Description
A golden, crispy Northwoods-style fish sandwich featuring flaky white fish in a light, crunchy batter, served on a toasted bun with fresh lettuce and creamy homemade tartar sauce. A classic Midwestern-inspired favorite perfect for Lent or casual dinners.
Ingredients
- For the fish:
- 4 boneless skinless cod or walleye fillets (about 6 ounces each)
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cold sparkling water
- About 4 cups vegetable oil (for frying)
- For the tartar sauce:
- 1 cup mayonnaise
- 2 tablespoons finely chopped dill pickles
- 1 tablespoon capers, finely chopped
- 1 tablespoon fresh lemon juice
- 1 tablespoon finely minced onion
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- For assembly:
- 4 brioche or hoagie rolls
- 1 cup shredded lettuce
- 4 tablespoons softened butter (for toasting buns)
- Lemon wedges (for serving)
Instructions
- Pat fish fillets dry and lightly season with salt and pepper.
- Heat vegetable oil in a deep pot to 350°F (175°C).
- Whisk together flour, cornstarch, baking powder, paprika, garlic powder, onion powder, salt, and black pepper.
- Gradually whisk in cold sparkling water until a smooth, slightly thick but pourable batter forms.
- Lightly dredge each fillet in flour, shaking off excess, then dip into batter.
- Carefully lower fillets into hot oil and fry 4–5 minutes per side until golden brown and internal temperature reaches 145°F (63°C).
- Transfer to a wire rack to drain.
- Combine all tartar sauce ingredients in a bowl and refrigerate until ready to use.
- Butter cut sides of rolls and toast in a skillet until golden.
- Spread tartar sauce on bottom bun, add lettuce, place crispy fish on top, add more sauce if desired, and cover with top bun. Serve with lemon wedges.
Notes
- Use firm white fish like haddock, pollock, or tilapia if preferred.
- Drain fish on a wire rack to keep coating crisp.
- Batter is best used immediately to preserve carbonation.
- Store leftovers refrigerated up to 2 days; reheat in oven or air fryer for best texture.
- Tartar sauce can be prepared up to 2 days in advance.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Deep Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 720 kcal
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 42 g
- Saturated Fat: 8 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 95 mg
