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Crispy Fish and Chips Sandwich.
Prep time.
25 minutes
Cook time.
20 minutes
Total time.
45 minutes
Serves.
4 people
Ingredients.
4 pains Hamburger 6 Buns1/2 cup mayonnaise1 dill pickle- small to medium size, finely chopped (3-4 tbsp.)1 tbsp. fresh lemon, zest and juice, more if desired, and extra for serving1 tbsp. capers, chopped (optional)1 1/2 tbsp. fresh dill or parsley, washed, dried and chopped, divided1/2 tsp. Dijon mustardSalt and fresh cracked black pepper1 lb cod fillet cut crosswise into 12 x 1" strips1/3 cup all-purpose flour1 tsp. onion powder1/2 tsp. garlic powder2 eggs1 1/3 cup breadcrumbs, panko, or plain.1/2 cup plain or flavoured potato chips, lightly crushed.
Instructions.
Tartar Sauce1. In a small bowl, combine mayo, pickle, lemon, capers, 1 Tbsp. herbs, mustard and salt, and pepper to taste. Cover and set aside in the fridge for 30 minutes before use. - Alternative: Use a prepared or jarred Tartar sauce.Breading1. In 3 shallow containers (pie plate or 9x9"" baking dish size), fill with 1) flour mixed with, onion and garlic powders, 2) eggs, cracked and beaten 3) Breadcrumbs mixed with 1/2 Tbsp. chopped herbs. Alternative: Use a frozen fish stick or filet and prepare according to package directions.Fish Sticks1. Preheat oven to 375 F.2. Dry codpieces well on paper towel. Season with salt and pepper. A few pieces at a time, place fish pieces in flour mixture and toss to coat. shaking off excess four, dip into the beaten egg.3. Shaking off excess egg, place into breadcrumbs and roll to evenly coat. Repeat process with remaining pieces of fish.4. Place breaded fish pieces onto a parchment-lined baking pan5. Bake for 15-20 minutes, turning over fish pieces halfway through until breading is golden and fish flakes easily with a fork.6. To assemble, place hot 3 fish sticks lengthwise in each hotdog bun, and spoon over 2-3 Tbsp. tartar sauce per roll. Sprinkle potato chips over top.
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