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
Holy cow, this looks amazing!! I’m with you on the cheese and dill!!
Hi Lisa! Thanks for stopping by! Hope you enjoy the recipe 🙂 xoox
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!
Hi Charles, I have never had sambal oelek. What is it? 🙂
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!
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?
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!
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
Mayonnaise, sriracha and cucumber sandwiches……… 😀
OH. MY. YUM!
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.
now I HAVE to try it! thanks so much, Marsha! 🙂
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!
YUMMERS! Now I’m craving this!
Hi Karen! Thanks for visiting and commenting 🙂 enjoy!
I think I know what I’m havin for din-din! : )
Enjoy, Marsha! 🙂