Crispy Fish Sando Recipe

Make dough

In the bowl of a stand mixer (or large bowl), whisk together 2.5 cups flour, 1 tsp instant yeast, 2 tbs sugar and 1 tsp salt. In a separate bowl combine warmed milk (1/2 cup), warm water (1/4 cup), softened butter (2 tbs) and 1 egg; whisk briefly. With the mixer on low, pour wet into dry and mix with dough hook until a soft, slightly tacky dough forms (5–7 minutes). If too sticky add up to 2 tbs flour; if too dry add a teaspoon of water.

First rise

Transfer dough to a lightly oiled bowl, cover with plastic wrap or a towel and let rise in a warm spot until doubled, about 60–75 minutes.

Shape buns

Punch down dough, divide into two equal portions (makes two large sando buns). Shape each into a smooth round, place on a baking sheet lined with parchment, cover and let rise 30–40 minutes until puffy.

Bake

Preheat oven to 375°F (190°C). Brush tops with egg wash (optional). Bake 15–18 minutes until golden and internal temperature reaches ~190°F (88°C). Cool on wire rack. Slice horizontally when ready to assemble.

Quick pickles

In a small saucepan combine 1/2 cup rice vinegar, 1/2 cup water, 2 tbs sugar, 1 tsp kosher salt and a smashed garlic clove. Bring to a simmer to dissolve sugar/salt, remove from heat and add the 4 sliced small dill pickles (or cucumber slices) and 1 sprig dill. Let cool, then refrigerate at least 30 minutes. These are quick pickles for the sando.

House hickory sticks (two options)

Option A (quick, store-bought style): If using thin breadsticks or potato sticks, toss 1 cup with a light dusting of 1/2 tsp kosher salt and 1/2 tsp sugar and briefly warm in a 350°F oven for 3–4 minutes to crisp. Option B (smoked chips garnish): If using soaked, finely chopped smoked hardwood chips, mix 1/2 cup with a pinch of salt and use sparingly as a smoky crunchy topping. Note: ensure any wood chips are food-safe and not used like raw wood; most home cooks will prefer store-bought crunchy sticks.

Make tartar

Combine 1/2 cup mayonnaise, 2 tbs finely chopped pickles, 1 tsp chopped capers, 1 tsp minced shallot, 1 tsp lemon juice, 1/2 tsp Dijon mustard and 1 tbs chopped chives. Season with 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity or salt. Refrigerate until assembly.

Toss 2 cups shredded cabbage and 1/2 cup shredded carrot in a bowl. In a small bowl whisk together 1/4 cup mayonnaise, 1 tsp apple cider vinegar, 1/2 tsp sugar, 1/4 tsp salt and 1/4 tsp pepper. Pour dressing over cabbage mixture and toss to coat. Chill until ready to assemble—coleslaw can be made up to 4 hours ahead.

Prep fish

Pat 1 lb haddock fillets dry and cut into portions sized to fit the buns (2 portions). Season lightly with salt and pepper.

Dredge

Place 1 cup flour (for dredging) and 1/4 cup cornmeal in a shallow bowl and season with a pinch of salt and pepper. Lightly dust each fish piece—this helps batter adhere.

Make beer batter

In a bowl whisk together 1 cup flour, 1 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp paprika. Slowly whisk in 1 cup cold lager until smooth. Batter should be thick enough to coat but still fluid; keep cold and use immediately.

Heat oil

In a heavy-bottomed pot or deep fryer heat 3 cups neutral oil to 350°F (175°C). Maintain temperature between 340–360°F while frying.

Fry fish

Working in batches if necessary, dredged fish gets dipped into the beer batter, letting excess drip, then carefully lowered into hot oil. Fry 3–5 minutes until batter is deep golden and internal fish temperature reaches 145°F (63°C). Remove to a wire rack set over a sheet tray to drain and keep warm in a 200°F oven if needed.

Toast buns: Heat a skillet over medium, spread a little butter on cut sides of the house buns and toast until golden (1–2 minutes).

Build the sando: On the bottom bun spread a generous tablespoon of tartar sauce. Place one fried haddock portion on the sauce. Top with a heaping 1/4–1/2 cup coleslaw, a few house pickles (2–4 slices), and a small handful (about 1/4 cup) of house hickory sticks for crunch. Sprinkle with 1 tsp chopped chives and finish with a squeeze of lemon if desired. Spread a little extra tartar on the top bun and close.

Serve immediately with extra lemon wedges and remaining tartar on the side.