Tangy Beer Battered Fish Sandwiches
The Beard and the Baker knows the key to any perfect Beer Battered fish sandwich is in the sauce. Try their tangy tartar sauce recipe and give everyone something to look forward to.
- Preheat oven to 450°F.
- Prepare tartar sauce by adding mayo, fresh dill, sweet relish, lemon zest, black pepper, and lemon juice into a bowl and whisk until fully combined. Some of the relish might sink to the bottom, so you’ll need to make sure to whisk it up enough. Set it fridge until ready to eat.
- Cook four Gorton’s Beer Battered Fish Fillets according to the package instructions.
- While fish is cooking, prepare your sandwich toppings. Slice your onions and tomato and toast buns, if desired.
- Once the fish is ready, slather on a dollop of tartar sauce then top with veggies and fish. Serve and enjoy!
4 Gorton’s Beer Battered Fish Fillets
1 cup mayo
1 1/2 teaspoon fresh dill, chopped
1/4 cup sweet relish
1 teaspoon lemon zest
1/2 teaspoon black pepper
1 teaspoon lemon juice
4 mini sandwich buns
NEW! Beer Battered Fish Fillets
Flaky, wild-caught whole white fish fillets.
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