Description
This Crunchy Panko Crusted Fish Sandwich is a delectable delight that will tantalize your taste buds! This fish sandwich is served on a soft, toasted brioche bun and topped with peppery arugula, and a tangy tartar sauce coleslaw. But that’s not all! The dish is also accompanied by a side of Hand Cut Fries that are perfectly cooked to a crispy golden-brown and seasoned with just the right amount of salt.
Ingredients
Scale
- 2, 4 to 5-ounce white fish filets, skin-off and boneless
- 2 hamburger-style brioche buns
- 1 teaspoon sesame seeds
- 3/4 cup oil for frying
- 2 tablespoons butter, plus enough melted for toasting the buns
- 1/2 cup AP flour
- 1/2 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 eggs, beaten
- 1 1/2 cups panko bread crumbs
- 1 cup coleslaw mix (green and red cabbage)
- 2 ounces fresh baby arugula
FOR THE TARTAR SAUCE:
- 3/4 cup mayonnaise
- 1 tablespoon dill relish, plus a teaspoon of the liquid
- 1 tablespoon sweet relish
- 1 1/2 teaspoons stoneground mustard
Instructions
- Combine all of the ingredients in a bowl for the tartar sauce. Mix well.
- Add a few tablespoons of the homemade tartar sauce to the coleslaw mix. Coat well.
- Place both the tartar sauce and coleslaw in the fridge while you prepare the fish.
- Heat the oil and melt the two tablespoons of butter in a deep frying pan (350° to 375°).
- Prepare the dredging station by combining the flour, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, garlic powder and onion powder in a bowl. Whisk the eggs in a separate bowl. Add the panko breadcrumbs to another bowl.
- Pat the fish dry and season on both sides with salt and pepper.
- Lightly coat the fish in the flour. Shake off any excess.
- Fully dip in the beaten egg, allowing any excess to drain off.
- Add the fish to the panko breadcrumbs, making sure to coat on all sides and the edges.
- Place the fish in the heated oil. Allow to fry until fish is fully cooked and crispy on all sides. Time will depend on the thickness of the fish (Approximately 6 minutes on one side and another 3 minutes on the other for a thicker cut of fish).
- While the fish is frying, brush the melted butter on the inside of the buns. Flip and brush the top of the buns with butter and sprinkle on sesame seeds. Toast in a toaster oven or oven.
- Once the fish is fully-cooked and crunchy, allow to drain any excess oil on paper towels. Sprinkle with a touch of kosher salt.
- Build the sandwich by adding a layer of homemade tartar sauce and a small handful of fresh arugula to the toasty bottom bun. Place the fish. Top with the coleslaw mix and top bun.
- Serve with homemade french fries or chips.
- ENJOY!
Notes
-
- For best results, use fresh fish.
- Coating the fish in seasoned flour first with help the crunchy panko breadcrumbs adhere to the fish when frying.
- Make sure the oil is at the perfect temperature (between 350° and 375°)
- If preparing homemade shoestring french fries, start deep frying them prior to frying the fish.
- Fry the fish until it’s golden brown and crispy.
- The homemade tartar sauce and coleslaw mix can be prepared ahead of time (recommended).
- As an alternative to the tartar sauce coleslaw and arugula, add lettuce and tomato toppings.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Moderate
- Cuisine: Seafood
Nutrition
- Serving Size: 1 sandwich