Lemon Tarragon Tartar Sauce, recipe in sauces category
4 soft potato rolls, such as Martin's
1 head green leaf lettuce
Lemon wedges, for serving
Instructions
Fill a Dutch oven halfway full with oil and heat to 350 degrees F.
Add the cornmeal, flour, baking powder and salt and whisk to combine
in a
large bowl. Whisk in the beer, being sure to remove any lumps. Stir in
the hot sauce.
Sprinkle the fillets with salt and pepper. Dip each fillet in the beer
batter and add to the fryer, one at a time. Fry until brown and
crispy, 3
to 4 minutes, flipping halfway through. Transfer the fillets to a wire
rack on a baking sheet and sprinkle with salt and pepper. Repeat with
the
remaining fillets.
Spread the Lemon Tarragon Tartar Sauce on the bottoms and tops of the
rolls. Add the fillets and top with some lettuce. Serve with lemon
wedges.
Originally Submitted
6/26/2013
0 Out of 5 from
0 reviews
You can add this Fried Fish Sandwich recipe to your own private DesktopCookbook.