Oh-so-crisp fish sandwiches with melted cheese, soft brioche buns and homemade tartar sauce! Seriously so so good.
5 stars (10 ratings)
Ingredients
4 orange roughy or petrale sole fish filets, each cut crosswise into 8 pieces
1teaspoonOld Bay seasoning
Kosher salt and freshly ground black pepper, to taste
1cupbuttermilk
1largeegg
2tablespoonshot sauce, optional
½cupall-purpose flour
1cupPanko*
6cupsvegetable, oil
4brioche hamburger buns, lightly toasted
4slicesAmerican cheese
for the homemade tartar sauce
½cupmayonnaise
3tablespoonsdill pickle relish
1 ½tablespoonschopped fresh dill
1teaspoonfreshly squeezed lemon juice
Kosher salt and freshly ground black pepper, to taste
Instructions
Season fish with Old Bay seasoning, salt and pepper, to taste.
BUTTERMILK MIXTURE: In a medium bowl, whisk together buttermilk, egg and hot sauce.
Working one at a time, dredge fish in flour, dip into BUTTERMILK MIXTURE, then dredge in Panko, pressing to coat.
Heat vegetable oil in a large stockpot or Dutch oven over medium high heat until it registers 360 degrees F on a deep-fry thermometer.
Working in batches, add fish and fry until golden brown, turning occasionally, about 3-4 minutes. Transfer to a baking sheet fitted with a wire rack and keep warm.*
To serve, spread buns with tartar sauce, then top with fish and cheese slices.
for the homemade tartar sauce
In a small bowl, whisk together mayonnaise, relish, dill and lemon juice; season with salt and pepper, to taste.
Notes
*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.*The fish can be kept warm, up to 30 minutes, in the oven at 200 degrees F.