Crispy Fish Sandwich

If you have the time and inclination to make telera (bread) for these sandwiches, you will be well rewarded. Simple rolls to make, they have a short rise and a subtle flavor. You must not skip the step of warming them in butter over the hot skillet before assembling the sandwiches. All of the other components are straightforward and take just a few minutes prep. I like to use halibut here, but another firm white fish would do well, just make sure it is not an overly oily fish.

Crispy Fish Sandwich

Prep Time 15 minutes
Cook Time 8 minutes
Adapted from Tu Casa Mi Casa
If you have the time and inclination to make telera (bread) for these sandwiches, you will be well rewarded. Simple rolls to make, they have a short rise and a subtle flavor. You must not skip the step of warming them in butter over the hot skillet before assembling the sandwiches. All of the other components are straightforward and take just a few minutes prep. I like to use halibut here, but another firm white fish would do well, just make sure it is not an overly oily fish.
No ratings yet
Servings 4 sandwiches

Ingredients
 

  • ½ red onion sliced
  • ½ cup apple cider vinegar
  • 1 ½ pounds halibut, skinless, or other firm white fish
  • salt and freshly cracked black pepper
  • ½ cup flour
  • 2 large eggs
  • 1 cup panko breadcrumbs
  • ½ teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ¼ cup light olive oil or canola oil for frying
  • 4 telera bread or ciabatta rolls, halved
  • 1 large avocado, or use ½ cup guacamole
  • 1 large tomato, sliced

Optional: Chipotle Cream Sauce

  • 2 chipotle chilis from a can, seeded and chopped
  • ¼ cup sour cream or full-fat Greek yogurt

Instructions
 

  • Place the sliced red onions in a small bowl or jar. Pour the apple cider over and make sure they are submerged. Set aside until assembling the sandwiches.
  • Prepare your other garnishes. If using the chipotle sauce, mix chilis and sour cream together and set aside. Mash the avocado flesh in a small bowl using a fork, so that you end up with a slightly chunky yet spreadable consistency. Slice the tomato.
  • Season the fish with a generous sprinkle of salt and pepper. Prepare three bowls for dredging the fish. In one, place the flour. In another, whisk the eggs, and in the third place the breadcrumbs mixed with the cumin and oregano.
  • Place a large deep skillet over medium high heat. Add the oil and keep warm while you dredge the fish. Start with the flour, knocking off the excess, then dip the fish in the eggs, letting the extra drip off, then finally dredge in the breadcrumbs.
  • Fry the fish over medium high heat for 3-4 minutes per side. It should be golden brown. If it’s darkening too quickly before it’s cooked through, turn the heat down. The time it takes to cook will depend on the thickness of your fillet. Remove to a plate after they are cooked through.
  • To assemble the sandwiches, wipe out your skillet and add a pat of butter to it over medium heat. Place the bread in the skillet, cut side down, and warm them in the butter for one or two minutes. Remove from the pan and smear some avocado on the bottom of the roll. Top with the tomatoes, then the fish, then a few sliced red onions. If using the chipotle sauce, smear a tablespoon on each top bun. Sandwich and serve!

Notes

  • To make a quick and classic guacamole, place a half finely chopped white onion, one chopped and seeded serrano chili, 1 chopped Roma tomato, and some salt in a bowl. Mash with the back of a spoon until the tomato breaks down a bit and it’s all combined. Mix in 3 smashed up avocados and taste for seasoning. Add salt if needed, stir again, and top with chopped cilantro.
Tried this recipe?Let us know how it was!
0 0 votes
Article Rating
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments

Perfect For Your Place

Popular on Zest K+H

Sorry, we couldn't find any posts. Please try a different search.

Recipes We're Loving