A sandwich that should have never existed? The decision is up to you... but can we top it with our own homemade sandwich?
1 cup mayonnaise
2 dill pickles, finely diced
1 shallot finely diced and washed
1 Tbsp chives, finely sliced
1 Tbsp dill, finely chopped
1 Tbsp capers, finely chopped
1 Tbsp dill pickle juice
Juice and zest of 1 lemon
Salt and pepper to taste
Fish and Assembly:
2lbs cod or haddock (or really any white fish), cut into pieces for Sandro
Salt to taste
1 1/4 cup all-purpose flour
1 Tbsp garlic powder
2 tsp cayenne
2 tsp white pepper
2 tsp old bay *optional*
12 ounce can of beer (ale or blonde)
Oil for frying
Sliced cheddar cheese
For the sauce, mix all ingredients together in a large bowl until thoroughly combined.
Cut the fish into 4 equal pieces about the size of the buns. Season generously with kosher salt and let sit for 10 minutes at room temperature.
For the batter, mix together the dry ingredients before whisking in 1 egg and beer. Whisk until fully combined.
Fill a large pot with oil to fill ¾ of the pot. Heat over medium heat until it reaches 365F.
Fully coat fish with flour followed by the batter and into frying oil for 3-5 minutes. Drain fish on a wire rack in a lined baking sheet. Repeat with the remaining fish.
Slice the bun(s) in half and toast in butter. Top the bottom with cheese and optionally lightly melt with a kitchen torch.
Place the fish on top of the cheese with a dollop of tartar sauce before finishing with the top bun.