Cook Time:
12 mins
Prep Time:
1 hr
Yields:
1 sandwich
Chef notes
This sandwich is one of the most popular items on the menu at my seafood restaurant, Time and Tide, in New York City. The crispy fried fish fillet is served with homemade tartar sauce, crunchy pickles and tangy malt vinegar on a soft potato bun.
Technique tip: Using a squeeze bottle, drizzle any excess batter into the frying oil to make extra crispy bits to go on top of the sandwich.
Swap option: Instead of cod, this sandwich can be made with any flaky white fish, including haddock, pollock or fluke.
Special equipment: A cast-iron pot, Dutch oven or tabletop fryer.
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