Ingredients
The following ingredients have 4 Servings
- 3/4 cup mayo
- 3 tablespoons grated onion
- 1/4 cup chopped fresh dill
- 3 tablespoons diced dill pickle
- 2 teaspoons chopped capers in brine
- 1 tablespoon caper juice
- 4 cups finely shredded cabbage
- 2 tablespoons vegetable oil
- 1 tablespoon malt vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 beaten egg
- 3/4 cup water
- 2 tablespoons malt vinegar
- 1 1/2 pounds of your favorite fish for frying, filleted and cut into 8 pieces about 2 by 5 inches. ( I used Michigan whitefish)
- Vegetable Oil for pan frying
- A little flour for dusting the fish before battering
- 4 eight inch submarine sandwich buns, sliced lengthwise and grilled just a bit to heat through just before assembling the sandwich
- Thinly sliced tomatoes
- Additional malt vinegar for sprinkling on the fish
- The cabbage mixture
- The tartar sauce
