Crispy Fish Sandwich
— my life in the kitchen.

March 25, 2009

Crispy Fish Sandwich


  • Crispy Baked Fish Sandwich
  • Crispy Baked Fish Sandwich
  • Crispy Baked Fish Sandwich
  • Crispy Baked Fish Sandwich

It is Lent... and that means fish on Friday. I did have a slight memory lapse in NYC so if you don't count the first Friday of Lent (hence the prosciutto & mushroom pizza at Lombardi's in Little Italy... and the big fat burger at The Spotted Pig) then I've been successful on fish Friday.

Skip the bread and this is a yummy alternative for fish & chips. The most important step of the breading is the first coat of flour. If you skip this step... your coating will slide right off when cooking. I served it with oven roasted sweet potato fries... which I still can't get crispy in the oven. One thing at a time.

Crispy Fish Sandwich

INGREDIENTS

  • 4, 6 oz fillets red snapper, or any white fish
  • 1 cup all-purpose flour
  • 1 egg, beaten
  • 1/2 cup milk
  • 1 cup panko bread crumbs
  • Kosher salt and freshly ground black pepper
  • Extra-virgin olive oil
  • 1 cup mayonnaise, store-bought
  • 1 lemon, juiced
  • 1 handful fresh parsley leaves, finely chopped
  • 2 T capers
  • 1/2 cup dill pickles, minced
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • Ciabatta bread or rolls
  • Tomato, red onion & lettuce
  • Kosher salt and freshly ground black pepper
  • Old Bay seasoning

DIRECTIONS

Preheat oven to 350 degrees F.

Put a large sheet tray in oven and heat it for 1/2 hour.

Begin by patting the snapper fillet dry. Cut into 4-6 ounce pieces. Set up a breading station with flour, beaten egg and milk, and panko bread crumbs in separate containers. Season with salt, pepper and Old Bay. Dip each fillet into the flour, egg mixture, and then panko. Set aside on a tray at room temperature to let the coating set.

Pull out sheet tray from oven, add 2 T olive oil and place breaded fish on the hot sheet pan. Sprinkle with olive oil. Bake for 30 minutes or until golden brown.

Combine lemon herb mayonnaise ingredients in a bowl and blend until well combined. Season with salt and pepper, to taste. Split the ciabatta in half horizontally. Open it up and toast it in a hot oven until just warmed through. Smear each half with lemon herb mayonnaise and stack up lettuce, tomato and red onion on 1 half. Top with crispy panko fish fillet and top with the other half of bread.

2 comments:

  1. This looks delicious.

    I have to admit my favorite fried fish is from Luby's. I think I might have a new favorite.

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  2. I like this recipe the best. Mmmmm... fish.

    May I link to your blog? What could be more enticing than to read up about your newest nephew after savoring over a fish sandwich??? Nope. Can't think of anything better than that.

    matt

    ReplyDelete