Panko-crusted fried fish sandwiches that are just right for a weeknight at home or a crowd-pleasing feast. Served with a simple Hakurei turnip and radish slaw, and bread and butter pickles, these flaky fish sandwiches hit all the right notes.
Over the long weekend, we scrapped plans for a backyard cookout due to impending rain, and made fried fish sandwiches instead. A tray full of golden panko-crusted fish, toasted potato rolls, and lots of Hakurei turnip and radish slaw turned out to be all we needed for a magnificent casual feast with friends.
The highlight of these fish sandwiches is the perfectly crisp, golden panko crust surrounding wonderfully flaky haddock. Happily, great flavor comes pretty easily, with just a bit of buttermilk, Old Bay, sea salt, and panko.
Fried fish is delicious on its own, of course, but I’ve found that a simple radish slaw keeps things interesting while also making quick work of all the CSA radishes starting to pile up in my crisper. To a rainbow array of radishes, I added a few Hakurei turnips – they have a nice milky taste and color that contrasts with the spicy bite of radishes – a few carrots and green onions for color and punch, a drizzle of buttermilk, and lots of celery seed. The final essentials for excellent fried fish sandwiches are crinkle cut bread and butter pickles and potato slider buns from the store.
We’ve been eating more fish lately (you may have noticed) and I try to keep a few pounds of frozen fish in the freezer for nights when I forget to make a dinner plan. Packaged frozen fillets can be thawed in about an hour in a big bowl of cool water. Use a weight to make sure the fish is completely submerged and change the water every 10 – 15 minutes. Of course, it’s a lot simpler to just set the fish in the fridge a day ahead of time, so try to plan ahead.
One last note: I get a lot of inspiration from my fellow creators and this radish slaw was inspired by Sherrie’s gorgeous Romanesco Veggie Burger sandwiches.
Panko-crusted fried fish sandwiches that are just right for a weeknight at home or a crowd-pleasing feast. Served with a simple Hakurei turnip and radish slaw and bread and butter pickles, these fish sandwiches hit all the right notes.
- 1 bunch radishes, greens trimmed and julienned
- 4 hakurei turnips, greens trimmed and julienned
- 3 carrots, julienned
- 1/2 teaspoon sea salt
- 4 green onions, cut into thin strips
- 1 tablespoon buttermilk
- 1 tablespoon mayonnaise
- 1/4 teaspoon celery seed
- 1 pound haddock or cod fillets, cut into 3-inch pieces
- 1 cup buttermilk
- 2 teaspoons sea salt
- 1 teaspoon Old Bay
- 2 cups panko bread crumbs
- canola oil for frying
- potato buns, lightly toasted
- bread and butter pickles
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In a medium mixing bowl, toss julienned radishes, turnips, and carrots with sea salt. Let sit at room temperature for 30 minutes. Pour off any accumulated juices. Fold in green onions, buttermilk, mayo, and celery seed. Chill in fridge while fish cooks. Before serving, add sea salt to taste.
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Rinse fish and pat dry. In a wide mixing bowl, stir to combine buttermilk, sea salt, and Old Bay. Pour panko into a deep-sided plate or shallow bowl. Line a small rimmed baking sheet with paper towels. Preheat oven to 200 degrees F.
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Heat 1-inch canola oil in a heavy-bottomed skillet over medium-high heat. Working in batches with tongs, dip fish in buttermilk, allow excess to drip off, and gently press into panko on both sides. Carefully set fish in hot oil and fry until golden, 2 - 3 minutes per side. Set fish on prepared baking sheet and keep warm in the oven.
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Serve fish with toasted potato slider buns and plenty of bread and butter pickles.
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