Flaky Fish Sandwich

July 12, 2010

Author Notes: The perfect fish sandwich paired with a delightfully sharp remoulade.mtlabor

Makes: 3-4 sandwiches

Ingredients

  • 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 This Recipe

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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!

More Great Recipes:
Sandwich|Bass|Lettuce|Mustard|Parsley|Seafood|Tarragon

Reviews (1) Questions (0)

1 Review

dymnyno July 16, 2010
It looks so good...I want one now!