Fried Fish Sandwiches with Cucumbers and Tartar Sauce

Ingredients for Fried Fish Sandwiches with Cucumbers and Tartar Sauce

• 80g mayonnaise

• 60ml finely grated lemon zest

• 2 tablespoons fresh lemon juice

• 2 tablespoons sweet relish

• 1 tablespoon chopped drained capers

• 1 tablespoon Dijon mustard

• 1 small garlic clove, finely grated

• Kosher salt

• 2 tablespoons Old Bay seasoning

• 1 teaspoon baking powder

• 1 teaspoon cayenne pepper

• 90g plain flour, divided

• 90g cornflour, divided

• 5–6 mini seedless or Persian cucumbers

• 80ml seasoned rice vinegar

• 8 potato rolls

• 2 tablespoons unsalted butter, melted

• 1 large egg, beaten to blend

• 180ml light beer

• 8 (110g) pieces skinless, boneless firm whitefish fillets (3/4"–1" thick)

• 1/2 cup very coarsely chopped dill

• Vegetable oil (for frying

• about 6 cups)

• Kosher salt

• Lettuce leaves (for serving)

• A deep-fry thermometer

Mix mayonnaise, lemon zest and juice, relish, capers, mustard, and garlic in a small bowl to combine; season with salt.

Prepare a grill for medium-high heat. Whisk Old Bay seasoning, baking powder, cayenne, 60g flour, and 60g cornflour in a medium bowl. Whisk remaining 30g flour and 30g cornflour in another medium bowl.

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 191°C.

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.

Lightly brush insides of rolls with butter and grill just until toasted, about 30 seconds. Transfer to a plate.

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.)

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 52°C to 54°C, 7–9 minutes. Using a slotted spoon, transfer to a wire rack set inside a baking sheet.

Drain most of vinegar from cucumbers and toss in dill. Build sandwiches with fried fish, cucumbers, lettuce, and tartar sauce.

Cucumbers (without dill) can be pickled 2 days ahead. Cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.