The Cowboy Way Fish Sandwich
Serves: 4 - 5 sandwiches
  • 1 lb. fresh cod, sliced into 4 - 5 pieces
  • flour (enough to lightly coat)
  • oil for frying, (I use vegetable oil for this)
  • 4 - 5 buns, toasted on the insides
  • 1½ - 2 cups finely shredded lettuce
  • 8 - 10 thin slices fresh tomato
  • 8 - 10 slices crisp cooked and peppered bacon strips
  • my homemade pickle slices (sweet or dill)
  • my homemade Jalapeño Cowboy Candy, as many rings as desired
  • my homemade Sriracha Big Mac Sauce
  • For Batter:
  • 1 cup flour
  • 2 tsp. powdered sugar
  • 1 tsp. salt
  • ¼ tsp. each: regular black pepper, garlic powder, Old Bay Seasoning, and cajun seasoning such as Slap Ya Mama
  • 1 cup beer
  • ¼ tsp. sriracha sauce
  1. In medium bowl, whisk together dry ingredients for batter, stir in beer then sriracha until well mixed and almost no lumps remain.
  2. Pour oil into a large, deep frying pan about 2 inches deep. (*No more than halfway up the pan, though.) Heat over medium heat for 10 minutes until hot.
  3. Cut fish into pieces, pat dry, and lightly dust all sides with a little flour. Place one piece of fish at a time into batter, coating all sides well, and carefully place into hot oil. (Only fry a few pieces at a time to not crowd the pan or overflow the oil!) Fry until deep golden and done through, turning several times. (Thin small pieces will take about 5 minutes total. Large thick pieces will take about 8 minutes total.) Remove to rack placed over a baking sheet. Top with cheese slices to melt.
  4. Heat oven to broil, spray insides of buns with butter-flavored no-stick spray, and broil until nicely toasted. Assemble sandwiches
  5. To Assemble:
  6. toasted bottom bun
  7. beer battered cod with american cheese
  8. shredded lettuce
  9. tomato slices
  10. bacon strips
  11. my homemade pickles (sweet Bread 'n Butter or Garlic Dill) &/or my Jalapeño Cowboy Candy
  12. my Sriracha Big Mac Sauce on toasted top bun
  13. Serve and enjoy with an ice cold beer!
Recipe by Wildflour's Cottage Kitchen at