Panfried Cod Sandwich
natalie
Recipe from Mary’s Fish Camp in NYC.
ingredients
- For Tartar Sauce:
- 1/2 cup mayonnaise
- 2 TBS finely chopped red onion
- 2 TBS finely chopped cornichons
- 1 TBS drained capers, finely chopped
- 1 tsp fresh lemon juice
- For Sandwiches:
- 2 (7-oz) cod, haddock, or pollack fillets, skin and pin bones removed
- 1/2 cup milk
- 1/2 cup all-purpose flour
- 2 1/2 TBS finely crushed crackers
- 2 crusty rolls, such as ciabatta (6 to 8 inches by 3 inches)
- 1 large tomato, cut crosswise into 1/4-inch thick slices
- 1/2 cup mixed baby greens
- 1/2 cup thinly sliced red onion
- 2 TBS soybean oil
directions
- 1
Tartar Sauce:
- 2
Stir together all sauce ingredients and 1/2 tsp pepper, then chill.
- 3
Sandwiches:
- 4
Soak fillets in milk in a shallow bowl, turning once, about 2 minutes total, then lightly shake off excess milk. Season both sides of fillets with 3/4 tsp each salt and pepper (total).
- 5
While fish soaks, stir together flour and crushed crackers in a shallow dish. Dredge fillets in flour mixture and transfer to a sheet of wax paper.
- 6
Halve rolls lengthwise and toast very lightly.
- 7
Spread 3 TBS tartar sauce on bottom half of each roll, then top with tomato slices, baby greens, and onion.
- 8
Heat a 12-inch heavy skillet (not nonstick) over medium-high heat until hot, then add oil and swirl to coat.
- 9
Shake of any excess flour mixture from fish and fry in skillet, turning over once, until golden on both sides, 5 to 7 minutes. Add fillets to sandwiches.
Source: Mary's Fish Camp
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