This year our household made a decision to decrease our meat intake. This means leading a mostly pescatarian lifestyle. I’m particularly choosy when it comes to seafood. It’s amazing and one of my favorite things to eat when done well. The other side of the coin being that it is so easy to mess up and boy have I been burned in the past.
I have never liked fish sandwiches. Sure, I ate fish sticks when I was growing up, and I eat fish & chips now, but I have never ordered fish at a fast food restaurant.
Why would you order something when it looks like this? –>
These homemade sandwiches use a sustainable fish and are much healthier than what you’d find at a fast food restaurant. You can make these as healthy or indulgent as you choose. Swap the bun out for whole wheat and toss with a side of baked chips, or go all out and slather it with cheese and eat with some french fries. I like these sandwiches with a little bit of green on the top and a nice schmear of wasabi mayonnaise on one bun to give it a little spice. The mayonnaise, which I picked up at our local Trader Joe’s, is a modernized version of tartar sauce. Feel free to omit it or replace with the traditional tartar sauce if that’s your preference.
Homemade Filet-O-Fish Recipe
By Published: January 22, 2014
- Yield: 2 sandwiches
- Prep: 10 mins
- Cook: 5 mins
- Ready In: 15 mins
This recipe is adapted from Every Day with Rachael Ray.
Ingredients
- 2 white fish fillets ~6 ounces; preferably tiliapia or pollock
- Salt and freshly ground pepper to taste
- ¼ cup flour
- 1 eggs
- ¾ cup panko
- 1½ tablespoons chives finely chopped
- ½ teaspoon ground ginger
- ½ teaspoon ground garlic
- canola oil for shallow frying
- citrus wedges
- optional toppings cucumbers, lettuce
- wasabi mayonnaise
Instructions
- Season the fish fillets liberally on both sides with salt and pepper. You can substitute a seasoning of your choice to spice it up.
- Place the flour in a medium dish; beat the eggs and a splash of water in a second medium dish; and combine the panko with the chives, ginger and garlic in a third medium dish. Coat the fish evenly in flour, then egg, then panko mixture.
- In a large skillet, heat a shallow layer of oil, about 1/4 inch, over medium to medium-high heat. Fry the fish until golden, about 3 minutes on each side. Transfer to a paper towel-lined plate to drain and squeeze a wedge of lime or lemon over the fish.
- Serve on sandwich buns with wasabi mayonnaise and greens of your choice.
- Cuisine: Hapa
I have to admit to hating most chicken and beef, but loving even cheap horrible seafood. Fillet-o-fish, fake crab, supermarket sushi, yes yes and yes. I’ve never had fish sticks, though, because my Japanese American mother would have killed anyone who tried to serve me that as a kid. I bet they are delish.
Nope, no shame.
Looks tasty!