Best Fish Sandwich Recipe

🧂 Ingredients

• 13 oz fish filet

  white cod, haddock, halibut, hoki, whiting (380 grams)
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• 2 eggs
• ¼ cup flour
• 1 cup Panko crumbs

  or gluten-free crumbs
• ½ cup mayonnaise

  light
• 2 tablespoons yogurt

  light, unsweetened
• 2 tablespoons green onions

  or scallions, chopped
• 1 tablespoon baby capers
• 1-2 dill pickles

  gherkins
• 1 teaspoon Dijon mustard
• ¼ teaspoon black pepper
• 1.5 cups red cabbage

  thinly sliced
• 1 tablespoon white wine vinegar

  or lemon juice
• 1 tablespoon olive oil
• A pinch of salt
• 4 brioche buns

  or burger buns, cut in halves
• 60 g cheddar

  or another cheese of choice (2 oz.)
• 4 lettuce leaves

Instructions

• 1 Make tartar sauce. Chop the capers finely and cut the pickles into very tiny
  cubes. Chop the green onion finely (or red onion, if using). Combine mayonnaise,
  yogurt, capers, pickles, Dijon mustard and a little black pepper and mix
  through. Set aside or place in the refrigerator if making ahead of time. It will
  keep for up to 3-4 days.
• 2 Make the fish patties. Cut the filets into large squares. Using a food processor
  or a high-speed blender, ground up the fish pieces into a mince-like texture.
• 3 Combine the fish with one small to medium egg, 3 to 4 tablespoons of Panko
  breadcrumbs (this will soak up some moisture so it is easier to shape the
  patties), plus a teaspoon of onion powder, ½ teaspoon of garlic powder, 1
  teaspoon of salt and ½ teaspoon of pepper.
• 4 Prepare a cutting board or a plate dusted lightly with flour. Divide the mixture
  into 4 or 6 portions (we made 4 larger patties but you can choose to make 6
  smaller ones). Shape each portion into a round ball and flatten it into a patty,
  place it on a board and sprinkle with extra flour over the top. Note: the patty
  mixture is soft so you have to take extra care shaping the patties.
• 5 Whisk an egg or two in one shallow bowl and add the Panko crumbs to another
  shallow bowl. Heat a thin layer of olive oil in a large skillet or frying pan
  over medium-high heat (7 out of 10 on an induction stove).
• 6 Slide a spatula under one of the patties and transfer it carefully to a bowl
  with whisked egg wash. Gently turn it over to cover both sides and transfer it
  to the bowl with crumbs. Coat each side with crumbs, pressing gently with your
  fingers and place the patty in the hot frying pan. Continue with the remaining
  patties until they are all crumbed and in the frying pan.
• 7 Cook for 5 minutes on the first side and 4 minutes on the opposite side. Keep in
  mind that the first patty will need to be turned sooner as it was in the pan
  first. Add a little extra oil when turning the patties over so they don’t dry
  out.
• 8 Prepare red cabbage. Thinly slice the red cabbage and add to a bowl. Drizzle
  with a tablespoon or so of white wine vinegar or lemon juice and a little olive
  oil and season with a touch of salt. Toss through and set aside.
• 9 Prepare the lettuce leaves and sliced cheese.
• 10 Toast the brioche bun halves using a toaster or under a broil. You can also heat
  a dollop of butter in another frying pan and place the buns cut-side down for a
  minute or so until they are golden brown.
• 11 Assemble the fish sandwich. Spread 1-2 tablespoons of the tartar sauce on the
  bottom half. Place the fish patty on top followed by cheese. Add a handful of
  red cabbage slaw and top with a lettuce leaf or two. Spread the same amount of
  tartar sauce on the top half and close the sandwich. Serve whole or slice in
  half if you wish. Eat over a plate as you will get a few drippings along the
  way!

Nutrition Info