The sea dog (a fried fish sandwich) is not really a thing but should definitely be a thing because it’s that good. The batter alone should become your go-to whenever you fry fish.
We’ve put our own spin on this classic sandwich and we’re pretty pleased with the results. No matter which team you’re rooting for, if you love avocados as much as we do, this recipe will be a touchdown.
Not only are these crispy fish po’ boys topped with slices of fresh lemon, we also included homemade tar tar sauce. We opted for a tar tar sauce instead of a traditional remoulade sauce and we think it works beautifully with the Creole seasoned beer battered fish.
Because spice is a theme throughout this sandwich, the tar tar sauce has a little kick to it as well. Spice is nice.
Ingredients |
- 1 pound skinless, boneless cod fillet, cut crosswise into 8 strips
- Kosher salt, freshly ground black pepper
- 1 cup all-purpose flour and cornstarch each
- 1 tablespoon Old Bay seasoning
- 2 teaspoons baking powder
- 1 teaspoon sweet paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon baking soda
- ¼ teaspoon cayenne pepper
- 12 ounces pale ale
- 3 tablespoons malt or cider vinegar
- Vegetable oil (for frying; about 3 quarts)
- 8 New England–style split-top hot dog buns
- 4 tablespoons unsalted butter, room temperature
- Tartar Sauce, shredded lettuce, and lemon wedges (for serving)
Method |
Lightly season cod with salt and black pepper. Transfer to a wire rack set inside a rimmed baking sheet. Chill, uncovered, at least 1 hour or up to overnight (this air-dries the surface so the batter will adhere better to the fish).
Whisk flour, cornstarch, Old Bay, baking powder, paprika, garlic powder, onion powder, baking soda, cayenne, 2½ tsp. salt, and ½ tsp. black pepper in a medium bowl. Add beer and vinegar and whisk just until combined and no lumps remain.
Fit a large heavy pot with thermometer; pour in oil to a depth of 3″. Heat over medium-high until thermometer registers 375°. Working in batches, dip fish into batter, allowing excess batter to drip back into bowl. Lower carefully into oil and fry until light golden brown and just cooked through, 3–4 minutes. Transfer to paper towels to drain.
Heat a large skillet over medium. Spread bottom and sides of each bun with butter. Toast buns, pressing down lightly, until golden, about 2 minutes per side.
Generously spread some tartar sauce in each bun; top with lettuce and a fried fish fillet. Serve with lemon wedges and additional tartar sauce alongside.
xoxo, Joe
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