Food 52
For the Tartar Sauce and Cabbage topping:
- ¾ cup mayo
- 3 tablespoons grated onion
- ¼ 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
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Fish and Assembly:
- 1 cup flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 beaten egg
- ¾ cup water
- 2 tablespoons malt vinegar
- 1 ½ pounds of your favorite fish for frying, filleted and cut to about 2 by 5 inches.
- Vegetable oil for pan frying
- A little flour for dusting the fish before battering
- 4 8-inch submarine sandwich buns, sliced lengthwise and grilled
- Thinly sliced tomatoes
- Additional malt vinegar for sprinkling on the fish
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. Heat the oil in a large frying pan and dust the fish pieces with a little flour. 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. 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. Add some of the marinated cabbage to each sandwich and top with a few thinly sliced tomatoes.
(Makes 4 sandwiches)