|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 268g||343%|
|Saturated Fat 24g||122%|
|Total Carbohydrate 129g||47%|
|Dietary Fiber 7g||25%|
|Total Sugars 13g|
|Vitamin C 23mg||117%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A fried fish sandwich with tartar sauce and crispy chips just seem to say summer—even if it's cold outside. In this recipe, the fish is coated in a tempura-like batter, fried until crisp, and then served on a toasted bun with homemade tartar sauce and a side of hand-cut potato chips. Halibut fillets are used here, but any firm, dense fish will do.
The tartar sauce is a simple mixture of mayonnaise, diced cornichons (small gherkins), onion, and capers, making the perfect cool, creamy foil for the crispy fish. The chips are paper-thin slices of potato fried only for a few seconds, resulting in crunchy, salty chips—the perfect accompaniment!
For the Tartar Sauce:
1/2 cup mayonnaise
1/4 medium onion (diced)
1 teaspoon drained capers (rinsed)
6 cornichons (or small gherkins) diced
For the Hand-Cut Chips:
1 to 2 medium potatoes
2 cups vegetable oil (or sunflower oil) for frying
Salt to taste
For the Tempura Battered Fish:
1/2 cup all-purpose flour
1/2 cup tapioca flour
1/2 teaspoon baking powder
3/4 cup cold water
2 halibut filets
For the Sandwiches:
1 handful mixed lettuce
Make the Tartar Sauce
Gather the ingredients.
Make the Chips
Thinly slice the potatoes and place them on a paper towel to dry.
Heat the oil in a medium saucepan over high heat to 350 F or 375 F.
In batches, place the potato slices in the oil and fry for about 1 minute or until golden brown and crispy.
Remove the chips with a slotted spoon and drain on paper towels. Continue with remaining potatoes.
Make the Fish
Return the oil to a temperature of 350 F to 375 F.
In a mixing bowl, combine both the flours, baking powder, and water with a fork.
Add the fish fillets and coat well.
Gently lower the fish into the oil and fry about 3 to 4 minutes or until the batter is golden.
Remove and drain on paper towels.
Make the Sandwiches
Lightly toast the buns in a toaster or on a grill for a minute or so.
Assemble the sandwiches by spreading a layer of tartar sauce onto one side of the buns, followed by mixed lettuce, a fish fillet, a bit more sauce, and then the bun top.
There are a few important steps to follow when deep-frying to avoid oil-laden, soggy food, including the size of the pot, the type of oil, and maintaining the oil temperature. The pot should have a heavy bottom and be deep and wide enough so that the food can stay submerged in the oil. The best oil for frying is one with a high smoke point, like vegetable oil, and it needs to remain at the target temperature, which can be monitored with a deep-fry thermometer. It's also crucial to not crowd the pan as adding too much food into the oil will lower the temperature, which in turn causes the food to absorb too much oil.