Fried Fish Sandwiches With Cucumbers And Tartar Sauce Recipes

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CAPTAIN JACK'S FRIED FISH SANDWICH WITH HOMEMADE TARTAR SAUCE



Captain Jack's Fried Fish Sandwich with Homemade Tartar Sauce image

Provided by Amanda Freitag

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 23

Oil, for frying
1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon freshly ground black pepper
1 teaspoon salt
1/2 teaspoon cayenne
2 eggs, beaten
1 cup panko breadcrumbs
Four 6- to 8-ounce white fish fillets
4 hoagie rolls
2 cups shredded lettuce
1/2 cup pickle slices
1/2 cup Homemade Tartar Sauce, recipe follows
1/2 cup good mayonnaise
2 tablespoons chopped chives
2 tablespoons roughly chopped cornichons
2 tablespoons fresh parsley leaves
1 tablespoon capers
1 tablespoon lemon juice
Pinch kosher salt
Pinch freshly ground black pepper

Steps:

  • In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F.
  • Place the flour in a small shallow mixing bowl or pie plate. Add the garlic powder, onion powder, paprika, black pepper, salt and cayenne, and stir to combine. Place the beaten eggs in another bowl, and place the panko in a third bowl.
  • Dredge a fillet in the flour, then dip in the eggs and finish with a coating of panko. Repeat for the remaining fillets. Place the fillets in the oil and fry until golden, 4 to 6 minutes.
  • Place each fillet on a roll. Top each with 1/2 cup shredded lettuce and some pickle slices. Finish with 2 tablespoons Homemade Tartar Sauce or serve it alongside.
  • Place the mayonnaise, chives, cornichons, parsley, capers, lemon juice, salt and pepper in the bowl of a food processor or mini chopper fitted with a steel blade, and pulse until the pickles are finely chopped and all the ingredients are mixed but not pureed.

FRIED FISH SANDWICHES WITH CUCUMBERS AND TARTAR SAUCE



Fried Fish Sandwiches with Cucumbers and Tartar Sauce image

Frying at home is a drag, unless you happen to be outdoors, holding a beer, and not worrying about spills or smelling up the house.

Provided by Chris Morocco

Categories     Bon Appétit     Sandwich     Fish     Seafood     Fry     Beer     Deep-Fry     Mayonnaise     Capers

Yield 4 servings

Number Of Ingredients 28

Tartar sauce:
1/2 cup mayonnaise
1/4 cup finely grated lemon zest
2 Tbsp. fresh lemon juice
2 Tbsp. sweet relish
1 Tbsp. chopped drained capers
1 Tbsp. Dijon mustard
1 small garlic clove, finely grated
Kosher salt
Fish and assembly:
2 Tbsp. Old Bay seasoning
1 tsp. baking powder
1 tsp. cayenne pepper
3/4 cup all-purpose flour, divided
3/4 cup cornstarch, divided
5-6 mini seedless or Persian cucumbers
1/3 cup seasoned rice vinegar
8 potato rolls
2 Tbsp. unsalted butter, melted
1 large egg, beaten to blend
3/4 cup light beer
8 (4-oz.) 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)
Special Equipment
A deep-fry thermometer

Steps:

  • Tartar Sauce
  • Mix mayonnaise, lemon zest and juice, relish, capers, mustard, and garlic in a small bowl to combine; season with salt.
  • Fish and assembly:
  • 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.
  • 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.
  • 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 125°F-130°F, 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.
  • Do Ahead
  • Cucumbers (without dill) can be pickled 2 days ahead. Cover and chill.

FRIED FISH SANDWICH



Fried Fish Sandwich image

This fried fish sandwich doesn't stray far from the classic fast-food staple: breaded fish, a soft bun, a slice of cheese and tangy tartar sauce. The best part is you can put it together in just about the amount of time it would take to stand in line and order it at the counter. Capers, shallots and fresh dill make this tartar sauce feel a little fancy, but a splash of soy sauce adds the umami that takes it to a very familiar place. Flounder is an affordable choice for the recipe, but if you can't find it, substitute with sole or any mild flat fish.

Provided by Sue Li

Categories     dinner, easy, lunch, sandwiches, seafood, main course

Time 20m

Yield 4 sandwiches

Number Of Ingredients 15

1/2 cup mayonnaise
1/4 cup bread and butter pickle chips, finely chopped, plus 1 tablespoon pickle brine
1 small shallot, finely chopped
2 tablespoons coarsely chopped fresh dill
2 tablespoons (drained) capers, coarsely chopped
1 teaspoon soy sauce or tamari
Kosher salt
1 cup vegetable oil
1/4 cup all-purpose flour
2 large eggs, lightly beaten
2 cups panko bread crumbs
4 flounder fillets (about 1 pound), halved crosswise
Kosher salt
4 soft white buns
4 slices American cheese or Cheddar

Steps:

  • Prepare the tartar sauce: In a medium bowl, whisk together mayonnaise, pickles and pickle brine, shallot, dill, capers and soy sauce. Season with salt to taste and set aside. (Makes 3/4 cup.)
  • Prepare the fried fish: Heat oil in a large, straight-sided skillet over medium. Place flour, eggs and panko in 3 separate medium shallow bowls. Season flounder on both sides with salt and dredge in flour, dusting off excess, then transfer to egg wash, allow excess to drip off, then coat with panko.
  • Working in batches, fry about 4 breaded fillets at a time until golden brown and cooked through, about 1 1/2 minutes per side. Transfer to a wire rack and season with salt. Repeat with remaining fish.
  • Assemble the sandwiches: Spread tartar sauce on both sides of each bun. Place 1 piece of fried fish on each bottom bun, then add a slice of cheese on top and another piece of fish on the cheese. The residual heat from the fish will help melt the cheese. Sandwich together and serve immediately.

FRIED FISH SANDWICH



Fried Fish Sandwich image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 30m

Yield 4 sandwiches

Number Of Ingredients 24

Vegetable oil, for frying
1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1 tablespoon kosher salt
One 12-ounce bottle amber beer, such as Dos Equis
2 teaspoons hot sauce, such as Tabasco
Two 6-ounce tilapia fillets, cut in half
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Lemon Tarragon Tartar Sauce, recipe follows
4 soft potato rolls, such as Martin's
1 head green leaf lettuce
Lemon wedges, for serving
1 cup mayonnaise
2 tablespoons minced bread and butter pickles
2 tablespoons minced bread and butter pickles
2 tablespoons minced scallions
1 tablespoon capers, drained and coarsely chopped
1 tablespoon minced fresh tarragon
1 teaspoon stone ground mustard
Zest of 1 lemon
Juice of 1/2 lemon
Kosher salt and freshly ground pepper

Steps:

  • 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.
  • 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.

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