I have been thinking about a fried fish sandwich for a few weeks and last night I decided to indulge myself. I considered, briefly, opting for a more healthy grilled fish sandwich, but decided that when craving a fish sandwich, it is really of the fried variety an unbreaded substitution would not do. There is plenty of time during the summer months to create a healthy and flavorful version, until then, I'm breaking out the fryer.
I used a catfish filet which, after being seasoned with Old Bay and cayenne pepper, was taken through the typical breading station starting with flour, then into an egg bath and rolled in the panko flakes. Once about 2 inches of oil was hot, the catfish was shallow fried on both sides for about 7-8 minutes each. Then drained on a paper towel, sprinkled with salt and allowed to cool for a few minutes before being introduced to a soft bun slathered with homemade tartar sauce.
The tartar sauce was made simply by combining mayonnaise, sweet pickle relish, dill pickle relish, lemon juice, salt and pepper. As an option, you could also add chopped capers, fresh dill, fresh chopped parlsey and/or the zest of the lemon.
A spicy fried fish sandwich really must be served with cold creamy cole slaw. Combine 1 finely shreded fresh cabbage or 1 bag of cole slaw mix with 1/4 - 1/2 cup mayonnaise, the juice of 1 lemon, 1 tablespoon of sugar or honey and salt and pepper. Combine well, but go easy with the dressing, be sure not to over do it. Chill until ready to serve.
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