Join Chris Morocco in the Bon Appétit Test Kitchen as he prepares fried fish sandwiches with pickled cucumbers and fresh tartar sauce. Any flaky whitefish will do the job here-Chris uses cod for this recipe but hake, halibut, and haddock work just as well.
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Director/Producer: Parisa Kosari
Director of Photography: Kevin Dynia
Editor: Jared Hutchinson
Line Producer: Jennifer McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Associate Culinary Producer: Stevie Stewart
Associate Producer: Oadhan Lynch
Camera Operator: Eric Brouse
Audio: Lily Van Leeuwen
Production Assistants: Brianna Figueroa, Alex Mitchell
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morell
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0:00 Fried Fish Sandwiches
0:18 Make tartar sauce
0:43 Combine mayonnaise, mustard, relish, capers, lemon zest and juice, garlic, and salt
2:02 Pickle cucumbers
2:15 Thinly slice cucumbers lengthwise and put into bowl
2:32 Add vinegar, toss to coat, and let sit
2:41 Toast buns
3:16 Brush insides of buns with melted butter and toast in skillet
3:33 Heat oil in skillet until thermometer registers 375°
3:40 Make dredge and batter
3:53 For the dredge, combine flour and cornstarch in a bowl
4:07 For the batter, in separate bowl, combine flour, cornstarch, baking powder, cayenne, and Old Bay seasoning
4:43 In another separate bowl, mix beaten egg and beer
5:05 Add egg mixture to dry batter mixture and whisk
5:19 Fry fish
5:21 Season fish with salt
5:26 Dredge and batter fish
5:49 Add fish to hot oil
6:02 Flip fish when deeply browned on bottom side
6:21 Cook until fish temperature is 125-130°, 7-9 minutes later
6:26 Transfer fish to wire rack set inside sheet pan
6:32 Assemble sandwich
6:37 Add dill to cucumbers
6:43 Plate by layering bottom bun, cucumbers, fish, lettuce, and sauced top bun
7:11 Taste!
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.