Fried Fish Sandwiches with Cucumbers and Tartar Sauce

Ingredients

• ½ cup mayonnaise
• ¼ cup finely grated lemon zest
• 2 Tbsp. fresh lemon juice
• 2 Tbsp. sweet relish
• 1 Tbsp. chopped drained capers
• 1 Tbsp. Dijon mustard
• 1 small garlic clove, finely grated
• Kosher salt
• 2 Tbsp. Old Bay seasoning
• 1 tsp. baking powder
• 1 tsp. cayenne pepper
• ¾ cup all-purpose flour, divided
• ¾ cup cornstarch, divided
• Vegetable oil (for frying; about 6 cups)
• 5–6 mini seedless or Persian cucumbers (our favorite!)
• ⅓ cup seasoned rice vinegar
• 8 potato rolls
• 2 Tbsp. unsalted butter, melted
• 1 large egg, beaten to blend
• ¾ cup light beer
• 8 4-oz. pieces skinless, boneless firm whitefish fillets (¾"–1" thick)
• ½ cup very coarsely chopped dill
• Kosher salt
• Lettuce leaves (for serving)
• A deep-fry thermometer

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