Name: Fried Fish Sandwiches with Cucumbers and Tartar Sauce
Yield: 4 servings
Ingredients: ½ cup mayonnaise; ¼ cup finely grated lemon zest; 2 Tbsp. fresh lemon juice; 2 Tbsp. sweet relish; 1 Tbsp. chopped drained capers; 1 Tbsp. Dijon mustard; 1 small garlic clove, finely grated; Kosher salt; 2 Tbsp. Old Bay seasoning; 1 tsp. baking powder; 1 tsp. cayenne pepper; ¾ cup all-purpose flour, divided; ¾ cup cornstarch, divided; Vegetable oil (for frying; about 6 cups); 5–6 mini seedless or Persian cucumbers (our favorite!); ⅓ cup seasoned rice vinegar; 8 potato rolls; 2 Tbsp. unsalted butter, melted; 1 large egg, beaten to blend; ¾ cup light beer; 8 4-oz. pieces skinless, boneless firm whitefish fillets (¾"–1" thick); ½ cup very coarsely chopped dill; Kosher salt; Lettuce leaves (for serving); A deep-fry thermometer

Fried Fish Sandwiches with Cucumbers and Tartar Sauce recipe

Photo by Alex Lau, food styling by Chris Morocco

Frying at home is a drag, unless you happen to be outdoors, holding a beer, and not worrying about spills or smelling up the house. That’s right: we’re frying on the grill. For the best results for this fish sandwich recipe, use hake, pollock, or cod.

Recipe notes