Fish Sandwich with Homemade Tartar Sauce

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Fried cod (or other fish) fillets for fish and chips, or for sandwiches on hamburger buns with Deli-sliced American cheese and homemade tartar sauce.

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  • 4

Ingredients

  • 2 2 2 large cod fish fillets (I used frozen pre-cut pieces, thawed)
  • 3/4 3/4 3/4 cup all-purpose flour
  • 1/4 1/4 1/4 teaspoon reduced-sodium Lawry's seasoned salt
  • 3/4 3/4 to teaspoon salt, or to taste
  • 1/4 1/4 to 1/4 -1/2 teaspoon black pepper, to taste
  • 1 1 1 extra-large egg
  • 1 1 1 tablespoon water
  • Vegetable oil, for frying (I used Crisco)
  • Hamburger buns for serving
  • Deli American cheese for serving
  • Homemade tartar sauce, for serving (recipe follows)

Preparation

Step 1

Cut each fillet into 2 - 3 sandwich size pieces and dry well on paper towels.

Heat about 3/4" of oil in a heavy skillet or pot to 375° F.

While oil is heating, whisk together the flour, seasoned salt, salt, and black pepper.

In a separate bowl, whisk together the egg and water.

Dredge the pieces of fish on all sides in the flour mixture, shaking off excess flour. Place on a plate.

Dip 1 piece of dredged fish into egg wash, letting the excess egg drip off. Dredge the piece in the flour mixture again, gently shaking off excess flour. Place on a plate until all the fillets have been breaded. Repeat step with remaining pieces of fish (in the egg wash, then flour mixture again).

When oil is ready, fry fish in a single layer until golden brown, then carefully flip over to brown the other side. Cooking time will depend on the thickness of your fish.

Drain fish on paper towels and serve with a lemon wedge, tartar sauce, and fries. Or make a sandwich on slightly warmed hamburger bun with a slice of American cheese and tartar sauce (or mayo) and a sprinkle of salt and pepper (if desired).

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Tartar Sauce


1/2 cup mayo
1 - 2 teaspoons finely minced onion
1 small whole dill pickle, finely chopped (1 - 2 Tbls)
1 - 2 teaspoons fresh lemon juice, to taste
Dash salt and black pepper, to taste


Whisk all ingredients together until smooth, adjusting ingredient amounts to suit your taste. Serve as a dip for fried shrimp, fried crab claws, or fried fish. Or as a spread on fried fish sandwiches. Keep refrigerated.

NOTE:
I also added a tiny bit of heavy cream for a little less mayonaise-y taste. (I used Blue Plate mayo).

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