YIELD: 4 sandwiches | TIME: 30 minutes | ACTIVE TIME: 30 minutes
Crispy Beer-Battered Fish Sandwich with Tropical Slaw

Crispy Beer-Battered Fish Sandwich with Tropical Slaw


  • 4 buns
  • 1 cup frying oil
  • 4 pieces of cod, cut into 4-inch portions
  • 1 cup all-purpose flour + ¼ cup flour (kept aside on a plate)
  • 1 teaspoon salt
  • 1 teaspoon your favorite This Little Goat spice (optional)
  • 1 teaspoon baking powder
  • 1 ⅓ cups beer
  • ½ cup cornstarch
  • ¼ cup mayonnaise
  • 1 tablespoon honey
  • 2 tablespoons seasoned rice vinegar
  • 3 tablespoons This Little Goat Tropical Chili Crunch
  • ½ red onion, thinly sliced
  • 2 cups cabbage, shredded
  • ½ cup carrots, shredded
  • ½ cup cilantro, chopped


  1. In a heavy-bottomed pan, heat 2 inches of frying oil to 350°F (175°C).
  2. In a mixing bowl, combine 1 cup of all-purpose flour, salt, your favorite This Little Goat spice, baking powder, beer, and cornstarch. Whisk until smooth and well combined.
  3. Dredge each piece of cod in the remaining ¼ cup of flour, shaking off any excess. Dip the coated cod fillets into the beer batter, allowing any excess batter to drip off.
  4. Carefully place the battered cod fillets into the hot oil, frying until they turn golden brown and crispy, or until they reach a safe internal temperature. This process usually takes about 4-5 minutes. Remove the fried fish from the oil and set on a rack to drain or on a paper towel-lined plate.
  5. In a separate bowl, whisk together mayonnaise, honey, seasoned rice vinegar, and This Little Goat Tropical Chili Crunch to create the slaw dressing.
  6. Add cabbage, carrots, cilantro, and red onion to the dressing, and toss until the vegetables are well coated.
  7. Toast the buns until golden brown, then spread mayo on one side of each bun.
  8. To assemble the sandwich, place a crispy fried fish fillet on the bottom half of each bun. Top it generously with the tropical slaw.
  9. Serve your Crispy Beer-Battered Fish Sandwiches immediately be transported to flavor paradise.

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