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Fried Fish Sandwiches with Cucumbers and Tartar Sauce

by Chris Morocco
summerlunch
Yield: 4 servings
Source: https://www.bonappetit.com/recipe/fried-fish-sandwiches-with-cucumbers-and-tartar-sauce?utm_campaign=likeshopme&mbid=social_instagram&utm_medium=instagram&utm_source=www.instagram.com/p/Bj3AcHeheSv/&utm_content=www.instagram.com/p/Bj3AcHeheSv/

Ingredients

produce
  • 1garlic(finely grated)
  • 2 Tbsplemon juice(fresh)
  • 5-6mini seedless or Persian cucumbers
  • lettuce leaves(for serving)
  • 1/4 cuplemon zest(finely grated)
  • 1/2 cupdill(very coarsely chopped)
protein
  • 1large egg(beaten to blend)
  • 8 4-ozfirm whitefish fillets(skinless, boneless, ¾"–1" thick)
dairy
  • 2 Tbspunsalted butter(melted)
  • 1/2 cupmayonnaise
grain
  • 8potato rolls
  • 3/4 cupall-purpose flour(divided)
pantry staple
  • 2 TbspOld Bay seasoning
  • 1 tspbaking powder
  • 1 tspcayenne pepper
  • 6 cupsvegetable oil(for frying)
  • 3/4 cupcornstarch(divided)
  • 2 Tbspsweet relish
  • 1 Tbspcapers(chopped drained)
  • 1 TbspDijon mustard
  • Kosher salt
  • 1/3 cupseasoned rice vinegar
  • Kosher salt
other
  • 3/4 cuplight beer

Instructions

  1. Mix mayonnaise, lemon zest and juice, relish, capers, mustard, and garlic in a small bowl to combine; season with salt.
  2. Prepare a grill for medium-high heat. Whisk Old Bay seasoning, baking powder, cayenne, ½ cup flour, and ½ cup cornstarch in a medium bowl. Whisk remaining ¼ cup flour and ¼ cup cornstarch in another medium bowl.
  3. Set a deep cast-iron skillet or large Dutch oven fitted with thermometer on grill; pour in oil to come 1" up sides. Heat until thermometer registers 375°.
  4. Meanwhile, thinly slice cucumbers lengthwise. Toss in a third medium bowl with vinegar and gently massage with your hands to soften them slightly. Let sit, tossing occasionally, at room temperature at least 10 minutes.
  5. Lightly brush insides of rolls with butter and grill just until toasted, about 30 seconds. Transfer to a plate.
  6. Gently whisk egg and beer in a small bowl to combine, then gently whisk into Old Bay mixture in 3 additions. Working in 2 batches, season fish lightly with salt. Dredge in flour mixture, knocking off any excess, then dip into batter and lift up with a fork, letting excess drain off and wiping against side of bowl to eliminate any thick drips. Carefully lower fish into oil and fry, turning halfway through, until deeply browned and an instant-read thermometer inserted into the thickest part of each piece registers 125°–130°, 7–9 minutes. Using a slotted spoon, transfer to a wire rack set inside a baking sheet.
  7. Drain most of vinegar from cucumbers and toss in dill. Build sandwiches with fried fish, cucumbers, lettuce, and tartar sauce.
  8. Cucumbers (without dill) can be pickled 2 days ahead. Cover and chill.

My notes

Frying at home is a drag, unless you happen to be outdoors, holding a beer, and not worrying about spills or smelling up the house. That’s right: we’re frying on the grill. For the best results for this fish sandwich recipe, use hake, pollock, or cod.