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fillet-o-fish sandwich

~ fillet-o-fish sandwich ~

This is an amazing fish sandwich. I started with THIS recipe and then did some serious tweaking. The original recipe is fantastic too, but I like cheese, onion and dill on my fish sandwiches. Try it both ways and see which one you like best…or, maybe you’ll do some tweaking of your own 😉

3 big pieces of whitefish (we used Swai)

light olive oil for oven- frying

for flour/egg mixture:

1 cup all-purpose flour

1 egg

1 cup milk

for panko coating:

1 and 1/2 cups panko

salt and pepper

for the lemon mayonnaise sauce:

1/2 cup mayonnaise

1/2 cup sour cream

juice of one lemon

zest of 1/2 lemon

2 Tablespoons chopped, fresh dill

1/4 cup chopped, fresh basil

1/4 cup onion, chopped fine

for sandwiches:

sourdough baguette or ciabatta

1 cup spring greens or arugula

6 slices extra sharp Vermont white cheddar cheese (we use Cabot)

1 beefsteak tomato, sliced thin

Heat oven and large jellyroll pan at 350 degrees F for 30 minutes.

Pat fish so it’s very dry. Dip each fillet in the flour/egg mixture. Then dip in panko to coat. Set fillets on a plate to rest for the 30 minutes that the oven and pan are heating.

Pull sheet from oven, and pour about 1/3 cup of olive oil on the tray. Carefully place the breaded fish on the tray and sprinkle with a little more oil. Bake for 30 minutes or until fish is completely cooked through, flaky and golden.

Combine the ingredients for the lemon-herb mayo. Season to taste. Toast split baguette or ciabiatta halves in warmed oven until heated and toasty. Smear each side with lemon-herb mayo, Stack up a piece of fish, cheese, arugula, tomato and more fish and cheese if you wish. Serve with more of the mayo and lemon wedges on the side.

Enjoy!

~Melissa

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17 Comments

  2. Hi Melissa, I love a nice fillet of fish in a sandwich – it’s one of those fillings people don’t think of much when making a sandwich tbh and it always goes so well! I think a bit of sambal oelek would work really well too for a bit kick!

    Reply

      1. It’s a chilli purée/paste type o’ thing. Really good – the one I buy isn’t too strong and is just enough to add a kind of salty, hot kick to all sorts of things! Would definitely recommend finding some!

        Reply

        1. I’ll look for it! My “go to” condiment for the red pepper kick is Sriracha 🙂 I wonder if they’re at all the same?

          Reply

          1. Ah, no – nothing like sriracha. I’ve actually gone off sriracha recently… been eating way too much 😀 Sriracha is a different type of chilli, and it’s smooth like ketchup. Sambal oelek is coarse, with defineable pieces of chilli skin and seeds inside!

          2. oh my! that sounds really good. I will look for it and try it. thanks so much for recommending 🙂 …I know what you mean about Sriracha…after awhile it seems like a good idea to put it on everything! hee hee

  3. I think the sambal (thats what we call it in my house) is actually a regularly used condiment w/most Indian dishes. Try seasoning cubed up chicken breasts or pork loin w/soy sauce,cumin,cinnamon,cayenne pepper,ginger,tumeric & poultry seasoning stirred together & poured overthe meat once its been browned in a skillet.serve it over plain white or brown rice w/a couple of fried overeasy eggs on the side,with little tastes of the sambal sauce w/each bite! You can thank me later! We call it Nossie.

    Reply

  4. Sambal is actually a regularly used condiment w/most Indian dishes. Try seasoning cubed up chicken or pork w/soy sauce,cumin,cinnamon,cayenne pepper,ginger,tumeric & poultry seasoning stirred together & poured overthe meat once its been browned in a skillet.serve it over plain white or brown rice w/a couple of fried overeasy eggs on the side,with little tastes of the sambal sauce w/each bite!

    Reply