Fried Fish Sandwich

My Aunt & Uncle owned a fish store in Brooklyn and only sold the freshest fish. My Dad helped out on busy Thursday and Friday (Catholics). Ever Friday my Mom fried fish so light that it floated. But my best treat was on Saturday morning; Leftover fillet of flounder straight from the fridge on Wonder Bread with my homemade tarter sauce (Hellmann's Mayo and sweet pickle relish)

This too, was my favorite when my family first visited our first local McDonalds in central Pennsylvania in 1970, when I was 12. And I have never ordered anything else. But the most perfect fish-o-lay in central PA is the fish sandwich at the Fence drive-in 50s-style outdoor restaurant in Milton PA. Picnic tables on the banks of the Susquehanna River. Or they will serve you in your car via a tray hooked to the driver's side. I promise you it is worth the drive. http://fencedrivein.com

While I was working in Japan on assignment, almost every morning I went to a McDonalds at the train station for a fillet-o-fish for breakfast just like all the Japanese school children. It was a huge favorite in Japan. I swear the quality of the fof sandwiches in Japan was head and shoulders above those in the US.

Just a quick note about fish choices: Pollock seems available everywhere and Americans seem woefully ignorant of the the fact that our consumption of Pollock is causing Northern seal population to crash because for them Pollock contains three times the nutrition that any other local fish can provide. The seals are starving even as they work harder, swim farther and eat more of other fish to try get the nutrition they require to live and reproduce. Please, please don't eat Pollock.

Made this tonight and we are fans! The fish was tasty in itself (we used haddock) and could be tasted apart from the tartar sauce. The tartar sauce is worth the price of the recipe in itself...I'll never use store-bought again! Great job, NYT Cooking!

Delicious! The only thing I would add is to toast the buns on the cooktop in a pan with a little butter.

A classic recipe but please be sure to remove the tiny, sharp bones that flounder filets can be prone to. Run your hand lightly over the filet—you can feel them and remove them.

This might be all too telling about the current state of my cooking/life, but I made this yesterday and it is probably the BEST thing I have eaten in months. I made it pretty much as suggested, with the only exception being substitutions I made with the tartar sauce due to what I had on hand: dill pickle instead of bread and butter, purple onion instead of shallot, dried dill instead of fresh, and I forgot the soy sauce. And.....hurray for that American cheese. A guilty pleasure.

The recipe currently reads "Spread tartar sauce on both sides of each bun." I'm assuming they meant "Spread tartar sauce on the inner face of each bun," or else this is gonna be a very messy sandwich, LOL!

Made this tonight, exactly as written, when big plans for a complicated recipe collided with the reality of a long work day. Really tasty, crisp on the outside and moist on the inside --- I think it's the best fish sandwich I've ever made. Super easy and fast, served with homemade oven fries and simple green salad. It's definitely going in the rotation --- maybe next time with coleslaw and pickles, or banh mi style with julienned carrots, cucumbers and spicy radishes. Five stars for sure.

My dad also owned a fish shop - in San Diego -and he'd never allow fish sticks in the house or let us order a Fillet o Fish. But, about every two months or so, I'd be allowed to eat at the school cafeteria when they had fish sticks. If you've grown up with swordfish, flounder, wild salmon, abalone and the like, fish fingers tasted like the most amazing food.

I have NEVER posted a comment about any recipe/restaurant/vacation/etc.... this recipe has pushed me into that space... followed the recipe exactly (which I rarely do), and it was AMAZING! Filet-O-Fish - step aside... you will always have a special place in my heart, but THIS fish sandwich has the same flavors, but so much fresher and the tartar sauce is simply delicious...

Yes, just as it says. Flounder (and sole) are so thin, they cook in almost no time. As long as you have the oil hot enough, so the breading doesn't absorb any oil, that should do it. Cook it much longer, and the fish will be dry.

Made it last night. I used halibut fillet approximately 1/2 inch thick. Put two 3 ounces pieces on brioche rolls. I prepared the tartar space just as indicated in the recipe. This is the best fish sandwich ever! Simple, quick to prepare and delicious. This recipe is a keeper.

Delish. Note to self: next time, make three times as much tartar sauce.