Name: Sea Dog
Yield: 4 to 6 Servings
Ingredients: 1 pound skinless, boneless cod fillet, cut crosswise into 8 strips; Kosher salt, freshly ground black pepper; 1 cup all-purpose flour; 1 cup cornstarch; 1 tablespoon Old Bay seasoning; 2 teaspoons baking powder; 1 teaspoon sweet paprika; ½ teaspoon garlic powder; ½ teaspoon onion powder; ¼ teaspoon baking soda; ¼ teaspoon cayenne pepper; 12 ounces pale ale; 3 tablespoons malt or cider vinegar; Vegetable oil (for frying; about 3 quarts); 8 New England–style split-top hot dog buns; 4 tablespoons unsalted butter, room temperature; Tartar Sauce, shredded lettuce, and lemon wedges (for serving); A deep-fry thermometer

Alex Lau

The sea dog (a fried fish sandwich) is not really a thing but should definitely be a thing because it’s that good. (If you’ve been to the Red Rooster on route 22 in Brewster, NY, you already know this is true.) The batter alone should become your go-to whenever you fry fish.

Recipe notes