Bristol Bay Fish Sandwich Recipe

Prep the fish

Pat the cod fillets dry with paper towels. Cut the fillets into portions about 4–5 oz each and roughly 1/2–3/4 inch thick so they fit the buns. Season both sides lightly with 1/2 teaspoon salt and 1/2 teaspoon black pepper (from the batter seasoning).

Make the batter

In a medium bowl whisk together 1 cup all-purpose flour (for batter), 2 tbsp cornstarch, 1 tsp baking powder, 1 tsp salt, and 1 tsp black pepper. In a separate small bowl whisk the egg with 2 tbsp ice water. Gradually whisk the egg mixture into the dry ingredients, then slowly pour in 1 cup cold beer while whisking to form a smooth, slightly thick batter (similar to heavy cream). Do not overmix — a few small lumps are fine. Keep the batter cold by placing the bowl over a larger bowl with ice if you have it.

Dredge flour

Place 1 cup all-purpose flour (for dredging) in a shallow dish. Lightly flour each seasoned cod portion, shaking off excess. The flour helps the batter adhere.

Heat oil

Pour about 3–4 cups vegetable oil into a deep skillet or heavy-bottomed pot to a depth of about 1 1/2 inches (enough for shallow frying). Heat the oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a little batter into the oil — it should sizzle and rise to the surface quickly but not burn.

Fry the fish

Working in batches (do not overcrowd), dip each floured cod portion into the batter, letting excess drip off, then carefully lower into the hot oil. Fry until golden brown and crisp, about 3–4 minutes per side depending on thickness. Turn once so both sides are evenly browned. Use a slotted spatula to transfer cooked fish to a wire rack set over a baking sheet or to paper towels to drain. Keep finished pieces warm in a 200°F (95°C) oven while you fry the remaining fish.

While the oil heats or the fish fries, make the tartar sauce. In a small bowl combine 1 cup mayonnaise, 3 tbsp finely chopped dill pickles, 1 tbsp chopped capers, 1 tbsp fresh lemon juice, 1 tsp Dijon mustard, and 1 tbsp chopped fresh dill or parsley. Stir until smooth. Taste and adjust seasoning, adding up to 1 tsp salt and 1 tsp black pepper as needed. Chill in the refrigerator until ready to use so flavors meld.

Prepare buns and produce: Slice the tomato into 1/4-inch slices (about 3–4 slices). Lightly salt and pepper the tomato slices (use the 1/4 tsp salt and 1/4 tsp pepper listed). Separate and rinse lettuce leaves, then dry thoroughly.

Toast buns: Heat a skillet over medium heat. Spread a thin layer of the softened butter on the cut sides of the buns (optional). Toast buns, cut-side down, until golden and slightly crisp, about 1–2 minutes. Remove from heat.

Assemble sandwiches: Spread about 2 tbsp tartar sauce on the bottom half of each toasted bun. Place a lettuce leaf on top of the sauce, then add 1–2 tomato slices. Lay a hot beer-battered cod portion on the tomato, spoon another 1 tbsp tartar sauce on the fish if desired, then cap with the top bun. Serve immediately with lemon wedges and your choice of sides (fries, slaw, or chips).

Serving & storage notes: Makes 4 sandwiches. Leftover tartar sauce will keep refrigerated in an airtight container for up to 3 days. Reheat leftover fried fish in a 375°F (190°C) oven on a wire rack for 8–10 minutes to restore crispness; avoid microwaving to prevent sogginess.