the  isla  fish  sandwich

The first time I went to Aruba I realized that it was one of the most beautiful places in the world. The 2nd time I went I discovered this fish sandwich. It was 92 degrees and I was dressed for November in New York, my husband and I had a long flight and the hotel didn't have our room made up yet. This wasn't a great combination and I was fed up. My husband calmed me down and decided that we should grab a bite to eat. There was a local bar near the hotel right on the beach and he ordered us a couple of grouper fish sandwiches. Who would ever think that something so small and so simple could change the course of my entire day let alone my entire trip. My husband and I laid on the beach everyday we were in Aruba eating grouper fish sandwiches and sipping on fruity mixed cocktails. This sandwich reminds me of a past life I only wish to get back to.........one day:)

Makes about 4 servings

Fish
1 large cod filet (grouper or whiting will also do) (Cut into 3 inch chunks)
1/4 teaspoon of onion powder
1/4 teaspoon of salt
1/4 teaspoon of black pepper

Batter for the Fish
1 cup of flour
1 cup of beer (I like corona)
1/4 teaspoon of onion powder
1/4 teaspoon of salt
1/4 teaspoon of black pepper
Canola oil for frying

Tartar Sauce
1 cup of mayo
2 tablespoons of sweet relish
1 & 1/2 teaspoons of capers (chopped)
1 teaspoon of dried dill
1/2 teaspoon of dried tarragon
1/2 teaspoon of dried parsley
2 teaspoons of Dijon mustard
1/4 teaspoon of black pepper
1/4 teaspoon of salt
2 teaspoons of red onion (finely chopped)
1 hard boiled egg (finely chopped)

Additions
Sliced roma or plum tomatoes (make sure they are firm)
Any sandwich bread of your choice (I used a hoagie roll)

First let's make the tartar sauce. In a bowl add in the mayo, relish and capers.

Then the dill, tarragon, parsley and the Dijon mustard.

Then the salt & pepper. Now we can work on the red onion.

Finely chop about 2 teaspoons of the red onion and add it into the bowl.

Finely chop the hard boiled egg and add it into the bowl as well stirring the tartar sauce thoroughly. Cover it tightly and place it in the fridge until you are ready to use it. The tartar sauce will keep in the fridge for about 2 days so you can easily make this the night before you plan on making the sandwiches.

When I had this sandwich in Aruba they used Grouper but here in Brooklyn I don't come across it often so today I am using Cod. Whiting is also a great alternative. Slice the fish in 2-3 inch chunks. Place it in a bowl and add in the salt.

Now the pepper and onion powder. Toss the fish gently with clean hands and set it aside.

Now for the batter. You want to use the same seasoning for the batter as you did for the fish. This is important so that the flavor carries through the batter otherwise the coating for the fish will lack flavor.

We are using equal parts seasoned flour and beer for the batter. After pouring in the beer you want to whisk it quickly for 1 - 2 minutes so that the batter isn't lumpy. 

Pour the batter over the fish. As you can see the batter is light and smooth. Fry the fish in Canola oil for about 2 minutes or until the fish is golden brown.

Place the fish in your favorite sandwich bread along with a few slices of firm tomatoes and a light drizzle of tartar sauce. Aruba here I come......enjoy!