Fishwiches

By ccavaletti

Ingredients

• Tartar Sauce:
• 1 cup mayo or Vegenaise
• 1/2 lemon, juiced
• 3 tablespoons finely chopped cornichons or pickles
• 2 tablespoons grated shallot
• 2 tablespoons capers, chopped
• 2 tablespoons fresh chopped dill
• 2 tablespoons finely chopped flat leaf parsley
• 1 teaspoon worsestershire sauce
• 1 teaspoon hot sauce
• salt and pepper
• Fish:
• 2 pounds cod or other sustainable firm, flaky white fish, cut into 4-5 inch chunks
• salt and pepper
• Wondra flour, for dredging
• 1 bottle lager beer
• 2 cups all-purpose flour
• 2 tablespoons Old Bay seasoning
• 1 egg; beaten
• 1 teaspoon baking powder
• 6 ciabatta or brioche rolls - split, buttered and toasted
• shredded iceberg lettuce or cabbage

Details

Servings 6
Adapted from rachaelraymag.com

Preparation

Step 1

Fill a deep skillet with enough oil to reach a depth of 2 1/2 - 3 inches (or use deep fryer). Heat the oil to 375 degrees.

Make the tartar sauce: In a small bowl, combine all of the ingredients and season with salt and pepper.

Season the fish with salt and pepper and coat lightly in Wondra. In a large bowl, whisk the beer, all-purpose flour, Old Bay, egg and baking powder. When the oil is hot, working with 2 pieces at a time, dip the fish in the batter and fry until dark golden, 4-5 minutes.

Place the fish on the roll bottoms. Layer with lettuce (or cabbage), lots of tartar sauce and the roll tops.