Crispy Beer-Battered Fish Sandwich with Tangy Dill Sauce & Salsa Macha

Tangy Dill Sauce

Ingredients:

• 1 cup Kewpie mayonnaise

• ¼ cup pickles, finely diced

• Splash of pickle juice

• Juice of 1 lemon

• Zest of 1 lemon

• 2 tablespoons fresh dill, chopped

• 1 tablespoon capers, chopped

• Salt, to taste

Instructions:

1. In a bowl, mix the mayo, diced pickles, pickle juice, lemon juice, lemon zest, dill, and capers.

2. Season with salt to taste and stir to combine.

3. Cover and refrigerate until ready to use.

Beer-Battered Fish

Ingredients:

• 1 cup all-purpose flour

• ¼ cup cornstarch

• 1 large egg

• 12 oz cold beer (lager or ale)

• 2 tablespoons paprika

• 1 tablespoon Old Bay seasoning

• 1 tablespoon chili powder

• 1 tablespoon salt

• 2 tablespoons garlic powder

• 2 tablespoons onion powder

• 1 teaspoon black pepper

Instructions:

1. In a large bowl, mix flour, cornstarch, and all seasonings.

2. Whisk in the egg until incorporated.

3. Gradually add beer, whisking to form a smooth batter.

4. Pat fish fillets dry. Dredge in flour, then dip into the wet batter.

5. Fry at 350°F (175°C) until golden brown and crisp. Set aside to drain on a wire rack or paper towels.

Buns & Cheese

Ingredients:

• Soft sandwich buns

• Butter

• Slices of sharp cheddar cheese

Instructions:

1. Butter both halves of each bun.

2. Toast in a cast iron skillet, cut side down, until golden.

3. Flip the top buns and immediately add a slice of cheddar to each. Allow it to melt as the other side toasts.

Final Assembly

You’ll also need:

• Salsa macha (store-bought or homemade)

To assemble each sandwich:

1. On the bottom toasted bun, spread a generous layer of tangy dill sauce.

2. Spoon a small amount of salsa macha over the sauce.

3. Place a crispy fried fish fillet on top.

4. Cap with the top bun (cheddar side down).

Serve immediately.