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Fried Fish Sandwiches with Cucumbers and Tartar Sauce
That’s right: we’re frying on the grill. For the best results for this fish sandwich recipe, use hake, pollock, or cod.
Ingredients
  • Tartar Sauce
  • ½ cup mayonnaise
  • ¼ cup finely grated lemon zest
  • 2 Tbsp. fresh lemon juice
  • 2 Tbsp. sweet relish
  • 1 Tbsp. chopped drained capers
  • 1 Tbsp. Dijon mustard
  • 1 small garlic clove, finely grated
  • Kosher salt
  • Fish and Assembly
  • 2 Tbsp. Old Bay seasoning
  • 1 tsp. baking powder
  • 1 tsp. cayenne pepper
  • ¾ cup all-purpose flour, divided
  • ¾ cup cornstarch, divided
  • Vegetable oil (for frying; about 6 cups)
  • 5 to 6 mini seedless or Persian cucumbers ( our favorite!)
  • ⅓ cup seasoned rice vinegar
  • 8 potato rolls
  • 2 Tbsp. unsalted butter, melted
  • 1 large egg, beaten to blend
  • ¾ cup light beer
  • 8 4-oz. pieces skinless, boneless firm whitefish fillets (¾"-1" thick)
  • ½ cup very coarsely chopped dill
  • Kosher salt
  • Lettuce leaves (for serving)
  • Special Equipment
  • A deep-fry thermometer
Steps
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