Pan-Fried Fish Sandwich
Servings: 4 servings
Calories: 1031kcal
Print Recipe
Ingredients
- 2 lbs fish fillets (grouper, snapper or mahi-mahi; cut into 4 pieces about 8 oz each)
- Salt (to taste)
- Black pepper (to taste)
- Cayenne pepper (to taste)
- 1 Tbsp vegetable oil (for frying)
- 1 Tbsp butter (for frying)
- 4 brioche buns
- 1 tomato (sliced)
- 4 lettuce leaves
For the tartar sauce:
- 1 cup mayonaise (best quality)
- 1/4 cup lemon juice (start with 2 Tbsp and add more to taste)
- 1 Tbsp parsley (fresh, finely chopped)
- 1 Tbsp cilantro (fresh, finely chopped)
- 1/4 cup dill pickles (finely chopped)
- 1 Tbsp green onions (thinly sliced)
- 1 Tbsp shallots (minced)
- 1 clove garlic (pressed)
- 1/4 tsp cayenne pepper (plus more to taste)
- Salt (to taste)
- Black pepper (to taste)
Instructions
- Prepare the tartar sauce by combining all of its ingredients (except salt and pepper) in a small bowl. Taste and season with salt and pepper. Refrigerate until ready to use.
- Scale (if needed) and rinse the fish, then pat dry with paper towels. Do not remove the skin. Cut the large fillets into sandwich-size pieces. Make two scores in the skin with a sharp knife to prevent curling. Do not make too many scores to avoid drying out the flesh during cooking. For best results, pick the thicker pieces as they will allow for a beautifully browned exterior while maintaining soft and flaky interior. The thinner, leftover pieces can be used for other dishes.
- Season the fish fillets with salt and pepper on both sides and set aside.
- Heat one tablespoon of butter and one tablespoon of oil in a large frying pan over medium-high heat. Add one more tablespoon of oil if the bottom of the pan is not fully covered. Add the fish, skin side down and fry for about 3-5 minutes, depending on thickness, until nicely browned. Flip and continue frying for another 3-5 minutes on the other side. In my case it took me 4 minutes per side to achieve perfect doneness. Check the fish for doneness and remove it from the pan as soon as it's just done. Depending on the size of the fillet pieces and you the size of you pan, you may have to do the frying in two batches. You may need to add more oil for the second batch.
- Assemble the sandwiches and enjoy. I like spreading some tartar sauce on the bottom half of the bun, then pour some on top of the fish.
Nutrition
Calories: 1031kcal | Carbohydrates: 42g | Protein: 56g | Fat: 71g | Saturated Fat: 23g | Cholesterol: 288mg | Sodium: 970mg | Potassium: 831mg | Fiber: 0g | Sugar: 2g | Vitamin A: 3035IU | Vitamin C: 16.3mg | Calcium: 91mg | Iron: 2.6mg