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Sea Bass Wrap with Tartar Sauce
Strips of sea bass in a crisp beer and cornmeal batter, fried and packed into rolls, bread or pita with lettuce, tomato and a tangy Greek yogurt tartar sauce.
- YieldServes 6
- Hands-on50 min
- Total1 h 9 min
- Difficulty
Ingredients
Batter and fish
- 135 gcoarse cornmeal, about 1 cup
- 125 gall-purpose flour, about 1 cup
- 1 tbspbaking powder
- 1 tbspkosher salt
- 350 mlamber beer, one 12-ounce bottle
- 2 tsphot sauce
- 450 gsea bass fillets (Greek, Mediterranean or other), cut lengthwise into 2.5 cm-wide strips
- to tastevegetable or olive oil, for frying, about 5 cm deep
Tartar sauce
- 120 mlGreek yogurt, preferably full-fat; ½ cup
- 60 mlgood-quality mayonnaise, ¼ cup
- 1½ tbspcornichon pickles, minced
- 1½ tspcapers, chopped
- 1 tspDijon, Greek or other pungent mustard
- ½lemon, zest only, finely grated
- 1 tbsplemon juice, strained, more to taste
- to tastesalt and freshly ground black pepper
To assemble
- 6soft, high-quality bread rolls, about 12.5 cm across, or 12 slices of good sourdough, or 6 pita wraps
- 12 leavesBibb or other tender lettuce leaves
- 2ripe but firm medium tomatoes, cored and sliced
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