Cooking On A Budget: Fish 'n Chips Sandwich

Wednesday, June 4, 2014

Fish 'n Chips Sandwich

Yum
Combining beer battered fish fillets on a toasted sesame seed bun slathered with my home made tartar sauce and crunchy iceberg lettuce made for a filling and delicious meal.
 

My daughter who loves to fish, went fishing off of Block Island with some friends and caught Fluke. For accuracy of Block Islands location from Wikipedia: "Block Island is part of the U.S. state of Rhode Island. It is located in the Atlantic Ocean about 13 miles (21 km) south of the coast of Rhode Island, 14 miles (23 km) east of Montauk Point on Long Island, and is separated from the Rhode Island mainland by Block Island Sound."


If you have never heard of Fluke it is a Summer Flounder flatfish that is found in the Atlantic Ocean off the East coast of the United States and Canada. It is abundant in the Atlantic waters from Massachusetts down to North Carolina. Fluke is a flaky, mild white fish and is perfect for batter frying, pan frying, baking or broiling.

Initially I was going to make a fish and chips platter but did not get back out to the store to make a side of cole slaw to go along side. So I changed directions and put the battered fried fish on toasted sandwich rolls.
The batter recipe is adapted from Alton Brown. He is certainly one of the few Network chefs that I trust - his recipes never fail. This makes quite a bit of batter just so you know. Purchase the amount of fluke or cod fillet that you need to satisfy your family.
To make the batter:
  • 2 cups flour
  • 1 tbsp. baking powder
  • 1 tsp. kosher salt
  • 1/4 tsp. cayenne pepper
  • dash of Old Bay seasoning
  • 1 can beer
  • cornstarch for dredging
  1. In a bowl whisk together the flour, baking powder, salt, cayenne and old bay. 
  2. Add in the beer and whisk until there are no lumps
  3. Allow the batter to rest for at least 15 minutes. Or cover and refrigerate overnight for use the next day.
  4. Be sure to season both sides of the fish with salt and pepper to taste.
  5. When you are ready to fry dredge the fish in cornstarch then dip into the batter.
  6. Fry the fish at 350° until the batter is set on one side. Flip the fish over and fry for 2-3 minutes until nice and golden brown. Drain on paper towels.

For the rolls:
  • sesame seed hamburger or hard rolls (I used hard rolls)
  • butter
Spread some butter on the rolls and toast them to a light golden brown.

Assembly:
  1. Spread some home made tartar sauce on the bottom, layer on the fish and top with iceberg or another lettuce of your choice.
  2. Serve with some french fries for a Fish 'n Chips Sandwich plate. 


The batter is crispy and crunchy and the fish is so delicious. 


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