| Level: | Intermediate |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 3 servings |
| Level: | Intermediate |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 3 servings |
Ingredients
- 1/2 cup mayonnaise
- 3 1/2 tablespoons dill pickle relish
- 1 1/2 teaspoons capers
- 1 teaspoon dried dill
- 1 teaspoon freshly squeezed lemon juice
- Pinch kosher salt
- Pinch freshly ground black pepper
- Pinch sugar
- 1/4 onion, diced
- 1 tablespoon lemon juice, plus additional as desired
- Three 6-ounce skinless boneless halibut fillets or steaks
- 1/3 cup milk
- 2 large eggs
- 1 teaspoon kosher salt, plus additional as desired
- 1 teaspoon freshly ground black pepper
- 1/2 cup all-purpose flour
- 1 1/2 cups panko breadcrumbs
- 1/2 tablespoon seafood seasoning, such as Old Bay
- Vegetable or canola oil, for frying
- 3 potato buns
- Unsalted butter, for toasting the buns
- 3 slices American cheese
Instructions
- For the tartar sauce: Mix together the mayonnaise, relish, capers, dill, lemon juice, salt, pepper, sugar and onion in a bowl and refrigerate.
- For the fish: Sprinkle the lemon juice over the fish fillets. Combine the milk, eggs, salt and pepper in a shallow bowl. Put the flour on a large plate. Combine the panko and seafood seasoning on another.
- Heat 2 inches oil to 350 degrees F in a large Dutch oven.
- One at a time, dip the fish into the flour, then the egg and milk mixture, then the panko. Set on another plate or small baking sheet. Place the fish in the oil and fry, turning once, for 3 to 4 minutes total (if you are using the shallow-frying method, cook both sides until golden brown, 2 to 3 minutes). Transfer the fish with tongs to a plate lined with paper towels or a wire rack set in a baking sheet. (I like to hit my fish with a little salt and lemon juice while it’s hot.)
- Meanwhile, toast the buns, by melting the butter in a pan and cooking them in it or by buttering the buns and broiling them until slightly golden.
- Top the bun bottoms with the cheese and the fish, then spread the bun tops with tartar sauce and top your sandwiches.
Nutrition Facts
| Serving Size | 1 of 3 servings |
| Calories | 1528 |
| Total Fat | 115 g |
| Saturated Fat | 52 g |
| Carbohydrates | 76 g |
| Dietary Fiber | 6 g |
| Sugar | 14 g |
| Protein | 48 g |
| Cholesterol | 375 mg |
| Sodium | 1167 mg |
| Serving Size | 1 of 3 servings |
| Calories | 1528 |
| Total Fat | 115 g |
| Saturated Fat | 52 g |
| Carbohydrates | 76 g |
| Dietary Fiber | 6 g |
| Sugar | 14 g |
| Protein | 48 g |
| Cholesterol | 375 mg |
| Sodium | 1167 mg |
Reviews
Rating is for tartar sauce only. Best tartar sauce ever! It made the sandwich. I had frozen battered cod so that’s what I used. Made the tartar sauce recipe exactly as written and put it in the frig for about 3 hours. It was also very good when we had it with lunch the following day.
Didn’t make the fish too lazy lol, I just used Gordons Beer battered fish on sweet Hawaiian roll but I did make the Tarter sauce Ian’s American cheese still was so good
Halibut turned out awesome. Easy toake. Family liked it better with no bun but either way it was excellent !
Oh my gosh,My family LOVES these sandwiches. My son is beyond picky and he has his sandwich done in no time. The tartar sauce is sooo good. We don’t call it tartar sauce. We call it Awesome sauce. We use it on burgers and use it as a dipping sauce for chicken nuggets.
Excellent fish sandwich!! So crunchy and the tarter sauce was so delicious!! My husband caught fluke and that’s the fish I used. YUMMM
She did it again! This sandwich was so good! Will be in the rotation on fried fish Fridays!
This was an absolute winner.
Family luved it!
Family luved it!
Simply delicious
So good!
This sandwich is so good! Thanks for another great recipe.