Ingredients
4 mahi-mahi fillets, or boneless pollock, cod, haddock, mahi mahi, or hake fillets, roughly 21 oz total, butterflied if needed
2 egg whites
4 tbsp all-purpose flour
2 tbsp lemon juice
2 cups breadcrumbs
5 cups vegetable oil , for frying
½ cup mayonnaise
1 tbsp yellow onion, minced
¼ cup sweet pickle relish
1 tbsp milk
1 tbsp heavy cream
2 tsp parsley, chopped
2 tbsp capers, minced
½ tsp lemon juice
⅛ tsp granulated sugar
Salt & ground pepper , to taste
4 hamburger buns
4 American cheese slices
Preparation
Combine all the tartar sauce ingredients in a small bowl and mix until well-combined.
Season with salt and ground black pepper to taste & adjust accordingly. Mix well and set aside.
Heat up your oil in a deep skillet for frying.
Brush the fillets with lemon juice, then season with salt & pepper all over. Allow it to marinate for 5 minutes.
While waiting, beat the egg whites in a bowl until they are foamy.
Season with salt & pepper, & add the flour. Fold until evenly incorporated, forming a batter. You may need to add water for this.
Dip your fish into the batter, then coat with breadcrumbs.
Place into the frying pan after the fish is coated. Deep fry until golden brown and repeat until all fillets have been fried.
Slice the sandwich bun in half and toast briefly. Spread the tartar sauce on both sides of the bun.
Place the fish fillet in-between, followed by the American cheese then seal sandwich.
Serve with roughly 3 ounces of fries per serving.
