Name: Fried Fish Sandwiches with Cucumbers and Tartar Sauce
Yield: 4 servings
Ingredients: 1/2 cup mayonnaise; 1/4 cup finely grated lemon zest; 2 Tbsp. fresh lemon juice; 2 Tbsp. sweet relish; 1 Tbsp. chopped drained capers; 1 Tbsp. Dijon mustard; 1 small garlic clove, finely grated; Kosher salt; 2 Tbsp. Old Bay seasoning; 1 tsp. baking powder; 1 tsp. cayenne pepper; 3/4 cup all-purpose flour, divided; 3/4 cup cornstarch, divided; 5–6 mini seedless or Persian cucumbers; 1/3 cup seasoned rice vinegar; 8 potato rolls; 2 Tbsp. unsalted butter, melted; 1 large egg, beaten to blend; 3/4 cup light beer; 8 (4-oz.) pieces skinless, boneless firm whitefish fillets (3/4"–1" thick); 1/2 cup very coarsely chopped dill; Vegetable oil (for frying; about 6 cups); Kosher salt; Lettuce leaves (for serving); A deep-fry thermometer

Photo by Alex Lau, Food Styling by Chris Morocco

Frying at home is a drag, unless you happen to be outdoors, holding a beer, and not worrying about spills or smelling up the house.

Recipe notes

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