May 4, 2011

Lightly Fried Fish Sandwiches with Spicy Mayo

I've had lots of fried fish before - beer-battered, dipped in egg, encrusted with panko, enjoyed with chips, in homemade corn tortillas - you name it, I've probably tried it. A friend recently recommended Gwyneth Paltrow's new cookbook, My Father's Daughter: Delicious, Easy Recipes Celebrating Family & Togetherness.It's absolutely fantastic. She has some amazing recipes - within the first week, I made four of them and they were all delicious. I found this one and had to try it...and I'm so glad I did. It's lightly fried and bursting with tremendous flavor. I've made this twice in one week for both friends and family. Everyone requested the recipe and my husband couldn't stop eating it. Perfect for the kids because you can fry some of the fish and serve it separately, with a non-spicy version of the mayo. This recipe has been slightly modified from the original.

fried fish sandwiches with spicy mayo recipe  

1 to 1 1/2 pounds pacific sole or flounder *
1 cup milk (I use soy milk)
1 cup plain or wholewheat breadcrumbs (homemade is best), mixed with 1 teaspoon sea salt and 1 teaspoon ground black pepper
1/4 cup extra virgin olive oil, divided
1 lemon
1 baguette, cut in half lengthwise
1 cup loosely packed leafy lettuce (spring mix, baby arugula or shredded romaine)
1/2 cup bread-and-butter chips (pickles)

Rinse and thoroughly dry fish. Dip in milk and dredge in bread crumbs, making sure to fully coat. Heat 2 tablespoons olive oil in large nonstick skillet on medium-high heat. Cook fish in two batches, 2-3 minutes on each side, until fish flakes easily with a fork. Add remaining 2 tablespoons of oil before frying second batch. Drain on paper towels. Squeeze juice from half of lemon over fish.

Spread spicy mayo on the cut sides of the bread and lay lettuce and pickles on one side. Cut the fish fillets in half lengthwise and evenly layer them on top of the lettuce and pickles. Place both sides together and cut into quarters. Serve with remaining half of lemon, cut into wedges. Have extra sauce for dunking handy.
Serves 4.

spicy mayo

1 cup Vegenaise
1 1/2 tablespoons ketchup
1 1/2 tablespoons Sriracha (omit for kids)

Mix all together.
Makes 1 1/4 cups.

* Look for Pacific sole or flounder. Best to avoid summer and winter flounders due to high contaminants and sole and flounder from the atlantic because of over fishing.


Jessica said... [Reply]

Sooo very good! Thanks for making it for us! It's a keeper :)

Carrie said... [Reply]

I made the black bean burgers-sooooooo yummy!! You will love them Tracy!


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