Yes, the fresh does add flavor but @linguafood is right that the dried adds nothing.
It doesn’t look the same with white American cheese, but the taste was spot on, even if the slider bun was a wee bit too small to contain everything. The fillets actually have air-fryer directions. 400 degrees for 9-10 minutes. I used a parchment liner.
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I used to like something called Thomas’ Fish Camp tartar sauce. Haven’t seen it in years locally. It was just right.
Yeah, looks like they’re gone. Their site is still up but their SSL cert expired 6 days ago.
Gonna grab the Gorton’s tomorrow, along with capers and parsley so I can try the recipe I posted above.
I just clicked through the server error. The company still exists. They need to tend to their website. I saw their lemon dill sauce in a store last week.
Still didn’t get the cook on the fish right (did it in the flash oven), but the tartar sauce below was really great (and almost perfect)…
1/2 cup mayo (115 grams)
1/4 cup minced dill pickle (32 grams)
2 teaspoons minced white onion (10 grams)
1 teaspoon finely chopped parsley
1/2 teaspoon distilled vinegar
10-12 capers (small), minced
1/8 teaspoon sugar
IMHO it should be just a tad sweeter. So maybe a mixture of dill/sweet pickle, or a dash more vinegar/sugar.
Tomorrow I will try a shallow fry on the fish, and adding some sweet relish into the tartar sauce.
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I usually do not like ordering from a machine, but the customization option means that you should be getting a fresh burger/sandwich instead of one that has been on the warmer spot for 10 or 15 minutes (or longer) so even with the five or six minute wait, it is worth it.
I eat at McDonalds at least once a month, usually when I am looking for a moderately clean bathroom when I am roadtripping but sometimes when I am in a hurry and want 400 calories (plus 900 unwanted grams of sodium) to keep me going. A McDouble with extra pickles and a “small” diet coke is a decent fast option.
Odd how fast I have fallen back into a settled routine after 5 months of traveling…
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More melty cheese and more Big Mac sauce?!
Not THAT will make their burgers MUCH better!
LOL!
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So the re-make results in both good and bad news. The good news is I doubled up on the vinegar and sugar in the tartar sauce and it was just about perfect.
The bad news is the Gorton’s sandwich filets are tasteless, and the batter does not hold up well against the sauce on a steamed bun (ending up in a mush sandwich). Not only does the batter not hold up, the texture of the fish doesn’t either… with it just falling apart.
I have baked them according to directions, and once again with convection turned on, in the flash oven, and fried them. No matter how crispy they turned out… on the sandwich with sauce was a disappointment. It is just lousy fish, and I have had better results using Van Camps beer battered filets, using two per sandwich.
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We hear about this every few years from them. ‘New and Improved! Bigger and fresher’.
Let me know what you think about the ‘improvements’.
Last week, faint from hunger and a long drive from home, I went to a McDonald’s drive through and got a “new…improved…fresh meat” quarter pounder with cheese. No fires, and a small Diet Coke. To my surprise, the hamburger was actually hot. As in just cooked hot. And edible, at least.
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Never “grokked” the quarter pounder as I want produce and mayo/thousand island on a plain cheese burger… so In 'n Out, Carl’s Jr, and Wendy’s do it way better for me.
First two aren’t even in existence anywhere in my state and the one Wendy’s is nearly a half hour drive from me. I prefer “produce” on my hamburger too - Burger King has it, but the burgers are always ice cold.
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Absolutely agree.
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I think the clue for getting a fresh and hot fast food sandwich is going off-hours, either early or late. Because we leave our weekend place very early, we hit Interstate 5 around 10:30, when hunger and lunch cooking coincide. Fries are HOT and CRISP, protein sometimes tongue-burning. We usually have to wait 5 minutes for our order which is brought out to our car. Not a problem and the food is cooked to order.
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Or somehow modify the order so they have to make you a fresh one.
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Right. Like more tarter sauce or no cheese or extra anything. Good point.
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Forget umami bombs. The true holy grail is hot, crisp fries.
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