Filet-O-Fish with Light Tartare Sauce by Tanerxaydin

Ingredients

• 2 (6 oz / 170g) fillets cod or halibut
• 2 brioche buns, or other soft buns
• 2 slices american cheese (optional)
• 2 cup vegetable oil, for frying
• 1 cup all-purpose flour (for batter)
• 1/4 cup cornstarch (for batter)
• 1 tsp baking powder (for batter)
• 1/2 tsp salt (for batter)
• 1/2 tsp paprika (for batter)
• 1/2 tsp onion powder (for batter)
• 1 cup light beer, chilled (for batter)
• 1/2 cup sour cream (for tartare sauce)
• 1/4 cup plain greek yogurt (for tartare sauce)
• 2 tbsp fresh dill, chopped (for tartare sauce)
• 1 tbsp fresh chives, chopped (for tartare sauce)
• 2 tbsp dill pickles, finely chopped (for tartare sauce)
• 1 tbsp pickled jalapeños, finely chopped (for tartare sauce, optional)
• 1 tbsp lemon juice (for tartare sauce)
• 1/2 tsp lemon zest (for tartare sauce)
• 1/4 tsp salt (for tartare sauce, adjust to taste)
• 1/4 tsp black pepper (for tartare sauce, adjust to taste)

Instructions

1. Pat the fish fillets dry with paper towels and season lightly with salt and pepper on both sides. Set aside.
2. Prepare the light tartare sauce: In a small bowl, combine sour cream, Greek yogurt, chopped dill, chives, pickles, optional jalapeños, lemon juice, lemon zest, salt, and pepper. Stir until well combined. Taste and adjust seasoning as needed. Cover and refrigerate until ready to use.
3. Prepare the crispy beer batter: In a medium bowl, whisk together flour, cornstarch, baking powder, paprika, and onion powder. Gradually pour in the chilled light beer, whisking until the batter is smooth with no lumps. Be careful not to overmix; a few small lumps are fine.
4. Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350-375°F (175-190°C).
5. Dip each fish fillet into the beer batter, ensuring it's fully coated, allowing any excess to drip off. Carefully lower one fillet into the hot oil. Fry for 3-5 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C).
6. Using a slotted spoon or tongs, remove the fried fish and place it on a wire rack set over paper towels to drain excess oil. Season immediately with a pinch of salt.
7. While the fish is frying, lightly toast the brioche buns in a dry pan or toaster until golden brown.
8. Assemble the sandwiches: Spread a generous amount of tartare sauce on the bottom half of each toasted bun. Place a fried fish fillet on top, then add a slice of American cheese if desired. Top with more tartare sauce and the top half of the bun. Serve immediately.