Zesty Fried Fish Sandwich with Pickles & Pickle Brine Slaw

In this gourmet spin on a Filet-O-Fish sandwich, pickles are featured in three ways: thickly sliced, in a briny slaw, and in a handful of spicy dill pickle chips. Lake fish such as pickerel is lovely here—leave its thin skin on, and double-check that the prickly line of pin bones running down the middle of the filet has been fully removed— use tweezers to pluck any strays.

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Step 1

Combine cabbage, jalapeño and red onion in a medium-size mixing bowl. Add pickle brine and toss to combine. Season lightly with salt and generously with pepper. Let stand for at least 20 minutes to soften vegetables.

Step 2

Whisk mayonnaise, dill, lemon zest, hot sauce, and sugar in a small bowl until combined. Cover and refrigerate until ready to use.

Step 3

Season fillets with salt. Whisk mayonnaise, mustard and garlic in a shallow bowl until combined. Add fish and use your hands to coat fully in mixture. Place bread crumbs in a shallow bowl and season with salt and pepper.

Step 4

Heat about 1-inch (2.5-cm) oil in the bottom of a wide pot over medium heat until it reaches 350°F (177°C). Working in two batches, dredge fish in crumbs and fry, turning occasionally, until golden brown and just cooked through, about 4 minutes per batch. Lay on a paper towel–covered baking tray or plate to drain.

Step 5

Lightly toast bread, if desired. To build sandwiches, spread insides of all slices with dill mayo and add a layer of slaw. Top with fried fish, thickly sliced pickles, a handful of potato chips and remaining bread slice. Serve immediately.

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