Fish Sandwich Recipe

In a small bowl combine mayonnaise, chopped dill pickles, chopped capers, minced shallot (or red onion), lemon juice, Dijon mustard and chopped parsley.

Season with 1/2 tsp salt and 1/4 tsp black pepper. Stir until smooth and refrigerate at least 20 minutes to let flavors meld. Keep chilled until assembly.

Pat fish fillets dry with paper towels. If fillets are thick, cut into sandwich-sized portions (4 portions from 1 lb).

Squeeze half the lemon over both sides of the fillets and let sit 2–3 minutes, then pat dry again.

Season both sides evenly with 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder and 1 tsp paprika.

Grilled Fish

Preheat grill or grill pan to medium-high heat and brush with 1 tbs olive oil. Brush fillets lightly with remaining olive oil. Grill fish 3–4 minutes per side (depending on thickness) until opaque and flakey and internal temperature reaches 145°F (63°C). Remove from heat and brush with melted butter.

Blackened or Fried Fish (optional upcharge)

For blackened/fried style, combine flour, cornmeal, cayenne, onion powder and smoked paprika in a shallow dish and season with a pinch of salt. Heat 1 cup vegetable oil in a heavy skillet over medium-high until shimmering (about 350°F). Dredge fillets in the flour/cornmeal mixture, shake off excess, and fry 2–3 minutes per side until golden-brown and cooked through (internal 145°F). Drain on paper towels and finish with a squeeze of lemon.

Slice each French bread loaf in half lengthwise. Lightly toast cut sides on the grill or in a pan until golden, about 1–2 minutes, and spread 1/2 tbsp melted butter on toasted cut sides.

Spread a generous layer (about 2 tbsp) of chilled tartar sauce on the bottom half of each loaf.

Place 2 cooked fish portions per loaf (about 4 oz each) on top of the sauce.

Top fish with lettuce leaves and 4–6 thin slices of tomato per sandwich. Add additional tartar sauce on the top half if desired.

Close the sandwich and press gently. Cut each loaf into 2 equal sandwiches (total 4 sandwiches from recipe). Serve immediately with lemon wedges on the side.