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Seafood and Fish Recipes

Fish Sandwiches with Dill Tartar Sauce

Makes 4 sandwiches

This recipe is a little different and lighter than the usual fried fish sandwich, as in the similar and related recipes, but every bit as delicious. The dill flavor is a nice change from a sweet pickle tartar sauce. This quick and easy recipe can be made in any amount needed.

Ingredients

   Tartar Sauce
  • 1/2 cup mayonnaise (can use light or reduced fat)
  • 1 tablespoon dill pickle cubes or chopped dill pickles
  • 2 teaspoons finely chopped red pepper or pimento
  • 2 teaspoons chopped fresh dill weed
  • 1/2 teaspoon prepared horseradish, more or less to taste
  • 1/2 teaspoon fresh lemon juice
  • 1 teaspoon shredded fresh basil leaves
   Fish
  • 4 small firm, white-fleshed fish fillets, such as catfish or tilapia, about 4 ounces each
  • 1/2 cup all-purpose flour
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 tablespoon butter, preferably unsalted
  • Thinly sliced sharp cheddar cheese, (optional)
  • 4 medium-sized crusty rolls, cut in half horizontally

For the tartar sauce, mix all ingredients thoroughly. Taste and adjust as needed. Let set at room temperature for up to one hour or refrigerate and bring back to room temperature before using on sandwiches.

For the sandwiches, place the flour on a small plate. Add salt and pepper to taste. Coat both sides of the fish with the flour mixture, shaking off excess. Heat a large skillet over medium-high heat. Add the oil and butter; heat. Add the fish and fry until done and lightly browned, about 3 minutes per side, depending on thickness. Top with the optional cheese during the last minute or so.

Generously spread each half of the rolls with the tartar sauce. Place the fish on the bottom halves, then close the buns. Serve immediately.

Notes: For this sandwich, I prefer a crusty roll and, if it is too thick, I remove some of the bread from the inside. Save it for fresh breadcrumbs. However, you can use your favorite sandwich buns. You can use a nonstick skillet and less oil and butter to fry the fish. Extra tartar sauce can be refrigerated for up to five days.

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