Fishwiches

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    Publish date:
    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.