The Whaler Sandwich Recipe
Served on a grilled hoagie with deep fried pollock. Pickle, onion, lettuce, tomato & crinkle cut fries on the side. Vinegar & tartar sauce on request.
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Ingredients
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Sandwich
Sauces
Method
Preparation
- 1
Prepare the Pollock Fillets
Pat dry the pollock fillets with paper towels to remove excess moisture.
- 2
Make the Batter
In a bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Gradually whisk in the cold water until smooth.
- 3
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
Cooking
- 4
Fry the Pollock
Dip each pollock fillet into the batter, allowing excess to drip off. Carefully place the battered fillets in the hot oil and fry for about 4-5 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.
- 5
- 6
Assemble the Sandwich
Place a fried pollock fillet on each toasted hoagie roll. Top with pickles, sliced onion, lettuce, and tomato.
- 7
Cook the Fries
In the same oil, add the crinkle cut fries and cook according to package instructions until crispy. Drain on paper towels.
Serving
- 8
Serve
Serve the Whaler Sandwich with a side of crinkle cut fries. Offer tartar sauce and vinegar on the side for dipping.