Fish Sandwich Recipe
Beer-battered Boston scrod fried and served with lettuce, tomato, pickles, and New England tartar sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fish
Tartar Sauce
Sandwich Assembly
Method
Preparing Tartar Sauce
- 1
Mixing the Tartar Sauce
In a medium bowl, combine the mayonnaise, finely chopped dill pickles, capers, lemon juice, and fresh dill. Mix well until fully combined. Season with salt and black pepper to taste. Set aside in the refrigerator to chill while preparing the fish.
Preparing Fish
- 2
Making the Beer Batter
In a large bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper. Gradually pour in the beer while whisking until the batter is smooth and well combined. The batter should be thick enough to coat the back of a spoon.
- 3
Frying the Fish
Heat the oil in a deep fryer or large pot to 350°F (175°C). Dip each Boston scrod fillet into the beer batter, allowing any excess to drip off. Carefully place the battered fish into the hot oil and fry for about 4-5 minutes or until golden brown and cooked through. Remove the fish and drain on paper towels.
Assembling the Sandwich
- 4
Building the Sandwich
Toast the burger buns lightly if desired. On the bottom half of each bun, place a leaf of lettuce, followed by a slice of tomato, a fried fish fillet, and a layer of sliced pickles. Generously spoon the prepared tartar sauce over the top before placing the top half of the bun.