Dutch Lekkerbekjes deep fried fish in a bun with tartare sauce

Dutch Lekkerbekjes deep fried fish in a bun with tartare sauce

Course Main
Cuisine Dutch
Author Adore Foods


  • 1 cup plain flour
  • 1 tsp fresh dill chopped
  • ¼ cup milk
  • 1 cup sparkling mineral water
  • vegetable oil to deep-fry
  • 4 whiting/ cod fillets pin-boned
  • 4 bread rolls sliced open
  • lemon wedges and dill sprigs to serve

Tartare sauce

  • 1 tbsp baby capers in brine chopped
  • 4 cornichons chopped
  • ¼ cup dill sprigs roughly chopped
  • 1 cup mayonnaise
  • juice from 1 lemon


  1. To make tartare sauce, combine all ingredients in a bowl. Season and refrigerate for at least 30 minutes.
  2. Combine flour, fresh chopped dill, milk and 1 tsp salt in a large bowl. Add sparkling water, whisking until smooth and thick. Set aside and refrigerate for 30 minutes.
  3. Fill a deep-fryer/ large saucepan one-third full with oil and heat over medium. The the oil temperature is ready, dip 2 fish fillets into batter, allowing excess batter to drain off, then gently drop into oil and fry until crisp and golden. Remove with a slotted spoon and drain on paper towel. Repeat with remaining 6 fish fillets. Spread tartare sauce onto pretzel rolls, top with fish and serve with lemon wedges and dill sprigs.
  4. Enjoy!

Recipe Notes

This recipe was adapted from Feast magazine, October 2013, Issue 25.