Name: Fried Fish Sandwiches with Lobster Mayo
Yield: Makes 8 Servings
Ingredients: 1 cup small pieces cooked lobster meat; 1 cup mayonnaise; ⅓ cup chopped bread-and-butter pickles; 3 tablespoons finely chopped shallot; 1 tablespoon fresh lemon juice; Hot sauce; Kosher salt; 1 cup all-purpose flour; 1 teaspoon cayenne pepper; 1½ teaspoons kosher salt, plus more; 3 large eggs, beaten to blend; 1 cup finely crushed potato chips; 1 cup panko (Japanese breadcrumbs); Vegetable oil (for frying; about 8 cups); 8 5-ounce skinless, boneless haddock or cod pieces; Lemon wedges (for fish); 8 seeded hamburger buns; 4 tablespoons unsalted butter, melted; ⅔ cup baby arugula; ⅔ cup finely shredded Napa cabbage; ⅔ cup parsley leaves with tender stems; 2 tablespoons bread-and-butter pickle juice; 8 slices tomato, preferably heirloom; A deep-fry thermometer

Fried Fish Sandwiches recipe from Joshua McFadden

Photo By Peden & Munk

If topping a fried fish sandwich with lobster mayo sounds decadent…well, it is. And if you leave out the lobster meat, you’re still eating like a king.

Recipe notes