The 25 minute Beer Battered Fish Sandwich everyone should fry.

Ingredients

• 200 g Rock Bass Fillet (cut into 2 even pieces that fit a bun)
• 25 g All-Purpose Flour (for light coating before batter)
• 50 g All-Purpose Flour (dry base for batter)
• 25 g Corn Starch (adds crispness to batter)
• 3 g Baking Powder (helps batter rise)
• 3 g Salt (for batter seasoning)
• 1 tsp Black Pepper (freshly ground)
• 1/2 tsp Chinese Chili Flakes (optional heat)
• 5 g Rice Wine Vinegar (about 1 tsp, adds acidity to batter)
• 100 g Light Beer (about 100 ml, use a mild lager)
• 480 ml Peanut Oil (high smoke‑point oil, enough to fill pot ~2 inches deep)
• 50 g Mayonnaise (room temperature)
• 10 g Chili Crisp (Lao Gan Ma) (spicy oil‑based chili paste)
• 10 g Rice Wine Vinegar (for the mayo sauce)
• 2 tbsp Cilantro (chopped, added to mayo sauce)
• 100 g Ginger Cabbage Slaw (leftover or homemade, thinly sliced cabbage with ginger dressing)
• 30 g Pickled Red Onions (thinly sliced, quick‑pickled)
• 2 pieces Brioche Buns (soft, slightly sweet, toasted lightly)
• to taste Salt (sprinkle on fried fish after draining)

Instructions

1. Make Chili‑Crisp Mayo Sauce

   In a small bowl combine 50 g mayonnaise, 10 g chili crisp, 10 g rice wine vinegar, and a handful of chopped cilantro; whisk until smooth.

   Time: PT2M

2. Prep the Fish

   Pat the rock bass fillets dry, then cut each into two pieces that will fit a bun. Lightly season with salt.

   Time: PT2M

3. Light Flour Coat

   Place 25 g flour and a pinch of salt in a shallow dish; dredge each fish piece on both sides, shaking off excess.

   Time: PT2M

4. Prepare the Beer Batter

   In a large bowl combine 50 g flour, 25 g corn starch, 3 g baking powder, 3 g salt, 1 tsp black pepper, and optional chili flakes. Add 5 g rice wine vinegar, then slowly whisk in 100 g light beer until the batter just comes together; it should be slightly lumpy.

   Time: PT5M

5. Heat Oil

   Fill the large pot with peanut oil to about 2 inches depth (≈480 ml). Heat over medium until the oil reaches 350°F (177°C).

   Time: PT5M

   Temperature: 350°F

6. Fry the Fish

   Working one piece at a time, dip the flour‑coated fish into the batter, letting excess drip off, then carefully lower into hot oil. Fry 3–4 minutes per side, or until golden brown and internal temperature reaches 140°F (60°C).

   Time: PT5M

   Temperature: 350°F

7. Drain and Rest

   Remove the fish with tongs onto a paper‑towel‑lined plate, sprinkle lightly with salt, and let rest on a wire rack set over a baking sheet.

   Time: PT1M

8. Assemble the Sandwich

   Toast the brioche buns lightly. Spread a generous layer of chili‑crisp mayo on the bottom bun, add a mound of ginger cabbage slaw, a few pickled onions, the fried fish piece, and top with extra mayo if desired. Close with the top bun and press gently.

   Time: PT2M

9. Cleanup

   Allow the oil to cool, then strain through a fine mesh into a heat‑proof container for reuse. Wash all bowls, utensils, and the pot.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

30 g

Carbohydrates

50 g

Fat

30 g

Fiber

3 g