Bri, I’d love a video about salt. The different types, when, why and how they are used, etc. You have been a fount of information on so many things I have not actually heard before, despite having basically grown up with the food channel on the TV all the time. I’d love to hear your thoughts on the most important seasoning! 🧂 Even a whole (separate?) video on spices in general would be super cool.

[@fyrimamirosa]

The slow motion dancing with pure joy, killed me! 😂 I love this video and can't wait to try out this sandwich.

[@philippoon8879]

Brian, have you ever thought of adding vodka to your frying batter as alcohol further inhibits gluten development and it allows the batter to be crispier than water based batters since alcohol evaporates at a lower temperature than water?

[@alexmc9866]

would be amazing with blitzing together nori sushi seaweed and Maldon salt and seasoning the fried fish with it.

[@pasc4l197]

Always gotta love the schnucks store-brand product representation in these videos

[@Dino19159]

This looks insane as always! Keep up the good work dude 👏

[@gd-mn2yw]

Not gonna fry, but am making blackened cod tacos tomorrow and I did make the tartar sauce which is -spectacular-...Thanks for the recipe Brian.

[@grantcoffman2698]

suggestions for what to do with the massive amount of leftover oil from the crockpot? thorough explanation wold be appreciated :)

[@carolinaadventures4713]

Just subbed making this in scallops from smoking&Grilling with A B Channel mouth already watering.....

[@icardeveryone01]

Homemade tartar is a very big dill - capers? I thought that was MY secret!!! Looks amazing, Bri! [btw I happened to read the discussion on IG about the leftover oil and what to do with it? I personally put my cooled oil through a fine mesh, bottle it and refrigerate to use at least two more times - BUT JUST FOR FRYING FISH! Just thought someone else might like to know.]

[@americanrebel413]

This was awesome man! Thank you.

[@oldmanfromoc7684]

Thank you Brian, looks good l shall try it!

[@Dj-zz]

I’ve never had success deep frying fish. So I simply quit trying. Your video has provided a spark to try again. As one who has to stay away from booze. Any sub. for the beer. Thks.

[@BrianLagerstrom]

I'd recommend non alcoholic beer so you still get some of the flavor. Otherwise club soda will work.

[@Dj-zz]

Thks. Brian for such a prompt reply. You’re A1.

[@michazega2574]

Hey Bri… Your rye bread from pastrami on rye is now my everyday bread. And potato buns are my go to sandwich/Burger buns. So… if You say I’m actually going to make this i have to do some shopping. Oh and if enyone’s wondering yes this food is that good it’ll make You dance👌🏻

[@totollies]

The extra crispy batter strands at the 7:10 mark are giving me Long John Silvers vibes.

[@BrianLagerstrom]

Not mad about it

[@totollies]

@@BrianLagerstrom Damn straight LJS crispies are from Jesus

[@lk285]

Any suggestions on what to sub for beer for those of us that don't use alcohol? Also hello from STL!

[@BrianLagerstrom]

I'd recommend club soda. Hello back at ya.

[@matteframe]

sparkling cider also works well and has some nice sour notes

[@leahr.2620]

Maybe use some leftover batter for some, I don't know, onion rings? 🤔 Looks good I like fish anytime of year.

[@BrianLagerstrom]

AMAZING IDEA

[@wildhunger523]

Awesome recipe! Thanks for the good mood!! All the best to you!!!

[@jeffslater3708]

Bri, thx for the clue in. Ending is everything

[@matteframe]

Was that cod fresh? Any suggestions where to find those big chunks frozen?

[@NolongeraPissedoffAmerican1159]

Looks WONDERFUL! Got a question re: tartar sauce: I’ll prolly never keep fresh dill or parsley, but always have dried - opinion? 🕺🏻

[@daveklein2826]

Use dried. 1\2 the amount

[@NolongeraPissedoffAmerican1159]

@@daveklein2826 thank you!

[@caygabie4100]

Tried this with oysters! The best po'boy ever!

[@sethwhitelaw1994]

Looks great, but wondering if would work in an air fryer?

[@aaronbux1]

One reason I never deep fry cook anything is because I don't know what to do with the leftover oil. So .. what do you do with it? Just remove the batter bits, let it cool and then pour it back in the bottle it came from? I also don't cook with veg oil .. primarily only using olive oil, which will get close to 400 degrees. Would deep frying w olive oil give off too funky a taste? Thanks for any input.

[@thehollows]

Neat factoid as to why Heineken tastes skunky: So brown glass bottles filters out UV light where as the green and clear ones don't. You'll notice this with many beers that don't traditionally come in brown bottles. The UV light breaks down some of the tannins in the beer to form some compounds that taste skunky. Next time you're at a pub ask for a Heineken if they have it on tap, you'll notice the skunky taste is absent!

[@ofir_likes_beer]

Brown bottles filter 80% of UV Light Green bottles filter 20% of UV Light Blue bottles (Such as Kronenberg 1664 Blanc) filter 7% of UV Light Clear bottles dosen't filter it at all Ofir Izhar, Certified Cicerone

[@conbjjicon]

How long would the tartar sauce last after being made? Brilliant recipe 👌

[@emilyyan7926]

This recipe is amazing! Be aware of the fish size though, mine is obviously too thick and 3 min in the 375 F frying was not enough. I ended up having to cut it in half.

[@patikus]

Looks Good