• 6Servings


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


  • 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.