Fish Sandwiches with Wasabi Tartar Sauce and Crispy Potato Strips
First, make these or buy some buns https://accordingtoleanne.com/2013/12/30/no-buns-no-problem/
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.