Mary’s Recipe of the Day: Fried Fish Sandwich | The Good Stuff with Mary Berg

fish fillets

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides a plant-based option, while canned tuna is often more affordable.

sandwich buns

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain bread offers more fiber, while white bread is typically less expensive.

mayonnaise

🥗Healthier: avocado

💰Cheaper: yogurt

Avocado adds creaminess with healthy fats, while yogurt is a budget-friendly alternative.

cabbage

🥗Healthier: spinach

💰Cheaper: lettuce

Spinach is nutrient-dense, while lettuce is often cheaper and provides crunch.

Heat about 2-inches of oil in a large heavy bottomed pot (such as a braised, cast iron skillet, or Dutch oven) over medium heat to 350ºF.

In a shallow bowl, whisk together the flour and cornstarch.

Add in the fish fillets and toss to coat. Tap off any excess flour mixture and set the fish aside on a plate or sheet pan.

Stir the baking powder and salt into the flour mixture. Pour in the cold beer and whisk just to combine.

Add the fish, one piece at a time, into the batter and flip to coat.

Carefully transfer the fish into the hot oil and fry for 6 to 8 minutes, flipping occasionally, or until the batter is crisp and golden brown and the fish is cooked through.

Remove the fish from the oil and place on a piece of paper towel to wick away any excess oil. Season immediately with salt.

In a small bowl, whisk together the mayonnaise, lemon zest, lemon juice, pickles, capers, parsley, and dill and season with pepper.

To assemble, place a cheese slice onto the bottom of each bun and top with a piece of fish.

Dollop over some tartar sauce and cap with a bun top. Serve with extra tartar sauce on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens