Fish Sandwich with Chili-Lime Mayo
Instructions:
I love fried fish sandwiches, but you can always broil or
grill the fish if you prefer
1/4 cup mayonnaise (to make your own, see mayonnaise
) 2 tablespoons freshly squeezed lime juice
1 tablespoon chili powder (to make your own, see
chili powder
) 1 teaspoon minced garlic
Salt and freshly ground black pepper
1/4 cup neutral oil, like grapeseed or corn, plus more
as needed
Four 4-ounce fillets of firm white fish, like cod, halibut,
or catfish, salmon, or mahi-mahi
1/4 cup all-purpose flour
1 egg, beaten with 2 tablespoons water
3/4 cup bread crumbs, preferably fresh
4 rolls or 8 slices bread, toasted if you like
8 slices ripe tomato
2 cups shredded Napa cabbage or iceberg lettuce
1/4 cup chopped fresh cilantro leaves (optional)
MAKES: 4 sandwiches
TIME: 30 minutes
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- Mix together the mayonnaise, lime juice, chili powder, garlic, and some salt and pepper; taste, adjust the seasoning, and set aside. Put the oil in a large skillet over medium-high heat.
- Sprinkle the fish with salt and pepper, then dredge both sides of the fillets in the flour; dip in the egg, and coat in the bread crumbs. When the oil is hot, add the fillets and cook until golden brown on both sides, about 8 minutes total.
- To assemble the sandwiches, smear the rolls with the chili-lime mayo, add the fillets (cut in half to fit on the bun as necessary), and top with tomato slices, cabbage, and cilantro if you’re using it. Serve immediately.