Fried Fish Sandwich
A fried fish sandwich, dripping with tartar sauce, is one of the great pleasures of summer, and very easy to make at home.
Servings: 4 People
Ingredients
For the Lemon Basil Tartar Sauce
- ½ cup mayonnaise
- Juice of 1/2 lemon
- 2 tablespoons minced cornichons (baby pickles)
- 2 tablespoons minced scallions
- 1 tablespoon capers (drained and rinsed, then minced)
- 2 teaspoons coarse Dijon or Creole mustard
- 1 tablespoon minced basil
- 1 tablespoon chopped fresh parsley
- Kosher salt
- Freshly ground black pepper
For the Halibut Fried Fish Sandwiches
- ¾ cup all-purpose flour
- 1 large egg
- ½ cup milk
- ½ teaspoon hot sauce
- 1 cup panko bread crumbs
- 4 (6-ounce) pieces halibut
- Vegetable or canola oil (for pan frying the fish)
- 4 potato or other rolls
- Several pieces of leaf or romaine lettuce (torn to fit size of the rolls)
- 1 ripe tomato (sliced)
- Lemon wedges (for serving)
Instructions
- Preheat the oven to broil.
- Make the Tartar Sauce. In a small bowl, mix together the mayonnaise, lemon juice, cornichons, scallions, capers, mustard, basil, parsley, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Have all of the sandwich rolls and toppings ready to go so that when the fish is cooked so you can assemble the sandwiches right away.
- In a shallow, wide bowl, mix the flour with 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper. In another shallow, wide bowl, beat the egg with the milk and the hot sauce. Place the panko breadcrumbs in a third shallow wide bowl.
- Heat enough oil to come up 1/4-inch high in a large skillet over medium-high heat. While the oil is heating, dredge each piece of fish first in the flour, shaking off any excess, then in the milk mixture, allowing any excess to drip back into the bowl, then finally dredge the fish in the breadcrumbs. Fry the fish in the oil for about 4 minutes on each side until the fish is golden brown and cooked through. Remove with a slotted spatula and place on a paper towel-lined plate or surface to drain for a minute.
- While the fish is cooking, broil the buns, cut side up, for just a minute until lightly browned. Place a piece of cooked fish on the bottom half of each roll, and top with a spoonful of the tartar sauce. Top with the lettuce and tomato, and then top with the second half of the roll. Serve immediately, with the lemon wedges.
Notes
You can use any firm-fleshed, flaky, thick white fish filet for these sandwiches. Halibut, cod, haddock, and scrod are some good choices.
Nutrition
Calories: 665kcal | Carbohydrates: 56g | Protein: 47g | Fat: 28g | Saturated Fat: 5g | Cholesterol: 139mg | Sodium: 801mg | Potassium: 923mg | Fiber: 3g | Sugar: 9g | Vitamin A: 652IU | Vitamin C: 8mg | Calcium: 237mg | Iron: 4mg