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Fried Fish Sandwiches with Cucumbers Recipe
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3
Reviews
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By:
Susan Hardin
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Fried Fish Sandwiches with Cucumbers Recipe uses tartar sauce, Old Bay seasoning, baking powder, cayenne pepper, flour, cornstarch, oil, cucumbers, rice vinegar, potato rolls, butter, egg, beer, and fish in making this fried fish sandwich recipe.
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INGREDIENTS
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For Tartar Sauce:
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1/2 cup mayonnaise
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1/4 cup finely grated lemon zest
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2 Tbsp. each fresh lemon juice, sweet relish
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1 Tbsp. each chopped drained capers, Dijon mustard
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1 small garlic clove, finely grated
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For Fish:
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2 Tbsp. Old Bay seasoning
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1 tsp. each baking powder, cayenne pepper
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Lettuce leaves (for serving)
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3/4 cup each all-purpose flour and cornstarch, both divided
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Vegetable oil (for frying; about 6 cups)
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5 mini seedless or Persian cucumbers
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1/3 cup seasoned rice vinegar
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8 potato rolls
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2 Tbsp. unsalted butter, melted
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1 large egg, beaten to blend
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3/4 cup light beer
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8 4-oz. pieces skinless, boneless firm whitefish fillets (3/4"– 1" thick)
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1/2 cup very coarsely chopped dill
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DIRECTIONS
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1:
Mix mayonnaise, lemon zest and juice, relish, capers, mustard, and garlic in a small bowl to combine; season with salt. Set aside. Whisk Old Bay seasoning, baking powder, cayenne, 1/2 cup flour, and 1/2 cup cornstarch in a medium bowl. Set aside. Whisk remaining 1/4 cup flour and 1/4 cup cornstarch in another medium bowl. Thinly slice cucumbers lengthwise. Toss in a third medium bowl with vinegar and gently massage with your hands to soften them slightly. Let sit 10 minutes.
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2:
Set a deep cast-iron skillet or large Dutch oven over medium-high heat. Pour in oil to come 1" up sides. Heat until thermometer registers 350°F. To toast buns, heat an electric griddle to 350°F or heat a large skillet over medium-high heat. Lightly brush insides of rolls with butter and cook until just toasted, about 30 seconds. Transfer to a plate.
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3:
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. (Batter should completely coat the fish without looking clumpy.)
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4:
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°, 4 minutes. Using a slotted spoon, transfer to a wire rack set inside a baking sheet. Drain most of vinegar from cucumbers and toss in dill. Build sandwiches with fried fish, cucumbers, lettuce, and tartar sauce.
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