Fillet of Fish Sandwiches

Name: Fillet of Fish Sandwiches
Cuisine: American
Ingredients: 10 brussels sprouts, trimmed, then shaved as finely as possible; 1 cup freshly squeezed lime juice; ¾ cup granulated sugar; 1 cup sambal oelek; ½ cup fish sauce; 1 cup aioli (this page) or good-quality mayonnaise; 1 large pickle, cut into ¼-inch dice; 1 to 2 Tbsp pickle juice; 2 sprigs dill, fronds pulled from stems and finely chopped; 4 sprigs flat-leaf parsley, leaves pulled from stems and finely chopped; ½ cup all-purpose flour (Edison or Sequoia works well); 1 egg; 1 cup bread crumbs (see this page); 4 (3-oz) flaky white fish fillets (such as sand dab or black cod); 1 tbsp Vegetable oil (such as avocado or grapeseed) for panfrying; 4 burger buns; 1 Lacto-fermented bread-and-butter pickle slices

5 steps

Fish fillet sandwiches were a childhood favorite of mine (yes, fish sticks too). Ling cod and albacore tuna work well in this recipe, as does any flaky white fish. There are a few components to prepare from scratch for these sandwiches—bread crumbs for the dredge, aioli for the tartar, fried fish fillets—but the attention to detail in the preparation is what makes them a truly modern interpretation. Bread crumbs and aioli find good use in lots of other recipes and can be made ahead and kept on hand. If Brussels sprouts are not in season, substitute slivered cabbage, collard, or kale.

Updated at: Thu, 17 Aug 2023 02:31:40 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories819.2 kcal (41%)

Total Fat29.1 g (42%)

Carbs114.8 g (44%)

Sugars51.5 g (57%)

Protein30.4 g (61%)

Sodium5313.5 mg (266%)

Fiber4.9 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

Step 1

To make the slaw: In a small bowl, combine the brussels sprouts, lime juice, sugar, sambal oelek, and fish sauce and toss to coat evenly. Let sit at room temperature while you prepare the tartar sauce and fish.

Step 2

To make the tartar sauce: In a medium bowl, whisk together the aioli, pickle, pickle juice, dill, and parsley. Cover and set aside.

Step 3

To prepare the fish: Place the flour, egg, and bread crumbs in separate shallow bowls. Beat the egg until blended. Dredge a fish fillet in the flour, tapping off the excess, then coat in the egg, allowing the excess to drip off, and then finally dredge in the bread crumbs, again tapping off the excess. Place the prepared fillet on a plate. Repeat with the remaining fillets.

Step 4

Line a plate with paper towels or a brown paper bag and set near the stove. Set a large cast-iron skillet over high heat. Add a drizzle of oil to the hot skillet and tilt to coat the bottom. When the oil is hot, add two fish fillets to the hot pan and cook until browned on the underside, about 3 minutes. Flip the fillets and fry until the second side is well browned, another 3 minutes. Transfer to the prepared plate and repeat with the remaining two fillets.

Step 5

Put the buns, cut-side up, on a work surface. Place one fish fillet on each bun bottom half and spread the bun tops with the tartar sauce. Top each fillet with a generous scoop of slaw and pickles and then close the sandwiches with the tops. Serve immediately.