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Fish Sandwich

Fish sandwiches are popular in regions of the United States where fresh seafood is readily available. This includes the Gulf Coast, the Atlantic and Pacific coasts, and the Great Lakes region. In the 20th century, fish sandwiches became a menu item at many fast food chains, making them available around the country. The fish fillets are typically breaded and fried, then served on a bun and often topped with lettuce and tartar sauce. Wedges of lemon are commonly served on the side.

Recipe Servings: 4

Prep Time
10 minutes
+ 20 minutes resting
Cook Time
20 minutes
Total Time
50 minutes
Gluten Free
Dairy Free


Lemon Tarragon Tartar Sauce:


    For Fish:
  1. Fill a Dutch oven halfway full with oil and heat to 350°F.
  2. Whisk together cornmeal, flour, baking powder, and salt in a large bowl.
  3. Whisk in the beer, stirring until no lumps remain. Season with hot sauce.
  4. Season fish fillets on both sides with salt and pepper.
  5. Working one at a time, dip each fillet in beer batter and add to the fryer.
  6. Fry 3–4 minutes, flipping halfway through, until brown and crispy.
  7. Transfer fried fillets to a wire rack on a baking sheet and season with salt and pepper.
  8. Repeat process with remaining fillets.
  9. For Lemon Tarragon Tartar Sauce:
  10. Blend together mayonnaise, pickles, scallions, capers, tarragon, mustard, lemon zest, and lemon juice in a large bowl.
  11. Sprinkle with salt and pepper.
  12. Refrigerate, covered, until ready to serve, about 20 minutes.
  13. For Assembly:
  14. Spread the tartar sauce on the bottoms and tops of the rolls.
  15. Add the fillets and top with desired amount of lettuce.
  16. Serve with lemon wedges on the side. 

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