Tempura Herring Sandwich

Recipe courtesy of Chef Shack
Show: Eat St. Episode: Fresh, Local, Wild
TOTAL TIME: 1 hr 10 min
Prep: 50 min
Inactive Prep: --
Cook: 20 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

TARTAR SAUCE:
  • 1 cup mayonnaise
  • 1/4 cup finely chopped dill pickles
  • 3 tablespoons chopped green onions
  • 1 tablespoon capers, drained
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried tarragon
  • 1/4 teaspoon hot sauce, such as Tabasco
TEMPURA HERRING:
  • Vegetable oil, for frying
  • 1 cup flour
  • 3/4 cup plus 1 tablespoon ice water
  • 2 1/2 teaspoons yellow mustard, optional
  • 1 teaspoon baking powder
  • 1 pound herring fillets, skin off
  • Kosher salt
  • 4 brioche buns
  • 1 tomato, sliced
  • 4 large leaves lettuce
  • 4 pieces raw wild ramp
recipe tools

Directions

Special equipment: deep fryer

For the tartar sauce: Fold the mayonnaise, pickles, onions, capers, parsley, lemon juice, Dijon mustard, tarragon and hot sauce together in a bowl. Chill until ready to serve.

For the tempura: Heat a deep fryer filled with vegetable oil to 375 degrees F. Line a sheet pan with paper towels.

Combine the flour, water, yellow mustard, if using, and baking powder in a bowl. Whisk the ingredients together until smooth. Pat the herring fillets dry with some paper towels, then dredge in the batter.

Gently lay the battered herring into the fryer. Cook until it turns a nice golden brown, then lift out of the fryer and lay on the prepared sheet pan to cool. Salt generously with while the fish is still hot.

To serve, toast the brioche buns on a hot griddle or toaster. Dress the buns with the tartar sauce, tomatoes, lettuce and ramps. Add the fish and enjoy!

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
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