Fried Fish Sandwiches with Cucumbers and Tartar Sauce

Ingredients for Fried Fish Sandwiches with Cucumbers and Tartar Sauce

• 80g di maionese

• 60ml finely grated lemon zest

• 2 cucchiai di succo di limone fresco

• 2 tablespoons sweet relish

• 1 cucchiaio di capperi tritati e scolati

• 1 cucchiaio di senape di Digione

• 1 piccolo spicchio d'aglio, finemente grattugiato

• Sale kosher

• 2 tablespoons Old Bay seasoning

• 1 cucchiaino di lievito in polvere

• 1 cucchiaino di pepe di Cayenna

• 90g plain flour, divided

• 90g cornflour, divided

• 5–6 mini seedless or Persian cucumbers

• 80ml seasoned rice vinegar

• 8 potato rolls

• 2 cucchiai di burro non salato, fuso

• 1 uovo grande, sbattuto per amalgamare

• 180ml light beer

• 8 (110g) pieces skinless, boneless firm whitefish fillets (3/4"–1" thick)

• 1/2 cup very coarsely chopped dill

• Olio vegetale (per friggere

• about 6 cups)

• Sale kosher

• Lettuce leaves (for serving)

• Un termometro per frittura

Mix mayonnaise, lemon zest and juice, relish, capers, mustard, and garlic in a small bowl to combine; season with salt.

Prepare a grill for medium-high heat. Whisk Old Bay seasoning, baking powder, cayenne, 60g flour, and 60g cornflour in a medium bowl. Whisk remaining 30g flour and 30g cornflour in another medium bowl.

Set a deep cast-iron skillet or large Dutch oven fitted with thermometer on grill; pour in oil to come 1" up sides. Heat until thermometer registers 191°C.

Meanwhile, thinly slice cucumbers lengthwise. Toss in a third medium bowl with vinegar and gently massage with your hands to soften them slightly. Let sit, tossing occasionally, at room temperature at least 10 minutes.

Lightly brush insides of rolls with butter and grill just until toasted, about 30 seconds. Transfer to a plate.

Gently whisk egg and beer in a small bowl to combine, then gently whisk into Old Bay mixture in 3 additions. Working in 2 batches, season fish lightly with salt. Dredge in flour mixture, knocking off any excess, then dip into batter and lift up with a fork, letting excess drain off and wiping against side of bowl to eliminate any thick drips. (Batter should completely coat the fish without looking clumpy.)

Carefully lower fish into oil and fry, turning halfway through, until deeply browned and an instant-read thermometer inserted into the thickest part of each piece registers 52°C to 54°C, 7–9 minutes. Using a slotted spoon, transfer to a wire rack set inside a baking sheet.

Drain most of vinegar from cucumbers and toss in dill. Build sandwiches with fried fish, cucumbers, lettuce, and tartar sauce.

Cucumbers (without dill) can be pickled 2 days ahead. Cover and chill.

Avvertenza

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