Little Fish–Inspired Fried Fish Sandwiches
By Bryan RoofPublished on June 5, 2025
Time
1 hour
Yield
Serves 4
Ingredients
Before You Begin
In lieu of striped bass, you can use ½-inch-thick fillets of red snapper, flounder, or sole. If you can’t find small (3- to 4-ounce) fillets, look for a thin (½-inch-thick) 1-pound fillet and portion it yourself. Do not add the liquid to the batter until just before you’re ready to begin frying. Use a mild-flavored lager, such as Coors Banquet or Budweiser. For the most consistent results, weigh the flours.
Instructions
- Sprinkle 4 (3- to 4-ounce) skinless striped bass fillets all over with 1 teaspoon salt and ½ teaspoon pepper; set aside. Whisk ¾ cup (3¾ ounces/106 grams) all-purpose flour, 6 tablespoons (2 ounces/57 grams) white rice flour, 2½ teaspoons baking powder, ½ teaspoon monosodium glutamate, and remaining 1 teaspoon salt together in large bowl; set aside.
- Set wire rack in rimmed baking sheet. Line half of rack with triple layer of paper towels. Heat 3 quarts peanut or vegetable oil in large Dutch oven over medium-high heat to 350 degrees. When oil registers 300 degrees, whisk ¾ cup mild lager, ¼ cup vodka, and 1 teaspoon honey into flour mixture until just combined.
- Add all fish to batter and turn to evenly coat. When oil reaches 350 degrees, working quickly, pierce 1 fillet with fork and remove from batter, allowing excess batter to drip back into bowl. Add fillet to hot oil, briefly dragging fillet along surface of oil until batter is just set, about 3 seconds. Quickly repeat with remaining fillets. Fry until batter is deep golden brown and crisp, about 3 minutes, flipping halfway through cooking.
- Transfer fillets to towel-lined side of prepared rack and let drain on each side for 30 seconds, then transfer fillets to unlined side of rack. Sprinkle fish with remaining ¼ teaspoon monosodium glutamate. Top each fillet with 1 slice American cheese.
- Spread 1 tablespoon Kewpie mayonnaise over cut sides of buns. Place 4 dill pickle chips on each bun bottom, then top with fish and bun tops. Serve.
Time
1 hourYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
The fried fish sandwich has been a popular fast-food item since the mid-1960s. In recent years, it’s begun trending in mainstream restaurants in Los Angeles. The folks at Little Fish in Echo Park have cracked the code to a shatteringly crisp fish sandwich that’s perfectly restrained but big on flavor. The secret is in their batter; in our tribute version, we used a combination of white rice flour and all-purpose flour. The rice flour provided a delicate crunch, while the all-purpose flour added strength to the batter and created a coating that wouldn’t fall off. Beer and baking powder added lightness, and a splash of vodka (instead of water) brought the batter to the right consistency without activating additional gluten. The finished sandwich packs an umami punch with a sprinkling of monosodium glutamate and a squirt of Kewpie mayonnaise. A few pickle chips add crunch, and a little American cheese brings it all home.
Before You Begin
In lieu of striped bass, you can use ½-inch-thick fillets of red snapper, flounder, or sole. If you can’t find small (3- to 4-ounce) fillets, look for a thin (½-inch-thick) 1-pound fillet and portion it yourself. Do not add the liquid to the batter until just before you’re ready to begin frying. Use a mild-flavored lager, such as Coors Banquet or Budweiser. For the most consistent results, weigh the flours.
Instructions
- Sprinkle 4 (3- to 4-ounce) skinless striped bass fillets all over with 1 teaspoon salt and ½ teaspoon pepper; set aside. Whisk ¾ cup (3¾ ounces/106 grams) all-purpose flour, 6 tablespoons (2 ounces/57 grams) white rice flour, 2½ teaspoons baking powder, ½ teaspoon monosodium glutamate, and remaining 1 teaspoon salt together in large bowl; set aside.
- Set wire rack in rimmed baking sheet. Line half of rack with triple layer of paper towels. Heat 3 quarts peanut or vegetable oil in large Dutch oven over medium-high heat to 350 degrees. When oil registers 300 degrees, whisk ¾ cup mild lager, ¼ cup vodka, and 1 teaspoon honey into flour mixture until just combined.
- Add all fish to batter and turn to evenly coat. When oil reaches 350 degrees, working quickly, pierce 1 fillet with fork and remove from batter, allowing excess batter to drip back into bowl. Add fillet to hot oil, briefly dragging fillet along surface of oil until batter is just set, about 3 seconds. Quickly repeat with remaining fillets. Fry until batter is deep golden brown and crisp, about 3 minutes, flipping halfway through cooking.
- Transfer fillets to towel-lined side of prepared rack and let drain on each side for 30 seconds, then transfer fillets to unlined side of rack. Sprinkle fish with remaining ¼ teaspoon monosodium glutamate. Top each fillet with 1 slice American cheese.
- Spread 1 tablespoon Kewpie mayonnaise over cut sides of buns. Place 4 dill pickle chips on each bun bottom, then top with fish and bun tops. Serve.
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