Fried fish sandwich with tartar sauce

Ingredients:

Sandwiches

• 2 tilapia fillets, 170g each, cut in half
• 1 cup corn flour
• 1 cup premium flour
• 1 tbsp baking powder
• 1 tbsp coarse salt
• 1 bottle (0.33 l) of amber ale
• 2 teaspoons hot sauce, such as Tabasco
• 4 soft potato buns
• 1 head of lettuce
• 4 slices American cheese (optional)
• Vegetable oil, for frying
• Lemon wedges, for serving

Tartar sauce with lemon and tarragon

• 1 cup mayonnaise
• 2 tablespoons chopped pickled cucumbers
• 2 tablespoons chopped green onions
• 1 tbsp capers, drained and coarsely chopped
• 1 tbsp chopped fresh tarragon
• 1 teaspoon mustard
• Zest of 1 lemon
• Juice of half a lemon

Preparation:

1. Fill the cauldron halfway with vegetable oil and heat to 175°C.
2. In a large bowl, combine cornflour, wheat flour, baking powder, and salt. Stir in the beer and break up any lumps. Add the hot sauce.
3. Season the tilapia fillets with salt and black pepper. Dip each fillet in the beer batter and add it to the fryer, one at a time. Fry until golden brown and crispy, 3-4 minutes, turning once. Transfer the fillets to a wire rack set over a baking sheet and sprinkle with salt and black pepper. Repeat with the remaining fish.
4. Spread lemon-tarragon tartar sauce on the top and bottom halves of the buns. Top with fried tilapia fillets and some lettuce and cheese slices, if using. Serve with lemon wedges.
5. Tartar sauce with lemon and tarragon:
   
   In a bowl, combine the mayonnaise, pickles, green onions, capers, tarragon, mustard, lemon zest, and lemon juice. Season with salt and pepper to taste. Taste and add more salt and black pepper if needed. Cover and refrigerate until ready to serve, about 20 minutes.