Crispy Fish Sandwich
For the fish:
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4 filets of a thin, white fleshed fish like flounder, fluke or snapper
1-2 cups flour, for dredging
1-2 eggs
3-4 cups panko breadcrumbs
clarified butter, for cooking or cooking oil
salt, to taste
Use a sharp knife to butterfly the fish to make it as thin as possible. This will give the filet a very nice crunch. If you’re using a very thin fish, you cans skip this step.
Place the flour in one dish or bowl. Place the eggs in a separate bowl, whisk well. Place the breadcrumbs in a third dish. Dredge the fish in flour to coat well. Shake off any excess and transfer to the eggs. Remove from the eggs, allowing any excess to drip off and then dredge in the breadcrumbs, pressing lightly to make sure the fish is evenly coated.
Heat the clarified butter (or oil) in a deep, heavy-bottomed skillet over medium heat, if using a thermometer about 325-335˚F. Shallow fry the fish until golden brown on both sides. Remove from the oil and drain on paper towels. Lightly salt while warm.
For the sandwich:
your favorite seeded buns
prepared fish filet
American cheese
tartar sauce, recipe below
To make the sandwich, spread a generous layer of tartar sauce on both cut sides of your bun. Top the bottom bun with a crispy filet, top the fish with a slice of cheese. Top the sandwich with the bun and enjoy.
Tartar sauce:
1 cup mayonnaise
2 tablespoons capers
2 tablespoons dill pickles, finely chopped
2 tablespoons shallots, minced
2 tablespoons dill fonds, chopped
Italian parsley leaves, finely chopped
Salt and pepper, to taste
1-2 dashes hot sauce
juice from 1 lemon, freshly squeezed
pinch salt
Mix together all ingredients for the tartar.