Better Than A Classic Fish Sandwich
June 10, 2016
Categories: Dinner, Lunch, Fish, Halibut, Dairy, North American, Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Small Batch Cooking, Entertaining, Game/Sports Day, July 4th, Labor Day, Ladies Luncheon, Summer, Sunday Dinner, Weeknight Meals, Food Processor, Hand Mix/Whisk, Oven Bake, Refrigerator, Processed Cheese, Herbs, Sandwiches, Spring more
"Simple and delicious. First, I find that a sturdy or a thick white fish; such as halibut (my choice); or cod works best. A thinner or more delicate fish, just don't hold up as well. Now, shredded iceberg lettuce, bread and butter pickles; and, a sesame seed bun is really the only way to go. It sounds a little like the 'Old McDonald's Commercial.' And, yes, it is similar to their 'Fillet O Fish;' but, no cheese on mine ... but that is optional - and, all fresh made. Now, I do jazz it up with a lemon herb caper aioli, which really takes it over the top. A perfect sandwich in my opinion. Served some fries or chips on the side."
- FOR SANDWICH
- FOR FISH
- FOR AIOLI (makes 1 cup)
- Serving Size: 1 (535.3 g)
- Calories 1237.6
- Total Fat - 85.7 g
- Saturated Fat - 36.3 g
- Cholesterol - 263.3 mg
- Sodium - 2294.9 mg
- Total Carbohydrate - 76.9 g
- Dietary Fiber - 4.4 g
- Sugars - 18.3 g
- Protein - 42.5 g
- Calcium - 483.2 mg
- Iron - 4.3 mg
- Vitamin C - 34 mg
- Thiamin - 0.4 mg
Aioli ... First, it makes a bit more than you will need for this; but, this will last a good 3-4 days in the refrigerator. Besides, it is good on other sandwiches; or, as a sauce on grilled chicken or vegetables too. So, simply add the mayonnaise, lemon zest and juice, capers, herbs; and, mix until well combined. Season with salt and pepper to taste. Cover with plastic wrap; and, refrigerate until ready to use.
Panko ... Now, this isn't necessary; but, I really prefer to pulse them a couple of times in the food processor. They just get a 'finer' texture; and, I think they work better on the fillets. Again, this is optional.
Fish ... First, let the fish rest on the counter to take the chill off. You don't want to cook with cold seafood. Now, set up your 3 breading stations, in shallow pans or pie plates. The first one, add your flour, 1/2 teaspoon salt and pepper. The second one, the egg and milk. And, the last one; panko bread crumbs, 1/2 teaspoon salt and pepper, and the Old Bay seasoning. It seems like a lot of salt; but, it isn't. You need to season every layer.
Season your fish on both sides with the remaining salt and pepper, 1/2 teaspoon each. Then, dip in the flour mix, egg mix; then, into the panko mix. Make sure to press it in to the panko crumbs well; so, it is completely coated. Set on a wire rack (if you have one), or on a plate. This will allow the breading to rest and dry a bit, before baking - Just 5-10 minutes.
Line a baking sheet with parchment paper; and, spray with either a non-stick spray, or olive oil - make sure it is coated well. Set the fish on top of the parchment; and, spray the top of the fish too. This will allow the panko coating to brown.
Bake ... On the middle shelf, in a 350 degree oven for 20-30 minutes; it really depends on the thickness of the fish. You want the fish tender and flaky. My halibut, usually takes between 20 and 25 minutes. If you want to add the cheese; add it the last 2-3 minutes until melted.
Sandwich ... Add a little aioli to the bottom bun, a little lettuce, the fillet, pickles (4 or more per sandwich), more lettuce, sauce; and the top bun.
Serve and ENJOY! ... Add some fries or chips on the side. Now, my friend insisted on adding cheese on hers. That is up to you. Makes for a nice sandwich night too. You can also makes sliders too; which are great for a BBQ party or game/card night.
Tips & Variations
- Olive oil or a non stick spray