FRIED FISH SANDWICH WITH PEPPER SLAW

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Fried Fish Sandwich with Pepper Slaw image

This upgraded version of the classic fish sandwich has a light-as-air tempura batter, punchy tartar sauce, and spicy slaw.

Yield Makes 4 sandwiches

Number Of Ingredients 32

For the slaw:
1 tablespoon plus 1 1/2 teaspoons fresh lemon juice
1 tablespoon plus 1 1/2 teaspoons fresh lime juice
1 tablespoon hot sauce
1 tablespoon olive oil
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/2 medium white onion, thinly sliced
1 large jalapeño, thinly sliced, seeds removed
1/2 medium poblano chile, thinly sliced, seeds removed
For the tartar sauce:
6-7 cornichons, thinly sliced into 1/4" coins
1/2 cup mayonnaise
1/4 cup coarsely chopped fresh parsley
3 teaspoons coarsely chopped capers
2 teaspoons tomato powder (optional)
1 1/2 teaspoons distilled white vinegar
Large pinch chili powder
Large pinch kosher salt
For the fish:
1 cup all-purpose flour
1 cup cornstarch
3 teaspoons dried oregano
2 teaspoons onion powder
2 teaspoons tomato powder (optional)
1 teaspoon garlic powder
3 teaspoons kosher salt, plus more
1 1/2 cups club soda
Canola oil (for frying)
4 (4 1/2-ounce) skinless black bass fillets
4 sesame seed potato buns, split, toasted
8 slices ripe tomato

Steps:

  • Make the slaw:
  • Combine lemon and lime juice, hot sauce, olive oil, oregano, and salt in a large bowl. Add onion, jalapeño, and poblano chile and toss to combine. Let marinate at least 30 minutes and up to 1 hour while you prepare the rest of the dish.
  • Make the tartar sauce:
  • Combine cornichons, mayonnaise, parsley, capers, tomato powder (if using), vinegar, chili powder, and salt in a small bowl.
  • Make the fish:
  • Whisk flour, cornstarch, oregano, onion powder, tomato powder (if using), garlic powder, and 3 tsp. salt in a large bowl. Add club soda and quickly whisk to incorporate.
  • Pour canola oil into a large skillet to a depth of 1/4". Heat oil over medium-high until shimmering, hot, and an instant-read thermometer registers 350°F. Dip fish into batter to coat, shake off excess, then fry until golden, crispy, and cooked through, about 4 minutes per side. Work in batches if necessary and adjust the heat as needed to keep oil at 350°F. Transfer to paper towels and season with salt.
  • Assemble the sandwiches:
  • Strain the slaw and discard liquid. Transfer slaw to a medium bowl.
  • Spread 1 Tbsp. tartar sauce on both sides of each bun and place tomato slices on bottom halves. Divide fried fish and slaw among sandwiches and add top halves of buns.
  • Do Ahead
  • Slaw can be made, strained, and refrigerated up to 1 day ahead. Tartar sauce can be made and refrigerated up to 2 days ahead.

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