You’ll find variations on this classic sandwich — essentially a fried fillet of fish on a hamburger bun — at seafood shacks all over Maine. This one includes a homemade tartar sauce.
| Level: | Easy |
| Total: | 35 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 3/4 cup mayonnaise
- 1/4 cup bread-and-butter pickle chips, plus 1 tablespoon brine
- 3 tablespoons packed fresh dill
- 1 tablespoon capers, drained
- 1 1/2 teaspoons Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- 55 soda crackers, such as Saltines (about 1 1/3 sleeves)
- Freshly ground pepper
- 1 1/2 cups all-purpose flour
- 5 large eggs, beaten Kosher salt
- 4 large whole haddock or pollack fillets (about 8 ounces each)
- Vegetable oil, for frying
- 4 sesame hamburger buns, split Potato chips, for serving
Instructions
- Make the tartar sauce: Combine the mayonnaise, pickles and brine, dill, capers, mustard, Worcestershire sauce and garlic powder in a food processor and pulse until almost smooth, 8 to 10 pulses. Transfer to a bowl, cover and refrigerate while you prepare the fish.
- Make the fish: Clean out the food processor and dry. Add the crackers and pulse until very fine. Transfer to a large shallow dish and add 1 teaspoon pepper. Put the flour and beaten eggs in separate shallow dishes; season the flour with 1 teaspoon each salt and pepper.
- Pat the fish fillets very dry using paper towels. One at a time, dredge each fillet in the flour, coating both sides; dip in the eggs, allowing the excess to drip off, then coat completely in the crackers. Transfer to a plate and let sit 5 to 10 minutes for the coating to set.
- Meanwhile, fill a large deep skillet with 1 1/2 inches of vegetable oil and heat over medium-high heat until a deep-fry thermometer registers 350˚ F. Add 2 fillets to the hot oil and cook until the crust is golden brown and the fish is cooked through, about 3 minutes per side. Transfer to a large paper towel–lined plate and cook the remaining 2 fillets. Serve the fried fish on the buns with some of the tartar sauce. Serve with chips and the remaining tartar sauce.
Reviews
Really delicious!!! The crust on the fish was amazing. We used a deep fryer instead of using the stove.