We’re turning up the crunch for National Dill Pickle Day! Starting November 14 and running through the week following, Fatty Mart will be serving a limited-edition MacFatty Fish Sandwich created in collaboration with Mauna Loa.
This craveable sandwich features a crispy white fish filet coated in Dill Pickle Macadamia Batter, crafted with Mauna Loa’s signature macadamia nuts, topped with melty American cheese, and finished with Fatty Mart’s house-made Tartar Sauce. It’s bold, briny, and perfectly balanced — the ultimate ode to pickle lovers.
Can’t make it to Fatty Mart? No worries — you can still join the celebration at home. Scroll down for the full recipe and recreate the Fatty × Mauna Loa MacFatty Fish Sandwich in your own kitchen using Mauna Loa macadamias.
Directions
Prepare the Tartar Sauce
Finely chop pickled cucumbers, parsley, dill, and green onions.
In a large mixing bowl, whisk together mayonnaise, Dijon mustard, roasted garlic puree, lemon juice, and lemon zest until smooth and creamy.
Fold in the chopped cucumbers, parsley, dill, and green onions.
Season with black pepper.
Cover and refrigerate for at least 1 hour before use to allow flavors to meld.
Make the Fish Batter
In one bowl, combine cornstarch, rice flour, and water to form the wet batter. Whisk until smooth and the consistency of wet paint. Re-whisk as needed.
In another bowl, combine sweet potato starch, salt, mushroom powder, five-spice powder, chili flakes, and crushed dill pickle–flavored macadamia nuts to form the dry batter. Mix well to evenly distribute seasonings.
Prepare and Fry the Fish
Pat the fish filet dry with a paper towel.
Whisk the wet batter to ensure consistency, then dip the filet fully into it.
Transfer the fish to the dry batter and coat evenly, pressing gently to adhere. Shake off any excess.
Heat oil to 350°F (175°C).
Fry the fish for 3–4 minutes, until golden brown and crispy.
Remove and drain on a wire rack or paper towel.
Build the Sandwich
Split the sandwich bun in half and toast both cut sides until golden and crisp.
Spread a generous layer of tartar sauce on the bottom bun.
Place the fried fish filet on top.
Immediately add two slices of American cheese over the hot fish to melt slightly.
Spread more tartar sauce on the top bun, then place it on the sandwich.
Press gently to secure and serve immediately while hot and crispy.
Ingredients
For The Fried Fish
Fish:
140 g (5 oz) White Fish Filet (Swai, Cod, Or Similar), Skinless And Boneless
