There’s really no way around it: Making fried-fish sandwiches is a messy endeavor. But they're also irresistible, and so worth the cleanup. The first helpful tip? Get your oil hot and ready for frying before you start dipping the fish into the batter, because once it’s dipped, it has nowhere to go except directly in the oil. Another trick to keep in your back pocket? Cut the fish into pieces, which makes them easier to manage and ups the crunch factor of the whole sandwich. The beer batter helps make the fried fish fluffy and wonderfully crispy, but the fish isn’t the only key component of this sandwich. A Potato Sandwich Bun from Arnold®, Brownberry®, or Oroweat® is the soft, toasty vessel that holds it all together, and the tangy banana pepper mayo brings a welcome kick of creaminess and acidity.