A Wicked Scoff...Recipes and Food with Newfoundland and New England Influences.

This blog is dedicated to bring recipes, photographs, anecdotes, reviews and other insights on everything food related. As the name suggests, "A Wicked Scoff" will have a regional flare, a fusion if you will, of both Newfoundland and New England perspectives of the culinary world around me. Thanks for visiting and please come back often as updates will be frequent. Oh yeah, I also like tasting and cooking with regional beers. Expect a beer of the month, often paired with recipes.

Thursday, June 2, 2011

Fried Fish Sandwich

A Wicked Scoff just returned from a Memorial Day weekend vacation touring beautiful Cape Cod, Massachusetts. While a lot of the days were filled with activities such hiking along the sand dunes of the Cape Cod National Seashore and soaking up the sun on the beaches, there was no shortage of time spent enjoying the fresh local seafood. The first feed I had was a fried fish sandwich at Cooke's, one of the many seafood places (known as clam shacks) on the Cape. These establishments usually both eat-in sit down/take-out places and often there is the option of outdoor picnic table seating.  The sandwich was served on a fresh, warm New England style hotdog roll with a long, thick piece of battered and fried white fish fillet (haddock I think, and definitely freshly caught) topped with shredded lettuce and a side of tarter sauce. The combination of taste and textures was just perfect, and paired with some thinly slices homemade onion rings and a strawberry milkshake and I was in heaven.

Unfortunately the Fried Fish Sandwich is not all that popular in Newfoundland, as I've rarely seen it anywhere besides McDonald's (the Filet-o-Fish) and that doesn't really count in my opinion.I encourage you to try making this sandwich at home. The recipe I have hear uses a soft hamburger roll and a wide, flat cut of cod, however you could use hot dog rolls and a thin, long cut of fish. You can also use cod, haddock or any kind or fish for that matter...just make sure it's fresh! The key to this sandwich is a good quality soft roll. As for the tarter sauce, you can use one out of a jar, but since it's so easy, just whip one up yourself and you'll be happy.

Battered and Fried Fish
- 1 1/2 cups all-purpose flour
- 1 cup cold beer or water
- 1 egg, beaten
- 1 Tbsp baking powder
- pinch of salt

Whisk all ingredients together until smooth. I like a thin batter. To get the desired consistency I dip my fingers in the batter and let it drip off. I do a count on how long it take to see my skin through the batter. I'm looking for a count between 1 and 2 seconds. Next season portions of fish with a little salt and pepper, dredge in flour, and dip in the wet batter, and Cook in 375 degree oil until the fish is golden brown and cooked through, about 4-6  minutes. Season hot fish with a little salt. Lay cooked pieces off fish on a wire rack and reserve in a warm oven until ready to serve. Best to serve them right away so they are crispy.

Tarter Sauce

Before preparing the fish, mix the following ingredients in a small bowl and season to taste. Place in the fridge to let the ingredients get to know one another.

  • 1 cup mayo
  • 1 Tbsp lemon juice
  • 1 heaping Tbsp sweet green relish
  • 1 Tbsp brown malt vinegar
  • pinch of salt and black pepper
 Assemble the sandwiches by toasting the rolls a little on their cut side (place under the broiler for a minute) and then add tarter sauce, the fried fish fillet, lettuce and more tarter sauce. Bite in and enjoy.

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