Entree: Bermuda – Bermuda Fish Sandwich

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 4 firm white fish fillets (cod, haddock, or rockfish), approx. 6 oz (170 g) each
- 1 cup (120 g) all-purpose flour, plus extra for dredging
- 1 tsp (4 g) baking powder
- 1 tsp (5 g) salt, divided
- 1/2 tsp (1 g) ground black pepper, plus extra to taste
- 1/2 tsp (1.5 g) onion powder
- 1 cup (240 ml) cold beer (lager) or sparkling water for batter
- 1/2 cup (120 ml) buttermilk
- 1–2 cups (240–480 ml) vegetable oil for deep-frying
- 4 slices raisin bread (or 4 raisin buns), approx. 8 oz (225 g) total
- 1/2 cup (120 g) mayonnaise
- 2 tbsp (30 g) finely chopped dill pickle or cornichons
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 g) Dijon mustard
- 1 tbsp (10 g) chopped capers (optional)
- 4 lettuce leaves
- 4 tomato slices
- Hot pepper sauce, to taste
- Lemon wedges, for serving

Instructions

1. In a bowl whisk 1 cup (120 g) flour with the baking powder, 1/2 tsp (2.5 g) salt, pepper, and onion powder. Add the cold beer slowly, whisking until a smooth, thick batter forms; set in the fridge to stay cold. In a separate shallow dish place the remaining flour for dredging.
2. Make the tartar sauce by combining mayonnaise, chopped pickles, lemon juice, Dijon mustard, capers (if using), and a pinch of salt and pepper; chill until ready to assemble.
3. Pat fish fillets dry and season lightly with the remaining salt and pepper. Dip each fillet first into the dredging flour, shaking off excess, then into the cold batter to coat thoroughly.
4. Heat vegetable oil in a deep skillet or pot to 350–375°F (175–190°C). Fry the battered fillets 3–5 minutes per side, or until golden brown and cooked through (internal temperature 145°F / 63°C). Work in batches to avoid crowding; drain on paper towels.
5. Lightly toast raisin bread or buns. Spread a generous tablespoon of tartar sauce on each slice, then top with lettuce, a tomato slice, and the fried fish fillet.
6. Add a few drops of hot pepper sauce if desired, squeeze lemon over the fish, close the sandwich, and serve immediately while the fish is hot and crisp.