Homemade tartar sauce a revelation on this fried fish sandwich
I love a deep-fried, puffy-battered fish sandwich, with a tempura-like coating, but I'm not doing that at home. That's for an indulgent summer seafood shack lunch, or if you're lucky enough to find yourself in a British pub.
But a great, pan-fried piece of fish can be yours with much less work, and significantly less oil. One time to do it, and stat, is when you have Alaskan halibut. It's worth seeking out - sweet and delicate, with white, firm, flaky flesh. It keeps its shape nicely even as you flip it in the pan. One-quarter inch of oil will get you a great crust, and when that crispy fish is nestled in a roll with lettuce, tomato and tartar sauce, you will feel like summer has really arrived.
You could certainly just go out and buy some prepared tartar sauce if you're in a hurry, but a homemade tartar sauce is a bit of a revelation, and very simple to make. If you don't have cornichons, you can substitute jarred relish.
• Katie Workman has written two cookbooks focused on easy, family-friendly cooking, "Dinner Solved!" and "The Mom 100 Cookbook." She blogs at http://www.themom100.com/about-katie-workman