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.
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
See Blue Apron for the full recipe.