Fried Fish Sandwiches with Cucumbers and Tartar Sauce
Crispy beer-battered fish fillets served on potato rolls with homemade tartar sauce, quick-pickled cucumbers, and fresh dill. These restaurant-quality sandwiches feature a perfectly seasoned Old Bay crust and tangy cucumber topping.
Ingredients
- •½ cup mayonnaise
- •¼ cup finely grated lemon zest
- •2 Tbsp fresh lemon juice
- •2 Tbsp sweet relish
- •1 Tbsp chopped drained capers
- •1 Tbsp Dijon mustard
- •1 clove garlic
- •1 to taste Kosher salt
- •2 Tbsp Old Bay seasoning
- •1 tsp baking powder
- •1 tsp cayenne pepper
- •¾ cup all-purpose flour
- •¾ cup cornstarch
- •5½ whole mini seedless cucumbers
- •⅓ cup seasoned rice vinegar
- •8 whole potato rolls
- •2 Tbsp unsalted butter
- •1 whole large egg
- •¾ cup light beer
- •8 pieces whitefish fillets
- •½ cup dill
- •6 cup vegetable oil
- •1 to taste Kosher salt
- •8 leaves lettuce
- •1 piece deep-fry thermometer
Cooking Instructions
- 1.
Mix mayonnaise, lemon zest and juice, relish, capers, mustard, and garlic in a small bowl to combine; season with salt.
5 min
- 2.
Prepare a grill for medium-high heat. Whisk Old Bay seasoning, baking powder, cayenne, 1/2 cup flour, and 1/2 cup cornstarch in a medium bowl. Whisk remaining 1/4 cup flour and 1/4 cup cornstarch in another medium bowl.
5 min
- 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°F.
10 min
- 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.
10 min
- 5.
Lightly brush insides of rolls with butter and grill just until toasted, about 30 seconds. Transfer to a plate.
2 min
- 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. (Batter should completely coat the fish without looking clumpy.)
10 min
- 7.
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°F-130°F, 7-9 minutes. Using a slotted spoon, transfer to a wire rack set inside a baking sheet.
9 min
- 8.
Drain most of vinegar from cucumbers and toss in dill. Build sandwiches with fried fish, cucumbers, lettuce, and tartar sauce.
5 min
- 9.
Cucumbers (without dill) can be pickled 2 days ahead. Cover and chill.
