We love a crispy fish sandwich, and now that shad is in season, we couldn’t help but take sweet, flaky shad fillets, batter and fry them and see how they would work in a sammie. Turns out, fried shad sandwiches are fried-and-true delicious! We serve ours in soft potato or brioche buns with a punchy homemade tartare sauce (that is infinitely better than the store-bought stuff). Serves 3.
For the Tartar Sauce
- 1 cup mayonnaise or Greek yogurt
- 1 tablespoon pickle relish
- 1 tablespoon minced onion
- 1 tablespoon lemon juice
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
For the Fish Sandwiches
- 1 shad fillet, cut into 3 (each piece should be 3-4 ounces)
- ½ cup buttermilk
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1¼ cup panko bread crumbs
- ½ tablespoon Old Bay seasoning
- Vegetable or canola oil for frying
- 3 potato or brioche buns
- Optional: 3 cheddar cheese slices, dill pickle slices, sliced red tomato, sliced red onion and shredded iceberg lettuce
For the Tartar Sauce:In a medium bowl, combine the mayonnaise or Greek yogurt, pickle relish, onion, lemon juice, salt and pepper. Refrigerate for at least 30 minutes for flavors to combine.
- For the Fish Sandwiches: Combine the buttermilk, salt and pepper in a shallow bowl. On a large plate, toss together the panko bread crumbs and Old Bay seasoning.
- In a large heavy-bottom pot or Dutch oven, heat 2 inches of oil until a deep-fry thermometer reads 350°F. One at a time, dip a piece of fish in the buttermilk, shake off any excess and dredge in the panko mixture.
- Gently place the fish pieces in the oil being careful not to overcrowd the pot. Fry for 2 minutes on each side or until golden brown. Use tongs to transfer the fish to a wire rack placed over a baking sheet and season with a sprinkling of kosher salt while the fish is still hot.
- While the fish is cooking, toast the buns.
- To assemble the sandwiches, spread the tartar sauce on the bun and top with the fried shad and your choice of extras.
SEAFOOD USED IN THIS RECIPE