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Oh, so crunchy fish sandwiches with melted cheese, soft brioche buns and homemade tartar sauce! Seriously, so so good.
This is a classic fish sandwich. There are no frills, no fuss. All you need is a simple topping that gives the lightest, crispiest exterior (thanks to panko breadcrumbs), some good old-fashioned American cheese slices, soft, toasted brioche buns, and a homemade tartar sauce.
As for the fish, I prefer Orange roughy or Petrale sole fillets, but you can also use flounder or cod. You can also add a coleslaw, although I personally find that plain coleslaw is best here. And this homemade tartar sauce really is all you need to round off that perfect sandwich (and don’t worry—it doesn’t require too many ingredients).
You can keep your fish warm and cozy in a 100°C oven for up to 30 minutes before assembling all the sammys. Serve with fries or chips and a couple of ice cold beers for a side dish for a well rounded meal.
- 4 Orange roughy or Petrale sole fillets, Cut each crosswise into 8 pieces
- 1 teaspoon Old Bay seasoning
- Kosher salt and freshly ground black pepper, taste good
- 1 Cup buttermilk
- 1 large egg
- 2 tablespoon hot sauce, Optional
- ½ Cup all purpose flour
- 1 Cup Panko*
- 6 cups Vegetables, oil
- 4 Brioche Hamburger Bun, lightly toasted
- 4 slices american cheese
for the homemade remoulade
- ½ Cup mayonnaise
- 3 tablespoon Dill Cucumber Relish
- 1½ tablespoon chopped fresh dill
- 1 teaspoon freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper, taste good
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Season fish with Old Bay seasoning, salt and pepper.
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BUTTERMILK MIX: In a medium bowl, whisk together the buttermilk, egg, and hot sauce.
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Dredge the fish individually in flour and dip in it BUTTERMILK MIXthen dip in panko and press until coated.
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Heat vegetable oil in a large stockpot or Dutch oven over medium-high heat until a deep-fry thermometer reads 360 degrees Fahrenheit.
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Add the fish in batches and fry until golden, about 3-4 minutes, turning occasionally. Place on a wire rack baking sheet and keep warm.*
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To serve, spread the rolls with remoulade and top with fish and cheese slices.
for the homemade remoulade
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In a small bowl, whisk together the mayonnaise, relish, dill, and lemon juice. Season with salt and pepper.
*Fish can be kept warm in the oven at 200 degrees F for up to 30 minutes.