Looking for something different for a Friday night fish dinner? Give this fun fishwich supper a try…better, and healthier, than a fast-food option! It skips the fryer and relies on a crisp cornmeal coating for its crunch. Serve with a homemade coleslaw for a meal combo that could become a family favorite. Yes, you can have this on the table in under an hour!
Cornmeal Crusted Fishwiches
Yield: 4 servings
Individual packaged frozen filets found in your IGA grocer’s freezer section work well for these sandwiches, thaw before preparing. You’ll want filets to all be about the same thickness, an inch thick or less works best. Baking on a wire rack placed over a rimmed baking sheet helps ensure a crisp coating on both sides.
4 (4 or 5-ounce) mild white fish filets such as tilapia, cod, or grouper Salt and pepper 2 eggs 1 teaspoon Old Bay seasoning ½ cup cornmeal 4 hamburger buns Tartar Sauce (see recipe below) Iceberg lettuce
Preheat oven to 450 degrees. Place a wire rack on a rimmed baking sheet and spray with non-stick spray. Pat fish dry and season with salt and pepper.
Whisk eggs and Old Bay seasoning together in a shallow dish. Spread cornmeal in another shallow dish.
Dip each filet in egg mixture, then dredge in cornmeal, making certain all the fish is coated. Press lightly to make certain cornmeal adheres to the fish, lay on wire rack.
Bake for 12 to 15 minutes until done, fish should flake easily. Thickness of fish will affect cooking time.
Spread hamburgers buns with tartar sauce, top with prepared fish and lettuce. Serve immediately.
This tangy topping takes only a few minutes to pull together. While not necessary, the capers add a delicious briny taste! Let sit in refrigerator for 15 minutes so flavors fully mix.
½ cup mayonnaise 2 tablespoons minced shallot or sweet onion 2 tablespoons sweet pickle relish 1 ½ teaspoons fresh lemon juice ½ teaspoon Worcestershire sauce 1 tablespoon capers (optional)
Mix all ingredients together in a bowl, refrigerate until ready to use.
Yields: 4 to 6 servings
This slightly sweet, slightly tangy, deli favorite uses the convenient pre-shredded packaged coleslaw mix of cabbages and carrots found in the produce department. Make this before preparing fish so salad has plenty of time to let the flavors meld and texture soften.
½ cup mayonnaise 1 tablespoon sugar ¼ teaspoon salt 1/8 teaspoon pepper 2 tablespoon apple cider vinegar 2 tablespoon fresh squeezed lemon juice 1 14-ounce bag coleslaw mix ½ cup chopped green onions, white and green part
Whisk first 6 ingredients together. Add coleslaw mix and green onions, toss until well blended. Refrigerate to chill and let flavors combine. Can be made a day ahead.