Joe and Liza’s Fish Sandwich from Bay Burger, Sag Harbor NY.
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Three years ago in May, Joe and Liza Tremblay and took over a roadside place in Sag Harbor, NY, that was called “Linda’s Famous Cheesecake”. I had one friend who swore by Linda’s cheesecake but to be honest, I could never figure out when the place was open. It was desolate most of the time. Then Joe and Liza came along and opened “Bay Burger” at 1742 Bridgehampton-Sag Harbor Turnpike, (631-899-3915). Joe is a former grillman at the Burger Joint at Le Parker Meridien in Manhattan, generally acknowledged to have one of the best burgers in the city. Liza is a Culinary Institute of America graduate who makes the couple’s eponymous ice cream. The slogan for the ice cream is “It’s from the Hamptons so you know it’s rich”.
But what’s wonderful about “Bay Burger” is that it’s everything we love about the Hamptons. Not the Hamptons of the rich and famous, it’s the small town feeling we love. And “Bay Burger” sort of sums it all up. Because as anonymous as Linda’s Cheesecake was, “Bay Burger” has quickly become a kind of community center. Never mind that the beef is house ground, the brioche buns homemade, and the Tots and Fries addictive, there are Jam Sessions with great Jazz musicians, Political fundraisers, and, in our case, the Rehearsal “Dinner” before our friends’ wedding at our house. And then there’s the Fish Sandwich.
When people are feeling particularly sanctimonious and eschewing the burger, the grilled cheese, the hot dog on the homemade bun, they gravitate to the glories of this Striped Bass patty, infused with shallots, topped with tartar sauce and served on one of Joe’s brioche buns. Oh how much healthier the fish is! Well, not really. The fish sandwich is deep-fried which gives it an incredible crunch and eliminates any thought that it’s health food. But my, is it good! There’s only one hitch here. Bay Burger closes down for the winter. It’s gone after Christmas and won’t re-open until April 1st. So in honor of that fortunately fast-approaching date, here’s a recipe I put together that closely approximates what’s on offer at “Bay Burger” and should tide you over until it opens tomorrow. It’s not deep-fried, merely sautéed and accompanied by, what else? Tater Tots, of course.
Recipe for Striped Bass Fish Sandwich
1 lb. striped bass filets, skinned and cut into one inch chunks
1 large or 2 small shallots, minced.
2 eggs, lightly beaten.
2 tbsp. Mayonnaise
1 tbsp. Dijon Mustard
1 tsp. Old Bay Seasoning
½ cup Brioche Crumbs
Freshly Ground Pepper
1 cup Panko Bread Crumbs.
½ cup vegetable oil
In the bowl of a food processor equipped with the metal blade,
coarsely process the fish until they are of ‘burger’ consistency. Do not overdo.
In a large bowl, combine the fish, shallots, eggs, mayonnaise and mustard. Add the brioche crumbs and mix gently. Form into four patties of equal size. Pepper the patties. Then immerse them in the Panko breadcrumbs, put them on a plate, covered and refrigerate until ready to cook.
In a sauté big enough to hold all four patties, heat oil over medium high. Add fish cakes and cook until each side is brown and crispy about 3 to 5 minutes a side.
Lightly butter one side of 4 brioche hamburger buns. Put a slice of lettuce on each then slather tartar sauce on the other half of the bun.
Place the cooked fish burger onto the bun and serve with a simple arugula salad.
For the Tartar Sauce:
It goes without saying that you can buy tartar sauce. Whole Foods makes a spectacular one. However making your own is truly easy and will probably save you money.
1 cup Mayonnaise
½ Kosher Dill Pickle, diced fine
1 tsp. Dijon Mustard
1 tsp. grated Horseradish.
Combine all ingredients in a bowl. Cover and refrigerate until ready to use.
6 thoughts on “Joe and Liza’s Fish Sandwich from Bay Burger, Sag Harbor NY.”
Monte I love this! With your permission I am going to post a link on Bay Burger's Facebook page. Great recreation of the famed fishburger! After removing the fish mixture from the food processor it's great to stir in some small hand-cut fish chunks by hand to give it a great chunky texture. Also, in Bay Burger's tartar sauce I start with a base of chopped shallots and garlic dill pickles, then add mayo, dijon, a touch of Worchestershire, lemon juice, salt and pepper to taste. Love the blog, bookmarking it now. See you tomorrow night for Le Grande Reopening!
LOVE LOVE LOVE this place my favorite is of course the fish burger and in the summer months the lobster rolls can't wait for tomorrow night. And love the combo of tots and fries. Michael Grim
Did you know that New York State is the second largest apple producer in the whole country? Only Washington State tops us. Trust a resourceful friend of ours, Wendy Brovetto, native New Yorker and grandchild of an Upstate New York Farm family, to create truly incredible Rustic Apple Jams in 4 extraordinary flavors. When she did, Croton Trading Co. was born.
Wendy explains ”We created our apple jam after one of those overzealous days of apple picking yielded a larger-than-usual haul. With more apples than any family could consume, the experimenting began and gave way to what we think is the perfect blend of apples and cinnamon.”
“We source our apples from local NY Orchards -- Thompson's Orchard in Westchester Co andl Richters Orchard on Long Island. I have a special fondness for these family-owned farms. Richters Orchard was a big part of my childhood, as my sistersand I would go on weekly outings with my dad to stock up on apples and cider"
"We carefully blend different apples to create our flavor profile and find inspiration from seasonal spices to create our Apple Jam”. Wendy proudly states.
Now Croton Trading Company is up to 4 flavors: Fall Harvest Blend, Ginger Pear Fusion, Chai, and Brown Sugar. You can see the whole range here:
Needless to say, we couldn’t wait to put Croton Trading Company’s Apple Jam to work making our Skillet Apple Pork Chops. This one-pot recipe is perfect for weeknights but so good you may want to serve to company. The chops finish cooking in Croton Trading’s Apple Jam and we always serve it on the side to give even more great apple taste to the dish. Here’s the recipe:
1 ½ tablespoons olive oil, divided
4 (6-oz.) bone-in pork chops
¾ teaspoon kosher salt, divided
¾ teaspoon freshly ground black pepper, divided
½ cup unsalted chicken stock (such as Swanson)
1 cup Croton Trading Rustic Apple Jam (we used Ginger Pear)
1 tablespoon chopped fresh sage
1 ½ teaspoons chopped fresh rosemary
1 small red onion, thinly vertically sliced
Chopped Parsley for garnish.
Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Sprinkle pork chops evenly with 3/8 teaspoon salt and 3/8 teaspoon pepper. Add pork chops to pan; cook 5 minutes on each side or until pork chops beautifully browned. Remove from pan. Set aside pan and drippings.
In a small bowl, combine stock and Croton Trading Apple Jam, stirring with a whisk. Set aside. Add remaining 1 tablespoon oil to pan with drippings, swirl. Add remaining 3/8 teaspoon salt, remaining 3/8 teaspoon pepper, sage, rosemary, and onion to pan; cook 4 minutes, stirring occasionally. Stir in stock mixture. Return pork chops to pan; cook 3 minutes or until liquid is reduced by half. Plate each chop individually. Top with chopped parsley as a garnish. Serve with plenty of Croton Trading Apple Jam on the side.
Monte I love this! With your permission I am going to post a link on Bay Burger's Facebook page. Great recreation of the famed fishburger! After removing the fish mixture from the food processor it's great to stir in some small hand-cut fish chunks by hand to give it a great chunky texture. Also, in Bay Burger's tartar sauce I start with a base of chopped shallots and garlic dill pickles, then add mayo, dijon, a touch of Worchestershire, lemon juice, salt and pepper to taste. Love the blog, bookmarking it now. See you tomorrow night for Le Grande Reopening!
Did you make the tater tots?
No, I didn't make the Tater tots….but I love what Liza wrote!
LOVE LOVE LOVE this place my favorite is of course the fish burger and in the summer months the lobster rolls can't wait for tomorrow night. And love the combo of tots and fries.
Michael Grim
Everyone become a Fan of Bay Burger on Facebook!
https://www.facebook.com/pages/Sag-Harbor-NY/Bay-Burger/17299208478
I was just there yesterday and saw Joe. He told me the Fish Burger is now on the permanent menu. Love this recipe, Bay Burger IS SUMMER!!