Little Fish–Inspired Fried Fish Sandwiches

Step 1

In lieu of striped bass, you can use ½-inch-thick fillets of red snapper, flounder, or sole. If you can’t find small (3- to 4-ounce) fillets, look for a thin (½-inch-thick) 1-pound fillet and portion it yourself. Do not add the liquid to the batter until just before you’re ready to begin frying. Use a mild-flavored lager, such as Coors Banquet or Budweiser. For the most consistent results, weigh the flours.

Step 2

Sprinkle 4 (3- to 4-ounce) skinless striped bass fillets all over with 1 teaspoon salt and ½ teaspoon pepper ; set aside. Whisk ¾ cup (3¾ ounces/106 grams) all-purpose flour , 6 tablespoons (2 ounces/57 grams) white rice flour , 2½ teaspoons baking powder , ½ teaspoon monosodium glutamate , and remaining 1 teaspoon salt together in large bowl; set aside.

Step 3

Set wire rack in rimmed baking sheet. Line half of rack with triple layer of paper towels. Heat 3 quarts peanut or vegetable oil in large Dutch oven over medium-high heat to 350 degrees. When oil registers 300 degrees, whisk ¾ cup mild lager , ¼ cup vodka , and 1 teaspoon honey into flour mixture until just combined.

Step 4

Add all fish to batter and turn to evenly coat. When oil reaches 350 degrees, working quickly, pierce 1 fillet with fork and remove from batter, allowing excess batter to drip back into bowl. Add fillet to hot oil, briefly dragging fillet along surface of oil until batter is just set, about 3 seconds. Quickly repeat with remaining fillets. Fry until batter is deep golden brown and crisp, about 3 minutes, flipping halfway through cooking.

Step 5

Transfer fillets to towel-lined side of prepared rack and let drain on each side for 30 seconds, then transfer fillets to unlined side of rack. Sprinkle fish with remaining ¼ teaspoon monosodium glutamate . Top each fillet with 1 slice American cheese .

Step 6

Spread 1 tablespoon Kewpie mayonnaise over cut sides of buns. Place 4 dill pickle chips on each bun bottom, then top with fish and bun tops. Serve.