The BEST tartar sauce on a fish sandwich
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Homemade meals are so much better and this applies to a fish sandwich 100 %. I have never been a fan of fast food fish sandwiches but making it at home has become an obsession because it’s so easy and delicious! Seriously, the flavors are out of this world. In fact, with very few ingredients this sandwich sure does make a statement. The tartar sauce is rich, tangy and creamy. The red snapper pairs wonderfully with the nutty tones from almonds. All in all, it’s a well rounded recipe with so much to love.
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The BEST tartar sauce in a fish sandwich
4
servings20
minutes15
minutes35
minutesHomemade meals are so much better and this applies to a fish sandwich 100 %. I have never been a fan of fast food fish sandwiches but making it at home has become an obsession because its so easy and delicious!
Ingredients
- Fish
1 1/2 lbs red snapper fillets, skinless (4 pieces)
2 ea large eggs
2 cups almond flour
2 tsp paprika, smoked
1 tsp garlic powder
1 tsp onion powder
To taste black pepper, ground
To taste salt (2 tsp kosher)
- Tartar sauce
1 cup mayo
2 TBSP capers, minced
3 TBSP cucumber relish
1 ea shallot, diced (2 TBSP)
1 TBSP dill, finely chopped
2 tsp lemon juice
To taste black pepper, ground
To taste salt (if needed)
- Other things needed…
Butterhead lettuce leaves
4 ea burger buns
Avocado or neutral oil good for frying.
Directions
- Preheat the oven to 350 F degrees.
- Cut the fish into 4 pieces that will fit in the bun. Set aside until needed.
- In a wide shallow bowl whisk together the flour, paprika, garlic powder, onion powder, black pepper, and salt until well combined. In a separate shallow bowl whisk the eggs until well combined.
- Place a rack inside a sheet pan. Now, coat a piece of fish in the egg. Then, dip it in the flour mixture, coating all sides. Lightly press the flour on to the fish, and allow the excess to drip off. Do a second coating by passing it through the egg and flour once again.
- Heat about 3’’ of oil to 350°F (deep frying temp.) Deep fry the fish until golden brown on all sides. Transfer on to the rack and continue coating and frying the fish. Next, bake the fish until fully cooked to a safe internal temperature of 145°F.
- Meanwhile, in a small bowl combine all of the tartar sauce ingredients and whisk to combine. Taste, if it needs salt, add some.
- Toast the buns and spread the tartar sauce on both. Place the cooked fish in the middle with butterhead lettuce. ENJOY!
