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Lake Erie Monster Fish Sandwich

Lake Erie Monster Fish Sandwich comes together with All Purpose Flour, Kosher Salt, Black Pepper, Chili Powder, and Baking Powder. Serves 4. Scale it up or down for the number of people at the table.

Ingredients

• 4
• 3/4 cup
• 1/2 cup
• 1 tsp
• 1/2 tsp
• 1/4 tsp
• 1/4 tsp
• 3
• 1/2 cup
• 1/4 cup
• 8 slice
• 16 slice
• 1/2 cup
• 1/4 cup
• 2 tbsp
• 1/2 tsp
• 2 cup
• 2 tbsp
• 1 1/2 tsp
• 1 tsp
• 1/2 tsp
• 1/2 tsp
• 1/2 tsp
• 1/2 cup

Method (preview)

1. 1

   Make the batter: In a large bowl, mix 3/4 cup flour with the salt, pepper, chili powder and baking powder with a whisk.

2. 2

   In a smaller bowl, whisk the eggs, beer and buttermilk until combined.

3. 3

   Pour the wet ingredients into the larger bowl and whisk until smooth.

4. 4

   Preheat oven to 375F.

5. 5

   While it is coming to temperature, heat the oil in a deep fryer or heavy pot to 350F.

6. 6

   Rinse the fish in cold water, then pat dry with paper towels.

7. 7

   Spread the remaining flour on a plate and dredge the fillets in the flour, shaking off any excess.

8. 8

   When the oil is ready, dip the floured fillets in the batter one at a time, fully coating each so the batter is thick and drippy.

9. 9

   Add to the oil and continue with the remaining fillets.

10. 10

    Fry 7 - 10 minutes or until the fish is cooked through and golden brown.

11. 11

    While fish is cooking, arrange the toasted bread slices on a baking sheet and place two slices of cheese on each piece.

12. 12

    When fish is done, transfer the fillets to a paper towel to absorb excess oil, then set the fillets atop the cheese on four slices of bread.

13. 13

    Place in the oven for about 3 minutes or until the cheese is melted and bubbly.

14. 14

    Remove from the oven, and construct the sandwiches.

15. 15

    Serve with the Jalapeno Tartar Sauce on the side.

16. 16

    Finely chop the pickles, onion, capers, and garlic in a food processor.

17. 17

    Drain off liquid, then add to 2 cups mayonnaise in a mixing bowl.

18. 18

    Add mustard, lemon juice and zest, dill and sugar to the mayonnaise mixture.

19. 19

    Whisk thoroughly until smoothly incorporated. Add jalapenos and whisk again.

20. 20

    Printed in Field & Stream, August 2011

21. 21

    Contributed to the FareShare Gazette by Art; 29 July 2011. www.fareshare.net