Serves 6-8
1 12-ounce pilsner beer
11⁄2 cups all-purpose flour
1 quart vegetable oil
2 pounds skinned rockfish fillet, cut into
2-ounce pieces
16 mini potato rolls
1 cup tartar sauce
6 leaves lettuce
4 ripe Roma tomatoes, thinly sliced into rings
Salt and freshly cracked pepper
Whisk beer and flour in a medium-size bowl until smooth. (Adjust with more flour if necessary. The batter should be the consistency of thin pancake batter.) Place batter in the refrigerator until ready to use.
Heat oil to 350 degrees in a large sauce- pan. (If you don’t have a candy thermometer to read the oil temperature, throw a piece of bread into the hot oil, and if it browns and comes to the surface bubbling, the oil is hot enough. The oil should not be smoking.)
Dredge the fish pieces in batter. Lower into the hot oil and deep-fry until golden brown, about 2 to 3 minutes. Drain on paper towels.
Assemble sandwiches by spreading tartar sauce on both sides of the rolls, then a small piece of lettuce, then tomato slices, seasoned with salt and pepper, and fish.
