fillet-o-fish sandwich

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~ 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.



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