California Central Coast Recipes
Fish Sandwich, Romantic Table Style
Most of us that like fish, adore fish sandwiches. BUT what restaurants "throw at you" is not only pretty crude, it is over-cooked and lacking in "style," "eye-appeal," "flavor" and of course healthiness! The key to a great fish sandwich is EVERYTHING including the tartar sauce needs to fresh. So we came up with an easy recipe that's pretty "fool-proof," but also easy and quick to make, yet healthy enough that it won't derail our diets.
Frying fish is not hard. The trick is to evenly coat the fish and allow the coating to set and dry a bit before frying. The purpose of the coating is to keep moisture in NOT absorb oil! To minimize oil absorption fry at a temperature between 350F and 400F max.
The final touch is the tartar sauce. The ingredient ratios are our suggestion -but use your own taste to come up with your personal "signature" version.
Preparation time: 30 minutesCooking time: 10 minutes
1/2 cup Mayonnaise
1/4 cup Sweet Relish
1/2 cup White Onion chopped
1/4 cup Dill Pickle chopped
1 Tablespoons lemon Juice
few Grinds Black Pepper
8 oz. Fresh White Fish Fillets
1 Fresh Egg
1 Tablespoons Water
2/3 cup Flour
1/3 cup Plain Dry Bread Crumbs
1/2 teaspoons Dried Marjoram
1/4 teaspoons Sea Salt
3 to 4 tablespoons Canola Oil
2 Fresh Rustic-style Buns
2 Fresh Lettuce Leaves
1 For the fish fillets. If necessary, cut the fillets into sandwich size pieces. Mix the flour and bread crumbs together.
2 Lightly beat the egg with the tablespoon of water. Drag the fillets into the egg-mixture, evenly coating each side. Allow excess egg to flow off, then dip the fillets into the flour mixture, carefully coating each side. Place the fillets on a rack and allow to dry a bit for 20 to 30 minutes.
3 While the fillets are setting up, make the tartar sauce by mixing the mayonnaise, relish, pickle, onion, lemon juice and pepper together. Taste and adjust by adding extra pickle, relish etc... as desired. Refrigerate if not using immediately.
4 When ready to cook the fillets, add the oil to a non-stick saute pan over medium heat, it should be just a film on the bottom. When the oil is hot (350F) add the fillets without crowding (do in a couple of batches if necessary) and saute each side, turning once until golden brown -about 3-4 minutes each side. Shake the pan occasionally to prevent sticking.
5 While the fish is cooking, slice and warm or toast the buns.
6 When the fish is done, serve on a warm bun with fresh lettuce and a dollop of fresh tartar sauce.
A dry young California Chardonnay will pair very well.