Fried Fish Sandwich with Quick Pickled Red Onions

Warning: this sandwich is so so delicious but frying fish in a small space can be quite stinky. If possible keep the windows open and the fan on high blast! Definitely was worth it. 


Fried Fish Sandwich with Quick Pickled Red Onions

Prep time: 30 minutes
Cook time: 10 minutes
Total time: 40 minutes
Yield: 4 servings



For the Sandwich

Fried Fish Sandwich with Quick Pickled Red Onions
  • ½ red onion, finely sliced

  • 1 cup apple cider vinegar

  • 1 tsp. sugar

  • 1 tsp. kosher salt

  • 2 whole garlic cloves

  • 1 tsp. whole black peppercorns

  • Oil for frying (I used canola – approximately 3 cups)

  • 16oz white fish such as cod, tilapia, halibut or haddock, cut into four 4oz pieces

  • Salt and pepper to taste

  • 1 cup cornmeal

  • 1 cup flour

  • 1 tbsp. baking powder

  • 1 tbsp. salt

  • 1.5 cups lager or soda water

  • 1 tbsp. hot sauce

  • ½ an English cucumber, sliced into thin ribbons

  • 4 soft dinner rolls

For the Tartar Sauce

  • 1 cup mayo

  • 1 tbsp. finely chopped dill pickles

  • 1 tbsp. grainy mustard

  • 1 tbsp. drained capers

  • 1 clove garlic, minced

  • Juice and zest of ½ a lemon

  • ½ tsp. sugar

  • Salt and pepper to taste


In a medium-sized bowl, combine apple cider vinegar, sugar and kosher salt and stir until dissolved. Add in sliced red onions, whole peppercorns and garlic cloves. Place in the fridge, ensuring that the red onions are fully submerged in the pickling liquid. These need a minimum of 30 minutes in the vinegar, but the longer the better (these will last up to 1 week).

In another medium sized bowl, mix together all ingredients “for the tartar sauce” and refrigerate until ready to use.

Fill a large Dutch oven halfway with oil. Heat over medium-high heat, to 350F.

In a large bowl whisk together cornmeal, flour, baking powder and salt. Pour in beer/soda water and hot sauce and whisk until smooth.

Season the fish filets with salt and pepper. Dip each filet into the wet batter, coating them evenly and then add them to the fryer, 2 at a time at most. Fry for 3-4 minutes until golden brown, flipping once halfway through.

Remove from oil and place on a wire rack with some paper towels placed underneath to absorb any oil spills.

To assemble, place fried fish filets on a dinner roll, top with pickled red onions (that have been drained), cucumber ribbons and a generous amount of tartar sauce.