The lemon caper tartar sauce is fantastic and keeps well in the fridge. This has been our go-to Friday fish sandwich.
---Barbara
Fish Sandwiches with Lemon Caper Tatar Sauce
(adapted from New England Open House Cookbook by Sarah Leah Chase)
Serves 2 - 4
1 nice large firm roll (Portuguese or Kaiser) per person
1 4-6 ounce white fish fillets (Cod or Halibut) per person
1 egg
1/2 cup milk
salt and pepper
1/2 cup flour
1/4 cup cornmeal
olive oil
crisp lettuce leaves (Iceberg or Romaine)
lemon caper sauce (see below)
Make tartar sauce ahead of time. see below.
Defrost fish, bring to room temperature 1/2 hour before pan-frying. Pat dry, season with salt and pepper and set aside.
Set up two bowls for coating the fish before pan-frying. In one bowl, combine the milk, egg, and add a pinch of salt. In another bowl, combine flour and corn meal. Add salt and pepper and mix.
Heat a large, heavy skillet to medium-high, add a little olive oil to prevent sticking. Be sure your pan in hot before adding the fish.
Dip the fish into egg and milk, let drip. Then dip, into flour mixture and shake off excess. Place in hot pan. Quickly do the next piece(s).
Cook for 3 minutes without disturbing or moving the fish.
Slice and toast the rolls.
Flip over (it should be nicely browned on the first side) and cook until firm to the touch, usually 2-3 more minutes, depending on the thickness of your fish. Do not overcook.
Slather both sides of the rolls with tartar sauce, to the bottom half of the roll add a lettuce leaf, top with fish, a little more sauce, another lettuce leaf, and top with the second part of the roll.
YUM!
Lemon Caper Tartar Sauce
Makes about 1 cup
2 T. capers, drained
2 T. minced shallot
1.5 T finely grated lemon zest
1.5 T. lemon juice
1 T. Dijon mustard
1 c. Light Hellman's mayonnaise
pinch of cayenne (optional)
1 T. minced fresh dill
freshly ground pepper
Combine all together, evenly. Will keep in refrigerator, covered, for about a week.
B