Photo: Fried Fish Sandwich Recipe
Ingredients
- Vegetable oil, for frying
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon kosher salt
- One 12-ounce bottle amber beer, such as Dos Equis
- 2 teaspoons hot sauce, such as Tabasco
- Two 6-ounce tilapia fillets, cut in half
- Kosher salt and freshly ground black pepper
- Lemon Tarragon Tartar Sauce, recipe follows
- 4 soft potato rolls, such as Martin's
- 1 head green leaf lettuce
- Lemon wedges, for serving
Directions
Fill a Dutch oven halfway full with oil and heat to 350 degrees F.
Add the cornmeal, flour, baking powder and salt and whisk to combine in a large bowl. Whisk in the beer, being sure to remove any lumps. Stir in the hot sauce.
Sprinkle the fillets with salt and pepper. Dip each fillet in the beer batter and add to the fryer, one at a time. Fry until brown and crispy, 3 to 4 minutes, flipping halfway through. Transfer the fillets to a wire rack on a baking sheet and sprinkle with salt and pepper. Repeat with the remaining fillets.
Spread the Lemon Tarragon Tartar Sauce on the bottoms and tops of the rolls. Add the fillets and top with some lettuce. Serve with lemon wedges.
Lemon Tarragon Tartar Sauce:
- 1 cup mayonnaise
- 2 tablespoons minced bread and butter pickles
- 2 tablespoons minced scallions
- 1 tablespoon capers, drained and coarsely chopped
- 1 tablespoon minced fresh tarragon
- 1 teaspoon stone ground mustard
- Zest of 1 lemon
- Juice of 1/2 lemon
- Kosher salt and freshly ground pepper
Fold together the mayonnaise, pickles, scallions, capers, tarragon, mustard, lemon zest, lemon juice in a bowl and sprinkle with salt and pepper. Adjust the seasoning to taste. Cover the bowl and refrigerate until ready to serve, about 20 minutes. Yield: about 1 1/4 cups.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 5 reviews
By erietealady
Erie, PA
on January 04, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I've used this recipe multiple times for fish--I've used both cod and haddock and the fish comes out perfect. Love the crunchy texture of the batter. My family loved it!
By brettrbauer_105...
Oswego, IL
on November 12, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Easy and pretty quick. It does use a lot of oil though. Take it easy on the salt as the tartar sauce is pretty salty. Anyway, it was very good and I will make it again. If I had a fryer, I would make it much more often.
By kdick38
on November 11, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Tasty and delicious! Will be my go to when we fry!
Read all 5 reviews