Fish Sandwich Recipe
Recipe information
Make Fish Sandwich in just 45m. Beer-battered Boston scrod fried and served with lettuce, tomato, pickles, and New England tartar sauce.
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Ingredients
Fish
Tartar Sauce
Sandwich Assembly
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.
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