Publish date:
  • 6Servings


Tartar Sauce

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  • 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 worsestershire sauce
  • 1 teaspoon hot sauce
  • salt and pepper


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  • 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


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.