The Fish Sandwich Recipe

Prepare fish

Pat the fish fillets dry with paper towels. Cut into 4 sandwich-sized portions (about 4 oz each). Season both sides lightly with 1/4 tsp salt and 1/4 tsp black pepper.

Make batter

In a medium bowl, whisk together 3 tbs all-purpose flour, 2 tbs cornstarch, 1 tps kosher salt, and 1 tsp black pepper. In a separate small bowl, beat 1 large egg and add 3 tbs cold sparkling water. Pour the wet mixture into the dry and whisk until just combined; the batter should be slightly thick but pourable. If too thick, add 1 tsp more cold water.

Heat oil

Pour about 1 cup neutral oil into a skillet (or 1 to 1.5 inches deep) and heat over medium-high until it reaches 350°F (175°C) or until a drop of batter sizzles and rises to the surface.

Fry fish

Working in a single layer (cook in two batches if needed), dredge each fish piece lightly in a tablespoon of extra flour (not listed separately) to help batter stick, then dip into the batter, allowing excess to drip off. Carefully place into hot oil. Fry 3–4 minutes per side until golden brown and an internal temperature of 145°F (63°C) or flakes easily. Transfer to a wire rack set over a baking sheet to drain and keep warm in a 200°F (95°C) oven while finishing.

In a small bowl combine 1 cup mayonnaise, 3 tbsp finely chopped dill pickle, 1 tsp chopped capers, 1 tsp finely minced red onion, 1 tsp fresh lemon juice, 1 tsp Dijon mustard, 1 tbsp chopped fresh parsley, 1 tsp salt, and 1/2 tsp black pepper. Stir until evenly combined. Taste and adjust salt, pepper, or lemon as desired. Refrigerate until ready to use. (Makes enough for 4 sandwiches.)

In a small saucepan combine 3 tbs light soy sauce, 2 tbs mirin, 1 tbs rice vinegar, 1 tbs brown sugar, 1/2 tsp minced garlic, and 1/2 tsp grated ginger. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Reduce heat and simmer 2–3 minutes until slightly thickened. Remove from heat and stir in 1/2 tsp sesame oil. Let cool slightly. Taste and adjust (add 1 tsp more sugar for sweeter, or 1 tsp more vinegar for tang).

Brush or spoon about 1 tablespoon of tare sauce over each fried fish piece just before placing on the bun. Reserve about 2 tablespoons extra tare to drizzle on finished sandwich if desired.

Toast buns: Heat a skillet over medium heat. Spread softened butter on cut sides of the 4 buns and toast for 1–2 minutes per side until golden. Keep warm.

Season shredded iceberg: In a small bowl toss 2 cups shredded iceberg with 1/4 tsp salt and 1/4 tsp black pepper to brighten flavor.

Assemble sandwiches: Spread about 1 1/2 tablespoons tartar sauce on the bottom half of each toasted bun. Place a warm, tare-brushed fried fish fillet on top. Add a generous handful (about 1/2 cup) of seasoned shredded iceberg over the fish. Top lettuce with 2 dill pickle slices per sandwich. Drizzle an optional 1/2 tbsp of reserved tare sauce over the pickles. Spread a thin layer of tartar on the top bun if desired, then close sandwich.

Serve: Serve immediately with lemon wedges on the side. The sandwich is best eaten hot so the fish stays crisp and the tare and tartar contrast with the shredded iceberg.