As soon as the Yankee Marina on Lake George, New York (where I grew up), opens, I look forward to driving our little wooden speed boat, Delicious, up the lake to the Algonquin. I always get a Fish Point sandwich. Here’s an at-home version with my special tartar sauce. The sauce is vegan, thanks to mayo that’s made with aquafaba (chickpea water). We bake frozen fries to serve alongside with malt vinegar and salt.


Credit: Photography by Tara Donne

Recipe Summary test



Tartar Sauce


Instructions Checklist
  • In a small bowl, mix the ingredients for the tartar sauce. Cover and chill.

  • In a shallow dish, add the flour; season with salt and pepper. In another shallow dish, season the eggs and beat until blended.

  • Lightly toast the bread. Cut each slice corner to corner. On each plate, arrange 2 toast pieces crust side to crust side, making a rhombus shape.

  • In a large nonstick skillet, heat the oil, three turns of the pan, over medium to medium-high. Add the butter and let it melt and foam. Dredge the fish in the flour, then coat in the egg. Working in batches, cook the fish until deep golden, 2 to 3 minutes per side. Place the fish on top of the toast. Serve with the lemon wedges and tartar sauce and, if you like, fries, malt vinegar, sea salt, and slaw.