SandwichJanuary 14, 2018
Fish Sandwich
A fish sandwich you will have dreams about. Light, flaky cod enveloped by crispy panko, complimented by tangy coleslaw, on a buttery bun.
What’s not to love?
Serves: 4
Time: 30 minutes
Mise en Place
Staples
- 1/4 cupmayo
- 1 tspdijon mustard
- 1 tsppickle juice
- 1/4 tspcelery seeds
- ap flour
- panko
- canola oil
- 1/2 tspwhite pepper
- 1/4 tspsea salt
- kosher salt
Dairy
- 2 largeeggs, beaten
- 1/4 cupbutter, melted
Veggies
- 1 cupcabbage, shredded
- 1/4 cupcarrot, grated
Bread
- potato rolls
Fish
- 1 piece (~.75lb)cod
Equipment
- 3big plates
- 1skillet, medium hot
- 1mixing bowl
- 1broiler
- 1plate, adorned with paper towels
Directions
- combine mayo, mustard, pickle juice, celery seedds, white pepper, and sea salt. taste and adjust
- fold cabbage and carrot into mayo dressing, set aside
- take cod out of fridge. With the thick end, cut into 2 pieces and butterfly it. cut the middle into one piece, with the top slice in two. you are looking to manufacture 3 patties and two sticks. One will sandwich will have two sticks. More panko == better? you decide
- season fish
- arrange 3 plates for your fry station, first has flour, second egg, third panko
- Pour oil in skillet till you get about 1/2 inch of depth. Heat. After a few minutes, use a panko crumb to test if its ready.
- when oil is ready, dip fish in flour, both sides, shake of excess, then in egg, shaking off extra, then panko, and then into the skillet. I do this one fish at a time.
- fry 3-4 minutes a side, until browned and deliciousness maximized
- meanwhile, butter the rolls and broil till just toasty
- when fish is done, evac to plate with paper towels to drain
- to assemble, place fish on bottom portion of bun, top with coleslaw mixture, then place top bun
- serve hot.