Are you craving a mouthwatering seafood dish that's perfect for Lent but doesn't compromise on flavor? Look no further! These irresistible fish sandwiches are about to transform your mealtime from boring to extraordinary. Imagine biting into a perfectly crispy, golden-brown fish fillet nestled between soft rolls, with a tangy tartar sauce that will make your taste buds dance. Whether you're observing Lenten traditions or simply love a delicious sandwich, this recipe is your ticket to culinary bliss!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 sandwiches
Ingredients
- 4 fillets of white fish (e.g., cod or haddock)
- 1 cup breadcrumbs
- 1/2 cup flour
- 2 eggs, beaten
- 4 sandwich rolls
- 1 cup lettuce
- 1 tomato, sliced
- Tartar sauce for serving
Instructions
- Begin by preparing your ingredients. Rinse the fish fillets under cold water and pat them dry with paper towels. This helps remove excess moisture, allowing for a better coating.
- Set up a breading station. In one shallow dish, place the flour. In a second shallow dish, beat the two eggs until well combined. In a third dish, add the breadcrumbs.
- Take each fish fillet and dredge it in the flour, ensuring both sides are coated. Shake off any excess flour.
- Next, dip the floured fillet into the beaten eggs, allowing any excess egg to drip off.
- Finally, coat the fillet in the breadcrumbs, pressing gently to ensure the breadcrumbs adhere well. Repeat this process for all four fillets.
- Heat a large skillet over medium heat and add enough oil to cover the bottom of the pan. Allow the oil to heat until shimmering but not smoking.
- Carefully place the breaded fish fillets into the hot oil, cooking them in batches if necessary to avoid overcrowding the pan. Fry for about 3-4 minutes on each side or until golden brown and cooked through. The fish should flake easily with a fork.
- Once cooked, transfer the fillets to a plate lined with paper towels to absorb any excess oil.
- While the fish is cooling slightly, prepare the sandwich rolls. You can toast them lightly if desired for added texture.
- To assemble the sandwiches, place a generous amount of lettuce on the bottom half of each roll. Add a fried fish fillet on top of the lettuce, followed by a slice of tomato.
- Finish each sandwich with a dollop of tartar sauce on top of the tomato, then place the top half of the roll over the sauce.
- Serve the fish sandwiches warm with additional tartar sauce on the side, if desired. Enjoy your delicious fish sandwiches for Lent!
Tips
- Pat your fish fillets completely dry before breading to ensure maximum crispiness.
- Use fresh, high-quality white fish like cod or haddock for the best flavor.
- Don't overcrowd the pan when frying - this ensures each fillet gets beautifully golden and crisp.
- Use a digital thermometer to check that fish reaches an internal temperature of 145°F for food safety.
- For extra flavor, add a pinch of Old Bay seasoning or paprika to your breadcrumb mixture.
- Let the fried fish rest on paper towels to drain excess oil and maintain that perfect crunch.
- Toast your rolls lightly to add an extra layer of texture to your sandwich.
Nutrition Facts
Calories: 402kcal
Carbohydrates: 54g
Protein: 28g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 216mg
