Does anyone else think of Tim Meadows whenever they hear the term “fish sandwich”? Just me? I’m OK with that…
Anyhow, this was the first time I’ve made a fish sandwich, and it wasn’t nearly as tricky as I thought it would be!
Hake fillets are coated with panko, fried till crispy and topped with homemade tartar sauce and cole slaw. I really liked the addition of capers in the tartar sauce. Using a mix of Dijon and water as a way to get the breadcrumbs to stick added a really nice flavor to the fish.
I really love cole slaw, but found that the combination of the tangy tartar sauce plus a big side of tangy cole slaw was a bit too much. I’d suggest serving these sandwiches with a different side dish.
Just a note – the recipes from Blue Apron call for “1 bunch” of herbs, and that correlates to the size of the “bunch” they send if you’re using their service (which I’m absolutely in love with!). I’d say their bunches are about 1-2 tablespoons.
Crispy Fish Sandwiches with Coleslaw & Homemade Tartar Sauce
Makes: 2 Servings
Calories: About 700 Per Serving
2 Hake Fillets
2 Potato Buns With Celery Seeds And Salts
1/2 Cup Light Mayonnaise
1 Pound Green Cabbage
1 Large Bunch Parsley
1 Tablespoon Champagne Vinegar
1 Tablespoon Capers
1 Tablespoon Sugar
1 Mini Bottle Tabasco Hot Sauce
1/2 Cup Panko Breadcrumbs
1/4 Cup Dijon Mustard
1. Prepare the ingredients:
Wash and dry the fresh produce. Peel and mince the shallot. In a small bowl, combine half the minced shallot, vinegar and sugar. In a medium bowl, whisk together the mustard and ¼ cup of water until smooth. Cut out and discard the core of the cabbage; thinly slice the leaves. Place the cabbage in a large bowl and toss with 1 tablespoon of salt. Pick the parsley leaves off the stems; discard the stems and finely chop the leaves. Roughly chop the capers. Split the buns. Halve the fish fillets horizontally.
2. Make the coleslaw:
To the bowl of salted cabbage, add the shallot-vinegar mixture, half the parsley, 1 tablespoon of the mustard-water mixture, 1 tablespoon of mayonnaise and as much of the Tabasco sauce as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper to taste; toss to combine.
3. Make the tartar sauce:
In a medium bowl combine the capers, 1 teaspoon of the mustard-water mixture and the remaining mayonnaise, minced shallot and parsley; season with salt and pepper to taste. Stir until fully incorporated.
4. Coat the fish:
Season both sides of the fish pieces with salt and pepper. Place the breadcrumbs in a bowl. Working one at a time, dip the seasoned fish pieces into the remaining mustard-water mixture (letting any excess drip off), then completely coat with the breadcrumbs (shaking off any excess). Transfer to a plate. Repeat with the remaining fish pieces.
5. Cook the fish:
In a medium pan (nonstick if you have one), heat a thin layer of oil on medium-high until hot. Add the coated fish and cook 3 to 4 minutes per side, or until golden brown and cooked through. Transfer to a paper-towel-lined plate; season immediately with salt and pepper. Carefully discard the oil. Wipe out the pan.
6. Toast the buns & finish your dish:
In the same pan used to cook the fish, heat 2 teaspoons of olive oil on medium-high until hot. Add the buns, cut side down, and toast 1 to 2 minutes, or until golden brown; transfer to a work surface. Spread the cut sides of the toasted buns with the tartar sauce. Stack 2 pieces of the cooked fish on the bun bottoms. Top with some of the coleslaw. Serve with the extra coleslaw, tartar sauce and the remaining Tabasco sauce on the side. Enjoy!