- Level: Intermediate
- Total: 45 min
- Active: 45 min
- Yield: 4 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 338
- Total Fat
- 25 g
- Saturated Fat
- 3 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 10 g
- Cholesterol
- 49 mg
- Sodium
- 274 mg
These are Molly’s heartier and fattier version of fast-food fried fish sandwiches, with clever Midwestern wordplay. They feature deep-fried flaky pieces of cod topped with melty American cheese and tangy ketchup tartar sauce, served on super-soft challah buns…these are fish-tastic.
- Level: Intermediate
- Total: 45 min
- Active: 45 min
- Yield: 4 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 338
- Total Fat
- 25 g
- Saturated Fat
- 3 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 10 g
- Cholesterol
- 49 mg
- Sodium
- 274 mg
Ingredients
Ketchup Tartar Sauce:
Fish:
Assembly:
Directions
Special equipment:
a deep-fry thermometer- For the ketchup tartar sauce: In a small mixing bowl, whisk together the mayonnaise, ketchup, dill pickle, fresh dill, lemon juice, onion powder, parsley, Worcestershire sauce and salt and pepper to taste. Set aside, either at room temperature or in the refrigerator, until ready to use.
- For the fish: In a shallow pan with high sides, heat 1 inch of neutral oil over medium heat until an oil thermometer reaches 325 degrees F.
- In a shallow bowl or baking pan, whisk together the eggs, cornstarch, garlic powder, onion powder, kosher salt and paprika. In a separate shallow bowl or baking pan, add the panko. Place the fish in the egg mixture and fully coat, allowing any excess to drip off. Then add the coated fish to the panko, firmly pressing down so that each piece is fully coated in breadcrumbs.
- To fry: Carefully add each piece of breaded fish into the hot oil, making sure to not overcrowd the pan. Fry for 1 to 2 minutes on each side until golden brown. Remove to a cooling rack set over a baking sheet to drain of excess oil. Season with flaky salt and top with a slice of American cheese, to melt.
- To assemble: Slather ketchup tartar on both sides of the challah rolls. Add shredded lettuce to the bottom half. Top with a piece of cheesy fried fish and dill pickles. Finish with the top bun. Serve with lemon wedges on the side. Enjoy immediately.
