Fishwiches
- 6Servings
Ingredients
Tartar Sauce
1 cup mayo or Vegenaise
1/2 lemon, juiced
3 tablespoons finely chopped cornichons or pickles
2 tablespoons grated shallot
2 tablespoons capers, chopped
2 tablespoons fresh chopped dill
2 tablespoons finely chopped flat leaf parsley
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
salt and pepper
Fish
2 pounds cod or other sustainable firm, flaky white fish, cut into 4-5 inch chunks
salt and pepper
Wondra flour, for dredging
1 bottle lager beer
2 cups all-purpose flour
2 tablespoons Old Bay seasoning
1 egg; beaten
1 teaspoon baking powder
6 ciabatta or brioche rolls - split, buttered and toasted
shredded iceberg lettuce or cabbage
Preparation
Fill a deep skillet with enough oil to reach a depth of 2 1/2 - 3 inches (or use deep fryer). Heat the oil to 375 degrees . Make the tartar sauce: In a small bowl, combine all of the ingredients and season with salt and pepper.
Season the fish with salt and pepper and coat lightly in Wondra. In a large bowl, whisk the beer, all-purpose flour, Old Bay, egg and baking powder. When the oil is hot, working with 2 pieces at a time, dip the fish in the batter and fry until dark golden, 4-5 minutes.
Place the fish on the roll bottoms. Layer with lettuce (or cabbage), lots of tartar sauce and the roll tops.
