Recipe courtesy of Jeff Mauro
Episode: Midwest Fish Fry
Save Recipe Print
Fried Fish Sandwich
Total:
30 min
Active:
15 min
Yield:
4 sandwiches
Level:
Easy
Total:
30 min
Active:
15 min
Yield:
4 sandwiches
Level:
Easy

Ingredients

Lemon Tarragon Tartar Sauce:

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:

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.

More from:

Quick-Fix Meals

Get the Recipe

Giant Reese's Cup with Pieces

This giant Reese's peanut butter cup is stuffed with a crunchy surprise.

IDEAS YOU'LL LOVE

15-Minute Stir-fried Steak Tacos

Recipe courtesy of Food Network Kitchen

Fish and Corn Chowder

Recipe courtesy of Rachael Ray

Stir-Fried Chicken and Vegetables

Recipe courtesy of Robin Miller

Fried Rice with Chinese Sausage

Recipe courtesy of Brian Boitano

Chicken Cordon Bleu Sandwiches

Recipe courtesy of Food Network Kitchen

Chicken Fried Steak with White Gravy

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword

          Latest Stories