The Fish King And Queen'S Fish Sandwich Recipe

Name: The Fish King And Queen'S Fish Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Tartar Sauce and Cabbage topping; 3/4 cup mayo; 3 tablespoons grated onion; 1/4 cup chopped fresh dill; 3 tablespoons diced dill pickle; 2 teaspoons chopped capers in brine; 1 tablespoon caper juice; 4 cups finely shredded cabbage; 2 tablespoons vegetable oil; 1 tablespoon malt vinegar; 1 teaspoon sugar; 1/2 teaspoon salt; 1/2 teaspoon black pepper; For the Fish and Assembly; 1 cup flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 beaten egg; 3/4 cup water; 2 tablespoons malt vinegar; 1 1/2 pounds of your favorite fish for frying, filleted and cut into 8 pieces about 2 by 5 inches. ( I used Michigan whitefish); Vegetable Oil for pan frying; A little flour for dusting the fish before battering; 4 eight inch submarine sandwich buns, sliced lengthwise and grilled just a bit to heat through just before assembling the sandwich; Thinly sliced tomatoes; Additional malt vinegar for sprinkling on the fish; The cabbage mixture; The tartar sauce

Servings: persons

For the Tartar Sauce and Cabbage topping
3/4 cup mayo
3 tablespoons grated onion
1/4 cup chopped fresh dill
3 tablespoons diced dill pickle
2 teaspoons chopped capers in brine
1 tablespoon caper juice
4 cups finely shredded cabbage
2 tablespoons vegetable oil
1 tablespoon malt vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
For the Fish and Assembly
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 beaten egg
3/4 cup water
2 tablespoons malt vinegar
1 1/2 pounds of your favorite fish for frying, filleted and cut into 8 pieces about 2 by 5 inches. ( I used Michigan whitefish)
Vegetable Oil for pan frying
A little flour for dusting the fish before battering
4 eight inch submarine sandwich buns, sliced lengthwise and grilled just a bit to heat through just before assembling the sandwich
Thinly sliced tomatoes
Additional malt vinegar for sprinkling on the fish
The cabbage mixture
The tartar sauce

1
.Combine the mayo, onion, dill, pickle, capers and caper juice in a bowl and refrigerate until ready to assemble the sandwich
2
Whisk together the oil, malt vinegar, sugar, salt and pepper, pour over the shredded cabbage, stir it around and refrigerate.
3
Whisk the flour, baking powder and salt together in a shallow bowl. Whisk the egg, water and 2 tablespoons malt vinegar together. Whisk the liquid mixture into the dry creating a medium batter.
4
Heat the oil in a large frying pan and dust the fish pieces with a little flour.
5
Dip the fish into the batter and fry until golden, about 3 minutes per side. If you do this in batches, hold the fried pieces in a warm oven.
6
Slather tartar sauce on both sides of the cut buns, place 2 pieces of fish on the bottom of each and sprinkle with some malt vinegar.
7
Add some of the marinated cabbage to each sandwich and top with a few thinly sliced tomatoes.

224

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: For the Tartar Sauce and Cabbage topping, 3/4 cup mayo, 3 tablespoons grated onion, 1/4 cup chopped fresh dill, and more.

Yes, The Fish King And Queen'S Fish Sandwich falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

The Fish King And Queen'S Fish Sandwich

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