Fried Fish Sandwich
Vegetable oil, for frying
1 cup cornmeal
1 cup all-purpose flour
1 tbsp baking powder
1 tbsp salt
360ml ginger ale
2 tsp Tabasco
400g white fish fillets, cut in half
Salt and freshly ground black pepper to taste
4 soft bread rolls
1 head of lettuce
Lemon wedges, to serve
FOR THE LEMON TARTARE SAUCE
1 cup mayonnaise
2 tbsp minced bread and butter pickles
2 tbsp minced scallions
1 tbsp capers, drained and coarsely chopped
1 tbsp minced fresh tarragon
1 tsp stone ground mustard
Zest of 1 lemon
Juice of ½ lemon
Salt and freshly ground pepper, to taste
1 Make the sauce by folding together the mayonnaise, pickles, scallions, capers, tarragon, mustard, lemon zest and lemon juice in a bowl and sprinkle with salt and pepper. Adjust seasoning to taste. Cover the bowl and refrigerate until ready to serve, about 20 minutes.
2 Half-fill a large saucepan with oil. Heat until it reaches about 180C.
3 Meanwhile, add the cornmeal, flour, baking powder and salt and whisk to combine in a large bowl. Whisk in the ginger ale, being sure to remove any lumps. Stir in the hot sauce.
4 Sprinkle the fillets with salt and pepper. Dip each fillet in the batter and add to the fryer, one at a time. Fry until brown and crispy, about 3 to 4 minutes, flipping halfway through. Transfer the fillets to a wire rack on a baking sheet and sprinkle with salt and pepper. Repeat with the remaining fillets.
5 Spread the sauce on the bottoms and tops of the rolls. Add the fillets and top with some lettuce. Serve with lemon wedges.