Make Shark Bar's swimmy fish sammie for the summer win. (Photo credit: Doug Young)

People tend to dislike change, especially when it comes to storied fish shacks they’ve frequented forever and a day.

“I think people were scared that we would try to do something bougie that didn’t make sense and wasn’t familiar,” says James Beard-nominated chef Jeremy Blutstein, who, with Vanessa Price and his Mavericks Montauk team, opened Shark Bar (2167 Montauk Highway, Montauk, 631-238-5722) last May in Montauk at the former Cyril’s Fish House. 

“The reality is that we did something very familiar,” Blutstein says, “but we deliver in a much different way.”

Chef Jeremy Blutstein brings his hyper-local sourcing skills to fish shack fare at the sunny Shark Bar on the Napeague Stretch. (Photos by Doug Young)

The décor’s aesthetics still honor the former Caribbean theme but with a clean, contemporary flair. Decorated with surfboards, the black-and-white photographs and twist of tiki create the perfect background for vintage-inspired frozen cocktails, including an updated version of Cyril’s infamous BBC (a frozen, boozy rum and banana concoction).

But it’s Blutstein’s take on classic surf shack fare, incorporating locally sourced ingredients that typically don’t appear in a fry shack, that has won over locals and visitors alike. “My chef de cuisine Andrew Mahoney, who runs the day-to-day here, brought the menu to life,” says Blutstein, “and our relationship with the local farm system is significant for both of us.” 

The fries come from sixth-generation Sagaponack farmer Marilee Foster and her excellent potatoes; Balsam Farms is their go-to for much of the produce. Seafood is always fresh, never frozen. “We use local cod, local white fish during the season, tilefish, fluke and anything that can kind of make its way in,” Blutstein continues. “Andrew and I are scratch-kitchen chefs; we use it, we make it.”

Blutstein’s take on a surf shack staple uses locally sourced ingredients and simple pantry items to effectively elevate a classic sandwich. (Photos by Doug Young)

With so many exciting menu options, it’s easy to glance past the fish sammie with trout roe tartar. Don’t. Besides the freshly caught fish, classic toasted potato bun and accompaniment of a house-brined pickle, look out for the generous amount of tartar sauce with orange trout roe on top, making the first bite magical. 

“The trout roe, sustainably sourced from Jonny Bernard at Farm & Forage, adds a nice little pop and a little bit of luxury to the fish sammie,” says Blutstein. “It checks all the boxes.”

Shark Bar’s fish sammie

Prep Time 15 minutes
Cook Time 10 minutes
Serves 2

Ingredients

For the tartar sauce

  • 1 cup Hellman's mayonnaise
  • 2 tbsp dijon mustard
  • 1/2 tbsp chopped capers
  • 1/2 tbsp chopped pickles
  • 1/2 tbsp each chopped dill, chives, tarragon, parsley
  • zest of one lemon (reserve zested lemon, cut in half and grill to be served as garnish with each sandwich)
  • 1 oz steelhead trout roe

For the sandwich

  • 2 Martin's potato buns, buttered and toasted
  • 1 head Little Gem lettuce, chiffonade
  • 2 qts canola oil, for frying
  • 1 cup all-purpose flour
  • 1/4 cup rice flour, plus another 1/2 cup for dredging
  • 1 tsp baking powder
  • 2 tsp salt
  • 1 tsp sugar
  • 2 cod filets, 6 oz each
  • blackening seasoning
  • 1 1/4 cup pilsner beer ("We use the Champagne of beer, Miller High Life," says Blutstein.)

Directions

  • In a mixing bowl, combine mayo, mustard, chopped pickles and capers, lemon zest and herbs. Fold together with a rubber spatula, adding the trout roe only after everything else has been incorporated so as not to burst the eggs. Set aside.
  • Butter the potato buns and lightly toast. Divide the chiffonade Little Gem lettuce on the bottom buns.
  • Add oil to a heavy-bottomed Dutch oven. Heat to 365° F.
  • Whisk together flour, rice flour, baking powder, salt and sugar. Pour in beer and whisk until fully combined.
  • Season the cod filets with blackening seasoning and dredge in the rice flour.
  • Submerge the dredged filets in the beer batter, allowing the excess to drip off. Gently swim each filet into the hot oil, one at a time, waiting a few seconds between each filet so the oil can recover its temp. To reduce the risk of splattering, do not drop the fish into the oil.
  • Fry until golden brown on both sides, 3-4 minutes each side.
  • Remove the fish carefully and place onto a resting rack, then season with salt.
  • Assemble the fish on top of the shredded lettuce-covered bun bottom. Generously bomb the sammie out with the trout roe tartar, with extra on the side for dunking. Add the toasted top bun.
  • Plate with grilled lemon.
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