Shark Bar's fish sammie

Print Recipe

Prep Time 15

Cook Time 10

Servings: 2

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.)

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.