Gabriel’s Creek Fish Sandwich

Gabriel’s Creek Fish Sandwich by

Smokin' Joe Lasher


Serves 4


  • 1/2 gallon canola or peanut oil, for frying
  • 2 fresh cod fillets, cut in half
  • 1 1/2 cup all-purpose flour, divided
  • 1 can light beer
  • 1 tbsp. paprika
  • 1 tsp. salt
  • 4 brioche-style buns, toasted
  • 1 cup creamy cole slaw from the Ingles Deli
  • 2 red onions, sliced thin
  • 1 cup white vinegar
  • 1 cup water
  • 1/3 cup sugar
  • salt, to taste
  • tartar sauce (use your favorite)
  • 1 lemon, sliced for garnish

Pickle Red Onions Directions

  1. Place sliced onion into a glass mason jar or container with a lid.
  2. In a small saucepan, place water, vinegar, sugar, and a pinch of salt. Heat and stir until sugar and salt is dissolved.
  3. Remove from heat and let cool before pouring over onions.
  4. Close the jar or container and place in the refrigerator for a minimum of four hours. Overnight is better. Pickled onions can last in the fridge for up to two weeks.

Fish Sandwich Directions

  1. Place cooking oil in a large pot on the stove over high heat. Using an appropriate thermometer to monitor, heat to 325-350°F. Keep a close watch so as to not overheat.
  2. Place 1 cup flour, paprika, and salt in a small mixing bowl. Stir in light beer in portions until a nice, creamy batter forms, not too thick or thin.
  3. Dust the cod fillets in the remaining flour and then place in the batter, coating all sides.
  4. Once the oil has reached the desired temperature, gently and carefully place cod fillets into the oil. Let cook for approximately 5 minutes until the batter is golden brown and the internal temperature on the fish is 155°F. Carefully remove from the oil and set aside.
  5. Build your sandwich! Bottom bun, then a nice dollop of cole slaw. Place a piece of fried fish, then a good portion of tartar sauce. Finish the sandwich with a mound of pickled red onion and the top bun. Add a fresh lemon wedge and, viola, you have the Gabriel’s Creek Fish Sandwich.