Slawed & Tartered Battered White Bass Sandwich

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Slawed & Tartered Battered White Bass Sandwich

  • Author: PurePac


Light flaky, tender and moist White Bass wrapped in a beer batter and fried until crispy and golden brown; served in a baguette with coleslaw and tartar sauce.


  • 1 (12 ounce) bottle beer
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 large egg, lightly beaten
  • 1 package PurePac White Bass
  • salt and pepper to taste
  • 1/2 cup flour
  • oil for frying
  • 1 baguette, cut into 4 sandwich sized pieces and sliced in half
  • 2 cups coleslaw
  • 1/2 cup tartar sauce


  1. Mix the beer, flour, baking powder, salt and egg into a batter in a bowl.
  2. Season the fish with salt and pepper.
  3. Dredge the fish in the flour and shake off any excess.
  4. Dip the fish into the batter and lightly shake off the excess.
  5. Fry the fish in preheated 375F/190C oil until cooked, golden brown and crispy, about 4-5 minutes.
  6. Assemble sandwiches and enjoy.