Fish Sandwich

Since having Autumn Price and I have really been making a point to have dinners together at the table. No more eating in front of the TV. She has no idea what is going on but it’s just nice to feel more settled at dinner with all 3 of us involved. When she was younger we would put her in her bouncy seat and put that on the table. Now that she is a whole 4  1/2 months (ha!) she sits in her high chair and ‘eats’ her hands.

I really try to plan out dinner for the week so that it’s quick prep time for us to make or finish assembling the meal. Some days it’s salad. Some days it’s soup. Some days it’s tacos. The best meals are quick to prepare and make enough food for leftovers. But leftovers get played out and boring. So then you have to turn to trying something new so that it makes dinner together so much fun.

These Crispy Asian Fish Sandwiches are just the perfect solution for changing things up for dinner.

And that is why I love participating in Secret Recipe Club so much since I get to learn about other people’s blogs and get to try new to me recipes. So much fun!

This month I had another Nicole’s blog called Hapa-Tite. She has such a fun blog with great recipes that highlight her diverse background that include Chinese, Cherokee, German, and American, all while being culturally Hawai’ian. Plus it was fun to get a blog from a fellow Nicole!!

We picked these sandwiches out because we realized that we hadn’t had fish in awhile so it would be good to try something new when incorporating more fish into our dinner routines. This sandwich has great flavors and textures so it really elevates things from your standard fish sandwich.

I made some minor changes to the recipe that Nicole shared because of what I could get at the grocery store and some preferences. I was on my 2nd trip to the grocery store and I couldn’t find chives so I grabbed some green onions instead to still have that onion-y flavor in the sandwich. Then instead of the wasabi mayo, I made a sauce with some mayonnaise, wasabi and a few other things I grabbed from the fridge since I knew we wouldn’t actually eat wasabi mayo so it wouldn’t get used so there was no sense in buying it.

We loved this recipe because of the flavors, textures, and ease of putting together. We’ve already been talking about when we would make this again. This would be a great dinner option for you if you are in the middle of lent as well!

This Crispy Asian Fish Sandwich is a real winner for lunch or dinner. I swear that you will  be hooked. whomp whomp!

Crispy Asian Fish Sandwiches

Makes 2 sandwiches

Ingredients

• 2 white fish fillets, preferably tiliapia, 6-8 ounces total
• 1/2 Cup flour
• 1 eggs
• ¾ cup panko bread crumbs
• ½ teaspoon ground ginger
• ½ teaspoon garlic powder
• canola oil
• 2 sesame seed buns
• 1 lemon, sliced into 4 long wedges
• Toppings: thinly sliced English cucumbers, lettuce, cilantro

For the sauce

• 1/4 cup mayonnaise
• 1 teaspoon wasabi
• 1 teaspoon ponzo sauce or soy sauce
• 1/2 of a scallion thinly sliced

Process

1. Prepare the sauce by combining all of the ingredients. Set aside.
2. Liberally season both sides of the fish fillets with salt and pepper.
3. Place the flour in a medium dish; beat the eggs with a splash of water in a second medium dish; and combine the panko with the ginger and garlic powder in a third medium dish.
4. Coat the fish fillets evenly in the flour, then beaten egg, and then panko mixture.
5. In a large skillet, heat the oil, about 1/4 inch, over medium to medium-high heat. Fry the fish until golden, about 3 minutes on each side.
6. While the fish is cooking, lightly toast the buns.
7. Transfer the cooked fish to a paper towel-lined plate to drain off excess oil. Squeeze 2 wedges of lemon over the fish.
8. Serve on the sandwich buns with the sauce, toppings of your choice, and a wedge of lemon.

Inspired by Hapa-tite

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Check out all the other great Secret Recipe Club posts this month!

 

Check out my 2 years of Secret Recipe Club posts!!!!

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