Crisp Fish Sandwich

  • 27 Oct - 02 Nov, 2018
  • Mag The Weekly
  • Cookery



· 4 to 6 strips of bacon

· 4 skinless fillets of rock cod or other bass, seabass, walleye, etc.

· Salt

· 1 cup flour

· 2 eggs, lightly beaten

· 1 cup breadcrumbs

· Peanut oil for frying

· 4 large lettuce leaves

· 4 to 8 slices of tomato

· Buns for the sandwiches

Tartar Sauce

· 1 cup mayonnaise

· 2 teaspoons Dijon mustard

· 2 teaspoons lemon juice

· Tabasco or BBQ sauce to taste

· 1/2 cup chopped pickles

· 2 teaspoons capers, chopped

· 1 small shallot, minced

· 1 tablespoon minced chives

· Salt and pepper


If you're making homemade tartar sauce, do this first by mixing everything in a bowl. Cover the bowl with plastic wrap and set in the fridge.

Fry the bacon slowly in a pan until almost crispy; you want a little bend in your bacon for a sandwich. Set the bacon aside and discard the fat in the pan, or reserve it for another recipe.

Get all your fixins' ready for the sandwiches, and get three shallow containers out for the dredging station: One for the flour, one for the beaten eggs, and one for the breadcrumbs.

Take the fish out of the fridge and salt them. Pour the oil in the pan you fried the bacon in and heat it over medium-high heat until it's about 350°F – if you don't have a thermometer, flick a little flour into the oil. When it sizzles immediately, you're ready. Turn the heat down to medium for a moment.

Dredge the fish fillets in flour, then dip in the egg, then in the breadcrumbs. If you want a really thick and crispy crust, dip the fillets in egg and breadcrumbs a second time. Turn the heat to high and gently lay the fillets into the pan. Make sure they are not touching each other. Let them fry for a minute or so, then adjust the heat down; adding the fish drops the heat of the oil, which is why you want to kick the heat up for a minute or two to compensate. If you can't get all the fish into the pan at once, fry in batches.

Fry the fish until they are golden brown, about 2 to 5 minutes per side; use the longer range if your fish fillets are thicker than an inch. Set on paper towels to drain.

Spread the tartar sauce on both sides of the buns, and then add the lettuce, fish fillets and tomatoes. Enjoy!