Fishwiches
- 6Servings
Ingredients
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
Fish
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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
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.
