Crispy Fish Sandwich
Crispy Fish Sandwich
Crispy fried lemon fish fillets enveloped in two thick slices of white bread, piled high with iceberg lettuce, pickles, onions, and of course, potato chips.
Ready in: 30 minutes
Serves: 4
Complexity: very-easy
kcal: 561
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Ingredients
1 small red onion, thinly sliced into rounds
110 g bread & butter pickles, plus ½ cup brine
¾ cup Best Foods mayonnaise
⅓ cup chopped dill
2 tsp Kaitaia Fire
2 tsp fresh lemon juice, plus wedges for serving
1 tsp SIDS SALT & PEPPER
2 large eggs, lightly beaten
1½ cups panko
½ cup all-purpose flour
2 lemon fish fillets
⅔ cup rice bran oil
3 cups shredded iceberg lettuce
8 slices thick sliced bread
Sea Salt Copper Kettle chips
Directions
Combine onion, pickles, and pickle brine in a small bowl.
Mix mayonnaise, dill, Kaitaia Fire, pepper, lemon juice, and ½ tsp SIDS SALT & PEPPER in another small bowl.
Place eggs, panko, and flour in 3 separate shallow medium bowls. Season each fish fillet with ½ tsp SIDS SALT & PEPPER. Working one at a time, dredge fish in flour, shaking off excess. Coat evenly with egg, allowing excess to drip back into bowl. Coat with panko, pressing to adhere. Transfer fish to a plate.
Heat oil in a large frypan over medium. Cook fish until breading is golden brown and cooked through, 2–3 minutes per side. Transfer fish to a paper towel-lined plate. Season fillets with ½ tsp SIDS SALT & PEPPER.
Spread 1 heaped tbsp mayonnaise mixture on one side of each slice of bread. Pile each bottom slice with ¾ cup lettuce, 1 fish fillet, a small handful of potato chips, and ¼ cup onion mixture. Close sandwich with second slice of bread, mayo side down, and push down lightly to crush potato chips. Transfer to a platter. Repeat with remaining sandwiches. Serve with lemon wedges and more potato chips alongside.