5.0
(4)
Photo by Chelsea Kyle, food styling by Katherine Sacks
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Active Time
45 minutes
Total Time
50 minutes
This upgraded version of the classic fish sandwich has a light-as-air tempura batter, punchy tartar sauce, and spicy slaw.
Ingredients
Makes 4 sandwiches
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
Preparation
Make the slaw:
Step 1
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:
Step 2
Combine cornichons, mayonnaise, parsley, capers, tomato powder (if using), vinegar, chili powder, and salt in a small bowl.
Make the fish:
Step 3
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.
Step 4
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:
Step 5
Strain the slaw and discard liquid. Transfer slaw to a medium bowl.
Step 6
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
Step 7
Slaw can be made, strained, and refrigerated up to 1 day ahead. Tartar sauce can be made and refrigerated up to 2 days ahead.
Cooks' Note
Tomato powder can be purchased at specialty food stores and online.
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Reviews (4)
Back to TopTriangleBangin. Do not omit the slaw. It makes the whole sandwich.
Anonymous
Haddonfield, NJ
8/20/2019
This was a delicious sandwich. We will definitely be enjoying it again soon.
kganderson
St. Louis
6/27/2017
What a surprise this Pepper Slaw was with this fish sandwich!! I almost passed it by as being too far off the wall, even for me. But decided to go with it & so glad I did. Along with the tartar sauce (I have my own recipe for this) - all the flavors were just wonderful. And, surprisingly, the slaw was not too hot. Will certainly make again. Sorry I can't speak to the tartar or method for cooking fish - as I had leftover fried cod to use up.
cjdacook
SSStra
11/10/2016
My husband, who is very particular about his fish sandwiches, said this might be the best fish sandwich he’s ever had. My daughter asked for it again two weeks later. It was exactly what I was hoping for, taste and texture wise. Thanks for a great recipe. :)
Lisa E
Seattle ish
12/17/2022
TagsSandwichJalapeñoChileVegetablePoblano ChileBlack BassBassFishSeafoodTomatoMainLunchDinnerNut FreeFrySummerSpringEpicurious
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