Copperpot’s Cove Fried Fish Sandwich

Okay, okay - lemme tell you somethin’ about this fried fish sandwich right here. This ain’t no basic drive-thru Filet-O-whatever. No, baby, this one’s got presence. You bite into it and the crunch hits first — like, you can hear that golden crust before your brain even catches up. Then that fish? Flaky, juicy, seasoned like it knows it’s the star of the show.

And the bun? Soft, a little sweet, holdin’ everything together like it’s tryin’ to keep the drama under control. You get that tangy tartar - that’s the real deal right there - and it’s just showtime in your mouth.

See, it’s got that kind of flavor that makes you wanna look up and say, ‘Yup, I’m seein’ somethin’ special right now.’ Kinda like when the sky does somethin’ weird - you don’t know what it is, but you know you better pay attention. This sandwich? It’s got spectacle.

Ingredients

for 4 sandwiches

  • 1/2 cup milk

  • 1/4 cup Benito flakes

  • 1 1/4 cups flour

  • 1/4 cup potato starch

  • 2 tbs baking powder

  • 1/2 tsp kosher salt

  • 2 tsp malt vinegar plus 1 tsp more

  • 1 tsp soy sauce

  • 3/4 cup seltzer

  • 1 tsp lemon zest

  • Sensai Splinter’s Secret Spice

  • 4 haddock fillets

  • 4 cups neutral oil for frying

  • 4 lemon wedges

  • 1/2 cup Let Them Have Their Tartar Sauce

  • 4 Brioche rolls

  • 1/2 cup salted butter

  • 1 tomato

  • 2 cups lettuce

Directions

  1. In a small bowl combine milk and benito flakes, let sit for 10-15 mintues

  2. In another bowl combine 3/4 cup of flour, potato starch, baking powder, salt, and lemon zest

  3. Pat the haddock fillets dry and cut 1/2 cross hatch pattern in fillets. Season with Sensai Spinter’s Secret Spice. coat fillets with remaining flour

  4. Heat oil to 325 degrees for frying

  5. Drain benito flakes from milk and add to flour mixture with malt vinegar, soy sauce, and seltzer and whisk into a batter

  6. Dredge seasoned floured fillets in batter and place in fry oil. Fry fillets 1-2 at a time for 2-3 minutes per side until golden brown. Remove fish from oil and season each fillet with Sensai Splinter’s Secret Spice and juice from 1 lemon wedge

  7. Cut tomato into slices and season with Sensai Splinter’s Secret Spice and remaining malt vinegar

  8. Slice each roll and butter inside of rolls. Broil rolls butter side up 2-3 minutes or until golden brown

  9. Spread 1/4 of Let Them Have Their Tartar Sauce on each roll, add seasoned tomato and lettuce to top roll and fried fillet to bottom roll and place top roll on bottom

  10. Serve

Buffalo Wings

Buffalo Wings

Shrimp Cutler Sandwich

Shrimp Cutler Sandwich

Blue Cheese Sauce

Blue Cheese Sauce

Fried Lobster Sandwich

Fried Lobster Sandwich