Ingredients
- 4 orange roughy or petrale sole fish fillets, each cut crosswise into 8 pieces
- 1 teaspoon Old Bay seasoning
- Kosher salt and freshly ground black pepper, to taste
- ½ cup all-purpose flour
- 1 cup Panko*
- 6 cups vegetable, oil
- 4 brioche hamburger buns, lightly toasted
- 4 slices American cheese
for the buttermilk mixture
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons hot sauce, optional
for the homemade tartar sauce
- ½ cup mayonnaise
- 3 tablespoons dill pickle relish
- 1 ½ tablespoons chopped fresh dill
- 1 teaspoon freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper, to taste
Equipment
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Dutch Oven
Instructions
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Using paper towels, pat fish dry; season with Old Bay seasoning, salt and pepper, to taste.
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Working one at a time, dredge fish in flour, dip into the buttermilk mixture, then dredge in Panko, pressing to coat.
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Heat vegetable oil in a large stockpot or Dutch oven over medium high heat until it registers 360 degrees F on a deep-fry thermometer.
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Working in batches, add fish and fry until golden brown, turning occasionally, about 3-4 minutes. Transfer to a baking sheet fitted with a wire rack and keep warm.*
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To serve, spread buns with tartar sauce, then top with fish and cheese slices.
for the buttermilk mixture
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In a medium bowl, whisk together buttermilk, egg and hot sauce.
for the homemade tartar sauce
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In a small bowl, whisk together mayonnaise, relish, dill and lemon juice; season with salt and pepper, to taste.
