This Is Our Kind of Fried Fish Sandwich
We love a good lobster roll or a heaping pile of fried clams on a bun, but we’re just as appreciative of their humbler cousin: the fried fish sandwich. Among the most impressive we’ve seen recently? The Boca de Yuma at La Marina NYC, starring two huge beer-battered and fried grouper fillets.
“It’s a favorite fish of mine from time spent traveling in the Caribbean,” says chef Ian Friedman. “La Marina is a sprawling outdoor restaurant, and our menu is inspired by classic waterfront dishes from some of our favorite tropical islands. It’s like we’re channeling the islands in the heart of Manhattan.”
The bread: A toasted brioche bun, barley big enough to handle all the goodness.
The filling: Along with the two fried fillets, you’ve got crisp key lime-spiced savoy cabbage and a red onion and fennel slaw. “We add fried capers and lemon to our tartar sauce for an extra tang,” says chef Friedman, “and the red onion in the slaw is thinly shaved and lightly marinated in vinegar to give it a slight bite that brings a perfect balance.”