30 min
Captain Jack's Fried Fish Sandwich with Homemade Tartar Sauce
Recipe GLPR09f8870cab0b3e
A crispy, golden-fried white fish fillet sandwich loaded with fresh lettuce, tangy pickles, and a vibrant homemade tartar sauce made with mayo, fresh herbs, capers, and cornichons. Perfectly seasoned breading with garlic, onion, and paprika makes this a satisfying and flavorful seafood favorite.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
Oil, for frying
1 cup All-purpose flour
1 teaspoon Garlic powder
1 teaspoon Onion powder
1 teaspoon Paprika
1 teaspoon Freshly ground black pepper
1 teaspoon Salt
½ teaspoon Cayenne pepper
2 Eggs, beaten
1 cup Panko breadcrumbs
4 fillets (6-8 oz each) White fish fillets
4 Hoagie rolls
2 cups Shredded lettuce
½ cup Pickle slices
½ cup Good quality mayonnaise
2 tablespoons Fresh chives, chopped
2 tablespoons Cornichons, roughly chopped
2 tablespoons Fresh parsley, chopped
1 tablespoon Capers
1 tablespoon Fresh lemon juice
pinch Kosher salt
pinch Freshly ground black pepper
Directions
Prepare the tartar sauce first. Add the mayonnaise, chives, cornichons, parsley, capers, lemon juice, kosher salt, and a pinch of black pepper to a food processor or mini chopper. Pulse until the cornichons are finely minced and all ingredients are well combined but not puréed. Transfer to a bowl and set aside.
Pour oil into a large heavy-bottomed saucepan until it reaches about one-third of the way up the sides. Heat over medium heat until a deep-frying thermometer reads 360°F.
While the oil heats, set up three shallow bowls for breading. In the first bowl, combine the flour, garlic powder, onion powder, paprika, black pepper, salt, and cayenne pepper. Place the beaten eggs in the second bowl and the panko breadcrumbs in the third bowl.
Working with one fillet at a time, coat it thoroughly in the seasoned flour, shaking off any excess. Dip the flour-coated fillet into the beaten eggs, then press it into the panko breadcrumbs, turning to coat all sides evenly. Repeat with the remaining three fillets.
Carefully place all four breaded fillets into the hot oil. Fry for 4 to 6 minutes, turning occasionally, until the coating is deep golden brown and the fish is cooked through (internal temperature of 160°F). Remove with a slotted spoon and drain on paper towels.
Lightly toast the hoagie rolls if desired. Place one warm fried fish fillet on each roll. Top each sandwich with about 1/2 cup of the shredded lettuce and a portion of the pickle slices. Spoon approximately 2 tablespoons of the homemade tartar sauce over the lettuce on each sandwich, or serve the sauce on the side.
