Fish Sandwich Recipe

In a medium bowl, combine mayonnaise, dill pickle relish, diced pickles, chopped capers, lemon juice, Dijon mustard, and chopped parsley. Stir until smooth. Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity with more lemon juice if desired. Refrigerate at least 30 minutes to let flavors meld.

Portion fish

Pat fish fillets dry with paper towels. Cut into 10 evenly sized portions (about 6–8 oz each). Lightly season each piece with 1 tsp salt and a pinch of black pepper total across the batch (included in the batter seasoning).

Make batter

In a medium bowl, whisk together 2 cups flour, 1/2 cup cornstarch, 2 tsp baking powder, 2 tsp salt, and 1 tsp black pepper. In a separate bowl, combine cold sparkling water (or beer) and 1 large egg, whisk briefly. Pour wet into dry ingredients and stir lightly until just combined; a few small lumps are fine. Batter should be thick but pourable—adjust with a splash more cold liquid if too thick.

Heat oil

Fill a large, deep pot or deep fryer with enough vegetable oil to submerge fillets (about 3–4 inches deep). Heat oil to 350–365°F (175–185°C). Use a thermometer to maintain temperature.

Coat and fry fish

Working in batches (do not overcrowd), dredge each fish portion lightly in a little flour (optional) and then dip into the batter, fully coating. Carefully lower into hot oil. Fry each batch 3–5 minutes until batter is golden brown and fish registers 145°F (63°C) and flakes easily. Maintain oil temperature between batches. Transfer fried fish to a wire rack set over a sheet pan to drain; keep warm in a 200°F (95°C) oven if needed between batches.

Prepare rolls: split hoagie rolls lengthwise but do not cut through (or fully split and remove some crumb if preferred). Toast rolls, cut side down, in a skillet or under broiler for 1–2 minutes until lightly golden.

To assemble each sandwich: spread about 2–3 tablespoons of tartar sauce on the bottom half of the toasted roll. Place 1 leaf of lettuce and 2–3 slices of tomato on the sauce. Set one fried fish portion on top of the tomato. Add another tablespoon of tartar sauce on the fish, if desired. Close sandwich and serve immediately with a lemon wedge on the side.

Prepare sides: cook your chosen side (fries, tater tots, or waffle fries) according to package instructions until crisp. If serving coleslaw, portion about 1/2 cup per sandwich.

Plate: serve each sandwich with the selected side (approximately 4–6 oz fries/tots per plate) and a lemon wedge. Offer extra tartar sauce on the side.