Mahi-mahi Sandwich Recipe

In a small bowl combine mayonnaise, chopped dill pickle, capers, lemon juice, Dijon mustard and chopped parsley. Season with salt and pepper, stir until smooth. Refrigerate while you prepare other components so flavors meld.

In a medium bowl toss shredded cabbage and carrot. In a separate small bowl whisk together mayonnaise, apple cider vinegar, sugar, salt and pepper. Pour dressing over cabbage mixture and toss to coat. Refrigerate until ready to serve.

Preheat oven to 220°C (425°F). Scrub potatoes and cut into 1/4–1/2 inch fries. Pat dry with paper towel to remove moisture. Toss fries with olive oil, salt, pepper and paprika. Spread in a single layer on a baking sheet lined with parchment. Bake 20–25 minutes, turning once halfway, until golden and crispy. Keep warm.

Pat the mahi-mahi fillets dry and season both sides with 1/2 tsp salt and 1/4 tsp black pepper (from fish section portion). Cut fillets to fit buns if necessary.

Set up a dredge station: one shallow bowl with the 1 cup flour (reserve 1–2 tbs for dusting), a second bowl for the batter. In the batter bowl whisk together remaining flour, cornstarch, baking powder, egg, cold sparkling water or beer, and 1/2 tsp salt and 1/4 tsp pepper until just combined; a few lumps are fine. Batter should be thick enough to coat but still pourable. If too thick, add 1–2 tbs cold water.

Heat vegetable oil in a heavy skillet or deep fryer to 180°C (350°F). If using a skillet, use at least 1 inch depth of oil. Dust each fillet lightly with reserved flour, then dip into the batter, letting excess drip off.

Carefully place battered fillets into hot oil. Fry in batches without crowding for 3–4 minutes per side (or until batter is deep golden brown and fish registers 60°C/140°F and flakes easily). Turn once with tongs. Transfer to a wire rack set over a baking sheet to drain and keep crisp; season lightly with a pinch of salt.

While fish fries, heat a skillet over medium heat. Spread softened butter on cut sides of Kaiser rolls and toast cut-side down until golden, about 1–2 minutes.

Place a leaf or two of bibb lettuce on the bottom bun, add a slice of tomato. Put the hot fried mahi-mahi on top of the tomato, spoon 1–2 tablespoons of tartar sauce over the fish, add a generous scoop of coleslaw (about 1/3 cup) on top or on the side, and finish with the top bun.

Serve immediately with French fries on the side and extra tartar sauce for dipping.