Special 2 Recipe

Prepare fish

Pat the fish fillet dry with paper towels and season both sides with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. If the fillet is thick, butterfly or gently flatten to ~1/2-inch thickness for even frying.

Set up dredging station

In one shallow bowl combine flour and cornstarch. In a second bowl whisk the egg with the cold sparkling water until slightly frothy. In a third shallow bowl place the panko breadcrumbs mixed with garlic powder and remaining 1/2 teaspoon kosher salt.

Bread the fish

Shake off excess flour from the fillet, then dip into the egg-sparkling water mixture, letting excess drip off. Press into panko to coat evenly on all sides. For extra crispness, repeat the egg and panko step for a thicker crust.

Fry

Heat vegetable oil in a heavy skillet over medium-high heat to 350°F (about a good sizzle when a breadcrumb is dropped in). Add fish and fry 3–4 minutes per side until golden brown and the internal temperature reaches 145°F (fish flakes easily). Transfer to a wire rack or paper towel-lined plate and lightly season with a pinch of salt.

Toast bun and assemble

Lightly toast the burger bun face down in a dry skillet or under a broiler until golden (about 1–2 minutes). Spread 1–2 tablespoons of tartar sauce on the bottom bun, place lettuce, the hot fried fish, tomato slice and pickle slices, then spread a little tartar on the top bun and close. Serve immediately with chosen side and soda.

Whisk together mayonnaise, dill pickle relish, lemon juice, chopped capers (if using), chopped parsley and black pepper in a small bowl. Taste and adjust seasoning; add a pinch of salt if needed. Chill until ready to use.

French fries (if chosen)

If using frozen fries, bake or fry according to package instructions until crisp and golden (typically 20–25 minutes in a 425°F oven, turning once). If making fresh, cut potatoes into fries, soak 30 minutes, pat dry, toss with a little oil and kosher salt, and bake at 425°F for 30–35 minutes or deep-fry at 350°F until golden.

Coleslaw (if chosen)

If using prepared coleslaw, serve chilled in a small ramekin. For a quick slaw, toss 3/4 cup shredded cabbage and carrots with 2 tablespoons mayonnaise, 1 teaspoon apple cider vinegar, 1/2 teaspoon sugar and a pinch of salt and pepper; refrigerate 10 minutes before serving.

Side salad (if chosen)

Toss 1 cup mixed greens with a tablespoon of vinaigrette or dressing of choice and serve immediately.

Serve one 12 oz can or pour fountain soda over ice in a cup. Offer straw and napkin.