Description
A pan-fried fish sandwich is a beach shack favorite in Florida, often made with native grouper. In other parts of the country, flounder fillet works just fine. The crunchy crust made from Japanese panko breadcrumbs holds in moisture so the fish is juicy inside. For those who love lime, increase the amount to the juice of two limes and don't forget the sweet onions, which add their own sweet, mild crunch to the sauce.

Ingredients

• Tartar Sauce
  
• 2 tablespoons each chopped parsley, green olives and pickle relish
  
• 2 hard-cooked eggs, peeled and chopped
  
• Juice and grated zest of 1 lime
  
• 1/2 cup finely diced Oso Sweet onion
  
• 2 teaspoons dry mustard
  
• 1 teaspoon hot pepper sauce (optional)
  
• 3/4 cup mayonnaise
  
• Kosher salt and ground black pepper to taste
  
• Fish
  
• 2 1/2pounds lean, firm white fish fillet, such as flounder, fluke, halibut, grouper or cod, cut into (2- to 3-ounce) pieces
  
• Salt and pepper to taste
  
• 2 eggs
  
• 1/4 cup milk
  
• 1 cup all-purpose flour
  
• 2 cups Japanese panko breadcrumbs or other breadcrumbs
  
• 1 cup vegetable oil (for frying)
  
• 2 long French baguettes or Italian breads, split open with some of soft insides removed
  
• 1 Oso Sweet onion, thinly sliced
  
• 2 tomatoes, sliced
  
• Green leaf lettuce, separated into individual leaves, washed and dried

Preparation

Nutrition
For tartar sauce, stir all ingredients together and refrigerate.

Season fish with salt and pepper. Lightly beat together eggs and milk. Set up three bowls: flour, egg mixture and half the panko. Dip each piece of fish into flour, shaking off excess. Next, dip into egg mixture, allowing excess liquid to drip off. Finally, dip in crumbs, coating well on all sides. (Add second half of panko to bowl as needed, so crumbs stay dry.) Arrange fish on a waxed paper-lined baking tray and chill for at least 30 minutes or overnight.

In large, heavy skillet, heat half the oil until shimmering. Lay fish pieces in oil without crowding, turning pieces as they brown. Fry until firm and well-browned, about 6 minutes; repeat with remaining fish. Drain and keep warm in 200° F oven. Spread baguettes with tartar sauce on both sides. Arrange fish in single layer on each bread, top with onion, tomato and lettuce; close, cut in portions and serve.

Serves
Serves: 6

Variations
no information available