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Crispy Fish Sandwiches with Tartar Slaw
Fillets are double-breaded in cracker crumbs and panko, chilled so the crust stays on, and fried until crackly. They sit on toasted ciabatta with roasted red pepper mayonnaise, American cheese and a pickle-laden slaw.
- YieldMakes 4 sandwiches (8 pieces of fish)
- Hands-on1 h 20 min
- Total5 h 24 min
- Difficulty
Ingredients
Roasted pepper mayonnaise
- 240 mlmayonnaise
- 130 gfire-roasted red bell peppers, coarsely chopped
- 1lemon, zested and juiced
- 1½ tspDijon mustard
- 1 tsppaprika
- 1 pinchcayenne pepper
- ¼ tspWorcestershire sauce
- 1 tbspflat-leaf parsley, chopped
- 1 tspkosher salt
- ¼ tspblack pepper, freshly ground
Tartar slaw
- ½ headgreen cabbage, finely sliced
- 3 tspkosher salt
- ½sweet onion, grated on a box grater
- 6large kosher dill pickles, grated on a box grater
- 3 tbspdill pickle brine, from the jar
- ¼red bell pepper, thinly sliced
- 360 mlmayonnaise
- 2 tbspDijon mustard
- 1 pinchcayenne pepper
- ½ tspblack pepper, freshly ground
Fried fish
- 6large eggs
- 2 tspkosher salt
- ¼ tspblack pepper, freshly ground
- 120 gsaltine crackers, crushed to a powder
- 120 gpanko bread crumbs
- 680 gwhite fish fillets, such as cod, skinless, cut into eight 85 g pieces
- to tastepeanut oil, for deep frying, about 5 cm deep in the pan
To serve
- 4ciabatta buns, split
- 4 tbspunsalted butter, melted
- 1 clovegarlic, minced, for the butter
- 8 slicesAmerican cheese
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