Name: Gilles Frozen Custards Fish-Wich Recipe
Cook time: 25 min
Total time: 25 min
Yield: 1 servings
Cuisine: Icelandic
Ingredients: 0.25 lb Icelandic cod fillet (skinless); 1 unit Burger buns (soft sandwich buns); 1 tbs Butter (softened); 1 leaf Lettuce leaves (iceberg or butter lettuce); 2 slice Tomato slices; 2 slice Red onion; 2 wedge Lemon wedges; 0.25 tsp Salt; 0.125 tsp Freshly ground black pepper; 1 tbs Vegetable oil (for pan-frying); 0.25 cup Mayonnaise; 1 tbs Dill pickle (finely minced); 1 tsp Capers (rinsed and finely chopped); 0.5 tsp Dijon mustard; 0.5 tsp Fresh lemon juice; 1 tsp Fresh dill (finely chopped) or parsley; 0.125 tsp Salt; 0.0625 tsp Black pepper; 2 tsp All-purpose flour; 1 tsp Cornstarch; 1 tsp Cold water; 0.25 tsp Pinch of salt

Method

Tartar Sauce

Make the tartar sauce

In a small bowl combine 1/4 cup mayonnaise, 1 tablespoon finely minced dill pickle, 1 teaspoon chopped capers, 1/2 teaspoon Dijon mustard, 1/2 teaspoon fresh lemon juice, and 1 teaspoon finely chopped fresh dill or parsley. Season with 1/8 teaspoon salt and 1/16 teaspoon black pepper. Stir thoroughly until smooth. Taste and adjust lemon, salt or dill. Cover and chill while preparing the fish to let flavors meld.

Bread Coating (optional)

Prepare a very light coating

If you prefer a lightly crisp exterior, whisk together 2 teaspoons all-purpose flour, 1 teaspoon cornstarch, a pinch (about 1/4 tsp) salt and 1 teaspoon cold water to form a thin slurry. It should just coat the back of a spoon — not a thick batter. Set aside.

Sandwich

Prepare fish

Pat the 1/4 lb Icelandic cod fillet dry with paper towels. Season both sides with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. If using the light coating, very lightly brush or dip the fillet into the slurry so it has a thin, even film and shake off any excess.

Cook fish

Heat 1 tablespoon vegetable oil in a nonstick or stainless steel skillet over medium-high heat until shimmering (about 1–2 minutes). Gently lay the fillet in the pan and cook without moving for about 2–3 minutes, until the underside is golden and releases easily. Flip carefully and cook another 2–3 minutes until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Total cooking time will be ~4–6 minutes depending on thickness. Remove fish to a plate and rest for 1–2 minutes.

Toast and assemble bun

While the fish rests, butter the insides of the bun (1 tablespoon softened butter, divided) and toast in the same skillet or a separate pan over medium heat 1–2 minutes until light golden. Spread 1–2 tablespoons of the prepared tartar sauce evenly on the bottom bun. Place 1 lettuce leaf on the sauce, then the cooked cod fillet, top with 2 tomato slices and 2 red onion slices. Spoon an additional 1 teaspoon of tartar sauce over the fish if desired. Finish with the top bun and press gently.

Serve

Cut the sandwich in half if desired and serve immediately with lemon wedges on the side for squeezing over the fish. Recommended accompaniments: fries, simple salad, or pickles.

Fish-wich Recipe