I’ve been trying to perfect this recipe for a while. Not so much a recipe, but the technique to a perfect fish sandwich. What type of fish to use? How to batter and fry the fillets? What to serve on it? Well, each of the three variations made over the last three Saturdays were all pretty darn good, regardless. It’s a fish sandwich, with fresh toppings. What can go wrong?
Fried fish sandwiches are such a staple of summertime lunch menus that they seem to have become a little uninspired, in my observation. It’s invariably served with creamy tartar sauce, or some clever take on it, and the fillet that reigns king is catfish, usually. But it’s a great time for fishing, and our local fisheries are jumping with much more than that. Plus, catfish isn’t even caught close to New York’s waters, but down South, where this cornmeal-crusted sandwich tradition began.