Fried Fish Sandwich with Tartar Sauce
User Reviews
4.9
30 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
40 mins
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Servings
6 people
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Calories
683 kcal
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Course
Main Course
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Cuisine
American
Fried Fish Sandwich with Tartar Sauce
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This is how I like my fish sandwiches, but as you know there are endless variations in terms of buns, fish species and how they are prepared, not to mention condiments and accompaniments. I use Pacific rock cod (rockfish) for this, but any lean, white, bass-like fish will do fine. Some alternatives would be black seabass, largemouth or smallmouth bass, lingcod, croaker, walleye, catfish, red drum... you get the point.
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Ingredients
FISH
- 4 to 6 strips of bacon
- 4 skinless fillets of rock cod or other bass, seabass , walleye, etc.
- salt
- 1/2 cup flour
- 2 eggs, lightly beaten
- 3/4 cup breadcrumbs
- oil for frying (I prefer peanut oil)
- 4 large lettuce leaves
- 4 to 8 slices of tomato
- Buns for the sandwiches (I prefer Kaiser rolls)
TARTAR SAUCE
- 1 cup mayonnaise
- 2 teaspoons Dijon mustard
- 2 teaspoons lemon juice
- Tabasco sauce to taste
- 1/2 cup chopped pickles
- 2 teaspoons capers, chopped
- 1 small shallot, minced
- 1 tablespoon minced chives
- salt and pepper
Instructions
- If you're making homemade tartar sauce, do this first by mixing everything in a bowl. Cover the bowl with plastic wrap and set in the fridge.
- Fry the bacon slowly in a pan until almost crispy; you want a little bend in your bacon for a sandwich. Set the bacon aside and discard the fat in the pan, or reserve it for another recipe.
- Get all your fixins' ready for the sandwiches, and get three shallow containers out for the dredging station: One for the flour, one for the beaten eggs, and one for the breadcrumbs.
- Take the fish out of the fridge and salt them. Pour the oil in the pan you fried the bacon in and heat it over medium-high heat until it's about 350°F -- if you don't have a thermometer, flick a little flour into the oil. When it sizzles immediately, you're ready. Turn the heat down to medium for a moment.
- Dredge the fish fillets in flour, then dip in the egg, then in the breadcrumbs. If you want a really thick and crispy crust, dip the fillets in egg and breadcrumbs a second time. Turn the heat to high on the oil and gently lay the fillets into the pan. Make sure they are not touching each other. Let them fry for a minute or so, then adjust the heat down; adding the fish drops the heat of the oil, which is why you want to kick the heat up for a minute or two to compensate. If you can't get all the fish into the pan at once, fry in batches.
- Fry the fish until they are golden brown, about 2 to 5 minutes per side; use the longer range if your fish fillets are thicker than an inch. Set on paper towels to drain.
- Spread the tartar sauce on both sides of the buns, then add the lettuce, fish fillets, tomato and bacon. Open a beer and enjoy!
Nutrition Information
Show Details
Calories
683kcal
(34%)
Carbohydrates
22g
(7%)
Protein
114g
(228%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Cholesterol
322mg
(107%)
Sodium
550mg
(23%)
Potassium
2790mg
(80%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
2187IU
(44%)
Vitamin C
20mg
(22%)
Calcium
143mg
(14%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 683 kcal
% Daily Value*
| Calories | 683kcal | 34% |
| Carbohydrates | 22g | 7% |
| Protein | 114g | 228% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 322mg | 107% |
| Sodium | 550mg | 23% |
| Potassium | 2790mg | 59% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 2187IU | 44% |
| Vitamin C | 20mg | 22% |
| Calcium | 143mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
30 reviews
Excellent
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