Sanduche De Pescado Recipe
Fish Sandwich With French Fries
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Ingredients
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Fish Sandwich
French Fries
Method
Fish Sandwich
- 1
Prep the fish
Pat fish fillets dry with paper towels. If fillets are large, cut into sandwich-sized pieces about 4–5 ounces each. Season both sides lightly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 2
Make the batter
In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon baking powder, remaining 1 teaspoon salt, 3/4 teaspoon black pepper, 1/2 teaspoon garlic powder and 1/2 teaspoon smoked paprika. In a separate small bowl beat 1 egg, then whisk egg into the dry mix. Slowly add 1 cup cold sparkling water or cold beer while whisking until a smooth, slightly thick batter forms. Batter should coat the back of a spoon; if too thick add 1–2 tablespoons more liquid.
- 3
Heat oil
Pour about 2 cups vegetable oil into a heavy skillet or deep frying pan (oil depth about 1 to 1.5 inches). Heat over medium-high to reach 350°F (175°C). If you don’t have a thermometer, test by dropping a small bit of batter — it should sizzle and rise immediately.
- 4
Batter and fry the fish
Working in batches to avoid crowding, dust each fish piece lightly with a tablespoon of flour (this helps batter adhere), dip into the batter to fully coat, letting excess drip back into the bowl. Carefully place fish into hot oil and fry 3–5 minutes per side depending on thickness, until golden brown and cooked through (internal temperature 145°F/63°C). Remove with a slotted spatula to a wire rack or paper towels to drain. Keep warm in a low oven (200°F/95°C) if needed.
- 5
Make sandwich sauce
Stir together 1/2 cup mayonnaise, 1 tablespoon lemon juice and 1 teaspoon hot sauce (if using). Taste and adjust seasoning with a pinch of salt or extra lemon as desired.
- 6
Assemble sandwiches
Lightly toast 4 buns. Spread a tablespoon or more of the sauce on both top and bottom buns. Place a lettuce leaf on the bottom bun, add a fried fish fillet, top with tomato slices and 2 pickle slices. Finish with the top bun and serve immediately alongside fries.
French Fries
- 7
Prep the potatoes
Wash and peel (optional) 1 lb russet potatoes. Cut into 1/4–1/2 inch sticks for classic fries. Rinse cut fries under cold water until water runs clear to remove excess starch, then soak in cold water for at least 15 minutes (up to 1 hour) to crisp.
- 8
Dry and par-fry
Drain fries and pat very dry with clean kitchen towels or paper towels. In a heavy pot, heat about 2 cups vegetable oil to 325°F (160°C). Fry potatoes in batches for 3–4 minutes until they are cooked through but pale and soft (do not brown). Remove to a wire rack or paper towels and let rest for 5 minutes.
- 9
Crisp the fries
Increase oil temperature to 375°F (190°C). Fry the par-cooked fries again in batches for 2–3 minutes until golden and crisp. Remove to paper towels, immediately season with 1 teaspoon salt, 1/2 teaspoon black pepper and 1/2 teaspoon paprika (if using). Toss to coat and serve hot with the sandwiches.