Nothing like a fresh fried fish sandwich to ring in the season of Lent! And so with it the no-meat on Ash Wednesday and Friday tradition! What is usually my least favorite part of lent is now one of the best. Look at this sandwich you can make at home! And it’s so easy! Skip the lines for the fish fry this year and make your own delicious fried fish sandwich!
Ingredients:
For the Fish:
1 thawed Haddock filet, cut in 2 3” pieces, do not unfold if in a rectangular shape
¼ cup flour
For the Batter:
⅜ cup flour
1 T corn starch
½ tsp baking powder
⅛ tsp baking soda
⅛ tsp seasoned salt
⅛ tsp garlic powder
⅛ tsp onion powder
⅜-½ cup water
For the Tartar:
½ cup light mayo
¼ cup pickles, chopped small
1 T fresh dill, chopped
¼ tsp garlic powder
⅛ tsp smoked paprika
⅛ tsp celery salt
⅛ tsp black pepper
Squeeze of fresh lemon juice
For Assembly: Shredded lettuce, American cheese, Brioche buns
Directions:
Mix all tartar ingredients together and set aside.
Preheat oven to 200 degrees Fahrenheit and line a small sheet pan with paper towel and an oven-safe rack.
Heat 2” of vegetable oil or canola oil in a wide but deep pot. Attach a thermometer. Bring oil up to 350-375 degrees Fahrenheit. Salt fish filets. Place ¼ cup flour in a bowl, set aside. In another bowl, mix remaining batter ingredients until smooth. Place a fish filet piece into the flour and coat evenly, shaking off excess. Dip and coat in batter. Carefully lower into hot oil, holding the fish in the oil as you gradually let it drop to prevent sticking. Fry until the internal temperature reaches 135 degrees Fahrenheit. For my thick filets, I cooked them one at a time for 15 minutes, flipping every 3 minutes or so. Once cooked, place on the prepared rack and salt. Place in the oven until ready to assemble, or while you fry another filet.
To assemble:
Toast buns. Spread a layer of tartar on the bottom bun and layer with lettuce, fish, and cheese. Spread a thick layer of tratar on the top bun and close the sandwich. Serve with fries and a lemon wedge. Enjoy!
