A few weeks ago I had one of the best fish sandwiches of my life. Craving it a few nights later, David helped design this delicious fish sandwich meal that nearly matched the original. Clearly it is a requirement to serve fish with potato crisps and I highly recommend that you do! This dinner is easy for a weeknight and would be a hit if made for friends. Extra napkins are a plus!
1 egg white
1/2 cup beer (lighter is better)
2 cups panko bread crumbs
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 cup fresh parsley leaves chopped
2 lbs white cod fillets
4 ciabatta buns
1 cup mayonnaise
3-4 pickes finely chopped
1 lemon squeezed
1. Combine mayo, chopped pickles and lemon juice and mix well. Set in fridge until ready to eat dinner.
2. Combine egg and white and light beer, beat until mostly combined. Place in a shallow bowl.
3. Combine panko bread crumbs, salt, peppers and parsley and mix well. Place in a shallow bowl or on a plate.
4. Heat deep pan on medium high. Add vegetable or olive oil about 1/2 in deep in the pan.
5. Cut fillets to size with the ciabatta bun since you will be making a sandwich.
6. When ready to eat, dip fish in egg/beer mixture and then dredge through panko mixture. Pat the breadcrumbs around the fish to cover the entire fillet.
7. Add the fish to the hot oil and let cook until browned on each side, about 3-4 minutes.
8. Repeat with other fillets. Transfer to a plate in a warmed oven until ready.
9. Toast the ciabatta rolls, top with fish fillet and then aioli sauce. Serve immediately.