INGREDIENTS
2 lbs. flounder fillets cut into 4-inch chunks
Salt and pepper
Wondra flour, for dredging
1 bottle lager beer
2 cups all purpose flour
2 TBSP. Old Bay Seasoning
1 egg, beaten
1 tsp. baking powder
6 hoagie rolls, split, buttered and toasted
Shredded lettuce
Tartar Sauce:
1 cup mayonnaise
½ lemon, juiced
2 TBSP. hamburg relish
2 TBSP. capers, chopped
2 TBSP. chopped fresh dill
2 TBSP. finely chopped parsley
1 tsp. Worcestershire sauce
1 tsp. hot sauce
Salt and pepper, to taste
DIRECTIONS
Fill a deep skillet 2 ½ to 3 inches with oil.
Heat oil to 375 degrees. In a small bowl, combine all of the ingredients to make the tartar sauce; season with salt and pepper.
Season the fish with salt and pepper and coat lightly in the Wondra flour.
In a large bowl, whisk the beer, all purpose flour, Old Bay, egg and baking powder.
When the oil is hot, working with 2 pieces at a time, dip the fish in the batter and fry until dark golden, 4 to 5 minutes.
Place the fish on roll bottoms, layer with lettuce and lots of tartar sauce and the roll tops.
Makes 6.
