Yield:  4 sandwiches

1 cup all-purpose flour
1 cup cornstarch
1 teaspoon kosher salt
2 tablespoons lemon zest
12 ounces Tieton Cider Works Yakima Dry-Hopped cider
1 egg

1 large red bell pepper, roughly chopped
1/2 cup mayonnaise
1 tablespoon finely chopped fresh chives
Lemon juice, to taste
Salt, to taste

6-10 cups high-heat vegetable oil for frying
1 1/2 pounds whitefish (such as cod, haddock, flounder or halibut) cut into 4 1/2- to 1-inch-thick pieces
4 soft burger buns
8 leaves of romaine
Very thinly sliced red onion
    

In a large bowl, combine the flour, cornstarch, salt, lemon zest, cider and egg.  Whisk until the batter is smooth.  If it looks a little thick, add a tablespoon or two of water to thin.  Cover and refrigerate for at least 15 minutes and up to 2 hours.  

While the batter is resting, make the mayonnaise: Place the bell pepper in the bowl of a food processor and pulse until the juices are released and the pepper is finely chopped (take care not to process the pepper into a paste).  Place the chopped pepper in a fine mesh strainer set over a small bowl.  Gently press on the chopped pepper to release excess juices.  Remove the juices and transfer the pepper to the bowl.  Add the mayonnaise, chives, 1 teaspoon of lemon juice and a generous pinch of salt.  Stir to combine.  Taste and add more lemon juice or salt as needed.  Set aside.

*Note: Red Pepper Mayonnaise will keep, covered, in the refrigerator for up to 2 days.