In my quest to try to eat more fish, I made some crispy fish sandwiches from tilapia filets. I think they would have been better with some lettuce and tomato but I had neither around so I just added some tartar sauce and a slice of white onion. If you like, you can soak onion slices in ice water while you’re fixing everything else. That takes a bit of the sharp flavor away and leaves you with a more mellow crunchy onion slice.
I don’t really measure when I mix up tartar sauce. I often make it with just mayonnaise, a bit of ketchup and lemon juice. Sometimes I add diced dill or sweet pickles. Sometimes I add capers. This batch had capers and I used half mayonnaise and half sour cream, as per a sauce I saw in a recent issue of Cooking Light , where I got the idea to make the fried fish sandwiches.
Fried Fish Sandwich
- 2 Tbs mayonnaise
- 2 Tbs sour cream
- 1 tsp lemon juice or wine vinegar
- 1 Tbs capers chopped
- 1 tsp parsley chopped
Fried Fish Filets
- 4 pieces of white fish filets
- 1/4 cup flour
- 1 egg
- pinch of salt
- 1 cup panko or plain bread crumbs
- oil for frying
- tomato slices
- onion slices
- Mix the tartar sauce together and set aside.
- Put the flour in one shallow dish, the egg and salt in another, and the bread crumbs in a third.
- Mix the egg and salt together with a fork until well blended.
- Dip each piece of fish into the flour and coat both sides, then into the egg and coat both sides, then into the bread crumbs, pressing down lightly so the bread crumbs adhere.
- Heat a bit of oil in a large skillet. You don't need tons...maybe 1/4" in depth.
- Cook each fish filet about 3 minutes on each side, depending on thickness. Poke with a fork and you should be able to feel when they're cooked through. Cook in batches rather than crowding the fish.
- Remove to a paper towel lined plate.
- Toast the buns and add a piece of fish to each. .
- I usually let everyone make their own sandwiches at the table so they can add whatever sauce and condiments they want.