Why This Recipe Works

In New England, a fish sandwich usually includes a generous piece of fried haddock or cod topped with lettuce and creamy tartar sauce. We started by coating the fish in a batter of beer, flour, cornstarch, and baking powder. The proteins in the flour helped the batter fuse to the fish and also brown deeply; the cornstarch crisped up nicely. Baking powder and the carbonation in the beer helped produce airiness. We fried the fish in 375-degree peanut oil until the coating was golden brown on both sides and the fish had steamed to perfection within. A toasted brioche bun, creamy tartar sauce, and fresh lettuce completed this quintessential New England sandwich.

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Before You Begin

Cod or halibut can be substituted for the haddock; you can substitute plain seltzer for the beer. Do not use a dark beer in this recipe. Use a Dutch oven that holds 6 quarts or more here.

Instructions

for the tartar sauce

Combine all ingredients in bowl, let sit for 15 minutes, and season with salt and pepper to taste.

for the fish

Whisk flour, cornstarch, salt, and baking powder together in large bowl. Whisk in beer until smooth. Cover and refrigerate for 20 minutes.

Set wire rack in rimmed baking sheet. Add oil to large Dutch oven until it measures about 1½ inches deep and heat over medium-high heat to 375 degrees. Pat haddock dry with paper towels and transfer to batter, tossing gently to coat. Using fork, remove haddock from batter, 1 piece at a time, allowing excess batter to drip back into bowl; add to hot oil, briefly dragging haddock along surface of oil to set batter before gently dropping into oil. Adjust burner, if necessary, to maintain oil temperature between 350 and 375 degrees.

Cook, stirring gently to prevent pieces from sticking together, until deep golden brown and crispy, about 4 minutes per side. Using spider skimmer or slotted spoon, transfer haddock to prepared rack. Divide tartar sauce evenly among bun bottoms, followed by haddock and lettuce. Cover with bun tops. Serve with lemon wedges.