Jim’s Harrison’s Whitefish Sandwich

For the fish:

• Whitefish Fillets- 1/3 lb. per sandwich
• Salt and Pepper
• Dijon Mustard
• Masa Harina or Drake’s Batter Mix
• Whole egg(s)
• Corn Meal

For the tartar sauce:

• Mayonnaise
• Dill Pickles
• Fresh Lemon Juice
• Honeycup Mustard
• Tabasco

To complete the sandwich:

• Bread
• Roughly Chopped Romaine or Iceberg
• Tomatoes

Generously season the fillets with salt and pepper.  Coat them in a thin layer of dijon mustard then dust in corn flour (masa harina) or Drake’s.  Dip them in egg wash (a whole egg beaten with a little water).  Finally, dredge them in medium grained corn meal.  Let the coated fish rest on parchment or a cooling rack for a few minutes to let things firm up a little. Shallow fry in a quarter inch of hot neutral oil till crispy (maybe 3 minutes per side). When done, get some additional salt on them while still very hot.  Drain on a cooling rack over paper towel.

The bread is tricky.  What you want is a po boy roll from New Orleans (an attempted baguette made impossible by that wondrous city’s oppressive humidity).  If you use a hoagie roll or a section of baguette, you’re shooting for a crust that’s hard enough to provide some mouth-feel, but not so hard that the sandwich ingredients will squeeze out and land on your lap.  Also, excessive breadiness is excessive. Feel free to remove some of the interior of the roll to feed the birds.  I like thinly sliced, gently toasted Zingerman’s sourdough.  Or try toasted and buttered english muffins (everyone gets two sammies and the tomato slices fit nicely).  Cut your filets in a manner that will work with the shape of your bun.

Monahan’s tartar sauce is delicious, but I love me some dill pickles…. ½ cup Hellman’s mayo (or homemade), ½ cup fine/medium chopped good dill pickles, 1 tablespoon lemon juice, ½ teaspoon Honeycup mustard, 1 teaspoon Tabasco.   Let the chopped pickles drain for a few minutes in a strainer and press out some excess brine with the back of a spoon, then mix everything except the pickles together with a fork. Then go ahead and stir in the pickles.  Taste and adjust things so you like it.  Tartar Sauce!

Bread – Fish – Tartar – Crunchy lettuce – Good tomato slices (or roasted tomatoes or tomato jam when out of season) – Bread.  Lovingly cut your sandwich in two then plate it with a lemon wedge and slaw.

The Slaw! Alas, another time.

Mary at Everyday Wines thinks a 2021 Satrico Bianco would be a fine accompaniment.  An ice-cold Stroh’s or a Bell’s Oberon would also fit the bill.  Cheers.