Fish Sandwiches with Wasabi Tartar Sauce and Crispy Potato Strips


First, make these or buy some buns

Then, you can either make the Fish fillets or take a shortcut (Like I did) and use frozen battered fish. To make the fish:

Season 4 (6oz) white fish fillets with salt, pepper and Old Bay seasoning to taste. Put 1/2 cup of flour in a shallow dish. In another, whisk 2 eggs with a Tablespoon of water. In a third bowl, put 1 1/2 cups of panko crumbs, 3 Tablespoons chopped chives, 1 teaspoon ground ginger and 1 teaspoon of garlic powder. Dredge the fish in flour, then eggs and then panko. Heat 1/4 inch of oil in a skillet over med-high heat. Fry until golden, about 3 minutes per side.

To make the tartar sauce, combine:

1 cup mayonnaise

1 Tablespoon lemon juice

2 teaspoons rice vinegar

1 Tablespoon Dijon mustard

Salt to taste

2 Tablespoons soy sauce

1 teaspoon lime juice

1 teaspoon wasabi paste (or to taste)

2 Tablespoons relish (optional)

Assemble sandwiches with desired toppings.


To make the Potato Strips:

1 large russet potato or 2 red skinned

about 1/2 cup extra virgin olive oil

salt, parmesan cheese and chopped rosemary (optional, to taste)

1. Peel the potato into strips using a vegetable peeler.

2. Heat a thin layer of oil on medium-high heat in a skillet.

3. Once oil is hot, fry strips in batches until golden. Remove to paper towels to drain and sprinkle with salt.


~ by accordingtoleanne on March 22, 2014.

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