Hosts Julia Collin Davison and Bridget Davison prepared these crispy fish sandwiches on America’s Test Kitchen, Season 22, Episode 18 (“Perfectly Fried Seafood.”)
Serves 4
INGREDIENTS
FOR THE TARTAR SAUCE:
- ¾ cup mayonnaise
- 1½ teaspoons minced shallot
- 2 tablespoons capers, rinsed and minced
- 2 tablespoons sweet pickle relish
- 1½ teaspoons white vinegar
- ½ teaspoon Worcestershire sauce
FOR THE FISH:
- ½ cup all-purpose flour
- ½ cup cornstarch
- ½ teaspoon table salt
- ½ teaspoon baking powder
- ¾ cup beer
- 2 quarts peanut of vegetable oil for frying
- 4 (4-to 6-ounce) skinless haddock fillets, 1 inch thick
- 4 brioche buns, toasted
- 4 leaves Bibb lettuce
- Lemon wedges
TO PREPARE
TARTAR SAUCE
STEP ONE. Combine all ingredients in bowl, let sit for 15 minutes, and season with salt and pepper to taste.
FISH
STEP TWO. Whisk flour, corn-starch, salt, and baking powder together in large bowl. Whisk in beer until smooth. Cover and refrigerate for 20 minutes.
STEP THREE. Set wire rack in rimmed baking sheet. Add oil to large Dutch oven until it measures about 11⁄2 inches deep and heat over medium-high heat to 375 degrees.
STEP FOUR. Pat haddock dry with paper towels and transfer to batter, tossing gently to coat.
STEP FIVE. Using fork, remove haddock from batter, allowing excess batter to drip back into bowl; add to hot oil, briefly dragging haddock along surface of oil to set batter before gently dropping into oil. Adjust burner, if necessary, to maintain oil temperature between 350 and 375 degrees.
STEP SIX. Cook, stirring gently to prevent pieces from sticking together, until deep golden brown and crispy, about 4 minutes per side. Using spider skimmer or slotted spoon, transfer haddock to prepared rack. Divide tartar sauce evenly among bun bottoms, followed by haddock and lettuce. Cover with bun tops. Serve with lemon wedges.
