New England Fish Sandwich

  • Prep 10 mins
  • Total 25 mins
  • Easy
  • Serves 4

TIP: want a different kind of crunch? Swap out the lettuce for a simple slaw made with sliced cabbage. Grated carrots, red wine vinegar, and extra virgin olive oil. 



  • Contains Eggs
  • Contains Wheat
  • Contains Fish

Tip: Allergy Advice

This dish contains the following allergens: Eggs, Wheat, Fish

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 2 large eggs
  • 10 ounces beer (an ale, IPA, or any type you have on hand will work)
  • 1 1/2 teaspoon hot sauce
  • 1 1/2 cup cornstarch
  • 1 1/2 cup all-purpose flour
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 4 (5-6 ounce each) fresh cod fillets
  • Non-stick cooking spray
  • 4 soft rolls, sliced
  • Lettuce leaves
  • Lemon wedges
  • Tartar sauce, as desired


  • Step 1

    Insert the crisper basket and close the hood. Select air crisp, set the temperature to 375F, and set the time to 15 minutes. Select start/stop to begin preheating.   

  • Step 2

    While the unit is preheating, whisk together the eggs, beer, and hot sauce and a large shallow bowl. In a separate large bowl, whisk together the corn starch, flour, salt, and pepper. 

  • Step 3

    One at a time, coat the cod fillets in the egg mixture, then dredge them in flour mixture and coat on all sides. Repeat with the remaining cod fillets. 

  • Step 4

    When the unit beeps to signify it has preheated, spray the crisper basket with the cooking spray. Place the fish fillets in the basket and coat them with the cooking spray. Close the hood and cook for 15 minutes. 

  • Step 5

    After 15 minutes, check the fish for desired crispiness. Remove from the basket. 

  • Step 6

    Assemble the sandwiches by spreading tartar sauce on 1/2 of each of the sliced Rolls. Add one fish fillet and lettuce leaves and serve them with lemon wedges.