Fishwich with tangy tartar sauce on toast points.
So I always make my tartar sauce
with whole fat Greek yogurt or sour cream, either or,
and that's what I have in the bowl here.
For four sandwiches, about a cup.
You want a good amount of tartar sauce on each sandwich
then I add lots of fresh dill, the juice of one lemon.
Keep the lemon right side up once you have it
so that the seeds stay with the lemon
then we're gonna add some chopped capers,
handful of chopped capers.
Get that going.
And then you can use your choice of chopped cornichon
or you can do what I usually do
and just throw in some relish.
There we go.
Nice fat splash of relish.
Dijon mustard, bloop.
Big squirt of that.
Tiny squirt of light agave or light honey
like a honey you can almost see through.
Sweeten it up a little bit.
Delightful.
And a little dash of hot sauce.
I also put extra hot sauce on the table
if you want it on your fish.
And a little salt and pepper.
Okay.
I have a 14 inch like a large shallow nonstick skillet
with a little bit of olive oil and a dab of butter.
I've got some beautiful sustainable sea bass here today
but you can use any white sustainable fish you like.
So we're gonna take this and season it up first
with a little bit of salt and pepper.
So I just cover the bottom of a shallow dish
with a little super fine flour
and we're gonna season it generously with Old Bay
and I don't measure this stuff.
I just don't believe in it.
Just look at it.
Use your eyes.
You're cooking.
This isn't baking.
It's not rocket science.
It's just dinner.
You want a really spicy one, add more.
You want less spicy, add less.
I would guess that's about two tablespoons
per cup of Wondra, okay?
A light sprinkle of the onion and garlic across the top
minus the little piece of the metal thing
that was on top of the jar that I just picked out.
And then we give that a little shake
or quite frankly what we all do at home is this,
stick your fingers in it and just go around.
Whatever.
So now, we've got our olive oil and butter
that covers the bottom of the pan.
We put all the snibbly bits to fish in there.
I took each six ounce filet and just cut it across on a bias
and you just really get in there
and make sure all these guys are evenly coated
with the flour on both sides.
Oh.
He's on medium high but he's not making the sound he should.
All right, just imagine that sound.
He's on medium high.
I don't know, man, this stove is just being whatever.
Sooner or later, it'll turn brown.
It'll be fine.
Now, here's how we roll.
We take the buttered toast points.
Oh my God, they're perfectly toasted.
Makes me wanna cry.
They're so cute.
(applause)
The perfectly toasted toast points lightly buttered
and then we're going to build a little iceberg salad
up on top and then we're going to put as our dressing
the tartar sauce, mm.
And then we're gonna take some store-bought crispy shallots
and put that over that.
I know like little croutons on the lettuce.
Then we're going to take all of that crispy fish
and spread a piece over each slice of toast.
(applause)
I know.
But it gets a little bit better.
Gonna hit it with a little bit of lemon.
(applause)