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Author Notes: The perfect fish sandwich paired with a delightfully sharp remoulade. —mtlabor
Makes 3-4 sandwiches
- 2 tablespoons olive oil, divided
- 1 cup panko
- 1 teaspoon Old Bay seasoning
- 1/2 cup fromage blanc
- 1 tablespoon Dijon mustard
- juice from 1 lemon
- 1 teaspoon Tabasco sauce
- 2-3 small sweet Gherkins, minced
- small handful Italian parsley, chopped
- 1 teaspoon tarragon
- salt and pepper to taste
- 4 whole wheat hamburger buns, toasted
- 1/2 to 1 lb. small filleted bass
- lettuce and sliced tomatoes, for serving
- In a small skillet, heat 1 tablespoon olive oil under medium high heat. Turn heat down to medium and add the panko and toast for about 3-5 minutes, or until golden brown. Turn off the heat and add the old bay seasoning and stir until well incorporated. Transfer the seasoned panko to a plate and set aside.
- To make the remoulade (which is similar to a tartar sauce), mix the fromage blanc, mustard, lemon juice, tabasco sweet gherkins, parsley, and tarragon in a small bowl. Season with salt and pepper to taste and store in fridge until needed.
- Heat a large skillet under medium high heat and add remaining olive oil. Season bass fillets with salt and pepper and add to skillet. Cook until white throughout, about 2-4 minutes per side, depending on the size of your fillets. Ours were really small, so it was more on the 2 minute side. Place finished fillets on a plate until you're ready to assemble your sandwiches.
- To put together the sandwich, toast the buns and smear one side with a good amount of remoulade. Place some lettuce and a sliced tomato on the other bun. Press each fillet carefully into the panko and transfer to the toasted bun atop the lettuce and tomato. Close sandwich and eat!