Fried fish sandwich with tartar sauce
Votes: 1
Time: 30 min.
Complexity: easily
Quantity: 4 sandwiches
Complexity: easily
Quantity: 4 sandwiches
Jeff Mauro created a special tartar sauce for this fried fish sandwich, with a refreshing lemon and tarragon flavor that perfectly complements the tender tilapia fillet in a crispy beer batter. Serve the fried fish on potato buns generously spread with tartar sauce, adding a slice of cheese if desired, and enjoy with a drizzle of lemon juice.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Sandwiches
- 2 tilapia fillets, 170g each, cut in half
- 1 cup corn flour
- 1 cup premium flour
- 1 tbsp baking powder
- 1 tbsp coarse salt
- 1 bottle (0.33 l) of amber ale
- 2 teaspoons hot sauce, such as Tabasco
- 4 soft potato buns
- 1 head of lettuce
- 4 slices American cheese (optional)
- Vegetable oil, for frying
- Lemon wedges, for serving
Tartar sauce with lemon and tarragon
- 1 cup mayonnaise
- 2 tablespoons chopped pickled cucumbers
- 2 tablespoons chopped green onions
- 1 tbsp capers, drained and coarsely chopped
- 1 tbsp chopped fresh tarragon
- 1 teaspoon mustard
- Zest of 1 lemon
- Juice of half a lemon
We recommend
Recipes with similar ingredients: tilapia, hamburger buns, lettuce, tartar sauce, ale, American cheese, corn flour, mayonnaise, lemon juice, pickled cucumber, green onions, tarragon, capers
Cooking the dish according to the recipe:
- Fill the cauldron halfway with vegetable oil and heat to 175°C.
- In a large bowl, combine cornflour, wheat flour, baking powder, and salt. Stir in the beer and break up any lumps. Add the hot sauce.
- Season the tilapia fillets with salt and black pepper. Dip each fillet in the beer batter and add it to the fryer, one at a time. Fry until golden brown and crispy, 3-4 minutes, turning once. Transfer the fillets to a wire rack set over a baking sheet and sprinkle with salt and black pepper. Repeat with the remaining fish.
- Spread lemon-tarragon tartar sauce on the top and bottom halves of the buns. Top with fried tilapia fillets and some lettuce and cheese slices, if using. Serve with lemon wedges.
- Tartar sauce with lemon and tarragon:
In a bowl, combine the mayonnaise, pickles, green onions, capers, tarragon, mustard, lemon zest, and lemon juice. Season with salt and pepper to taste. Taste and add more salt and black pepper if needed. Cover and refrigerate until ready to serve, about 20 minutes.
Categories:
Similar recipes
