Parc's crispy Whitefish sandwich

Parc was just named one of the best new restaurants by the Detroit Free Press. It's also a great place to get seafood during the Lenten season.

Executive Chef Jordan Hoffman joined us in the FOX 2 Cooking School to show us how to prepare their crispy Whitefish sandwich. You can find his recipe below.

Parc is located in Campus Martius Park. For more information on the restaurant, visit

Crispy Whitefish Sandwich
Jordan Hoffman, executive chef, Parc
Serves 4

4 filets of Lake Superior whitefish (approximately 7 ounces each)
4 fresh-baked brioche buns
2 whole lemon

1 1.2 cyoes AP Flour
1/2 cup potatoe starch
1 tablespoon baking poweder
1 tablespoon salt
1 teaspoon groupd black pepe
12 ounces Atwater Dirty Blonde or Perrin 99 Problems IPA
2-3 tablespoons water (as needed)

Lobster Tartar Sauce:
1 cup of homemade mayonnaise
1/4 cup of chile sauce
Juice and zest of 1 lemon
2 tablespoons chopped cold water lobster
1 teaspoon chopped parsley
1 teaspoon minced shallots

Fennel Slaw:
1 bulb of fennel
1 tablespoon lemon vinaigrette
Dash of salt and pepper


  1. Heat oil to 365 degrees.
  2. While oil is heating, mix together flour, starch, baking powder, salt and pepper. Stir in beer and water (as needed).
  3. Season whitefish with salt and pepper, dredge in batter mixture shaking off excess liquid. Slowly drop into hot oil.
  4. Cook for 3-4 min or until golden brown, drain on paper towel to absorb excess oil.
  5. Serve on a toasted brioche bun, garnished with tartar sauce and fennel slaw, along with a lemon wedge.