Dutch Lekkerbekjes deep fried fish in a bun with tartare sauce
1cupsparkling mineral water
vegetable oilto deep-fry
4whiting/ cod filletspin-boned
4bread rollssliced open
lemon wedges and dill sprigsto serve
1tbspbaby capers in brinechopped
¼cupdill sprigsroughly chopped
juice from 1 lemon
To make tartare sauce, combine all ingredients in a bowl. Season and refrigerate for at least 30 minutes.
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.
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.
This recipe was adapted from Feast magazine, October 2013, Issue 25.