Serves 4
35 min
Crispy Fish Sandwiches with Herb Rémoulade
Recipe GLPRd4ebe094bea214
Golden-crispy white fish fillets nestled in soft bread with a vibrant herb rémoulade sauce. This elegant sandwich features a creamy, tangy herb emulsion infused with fresh tarragon, parsley, and briny cornichons, balanced by Dijon mustard and a touch of heat. A refined yet approachable dish inspired by French technique.
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Ingredients
4 white fish fillets (such as cod or halibut), about 5 oz. each
1 cup panko breadcrumbs
1 teaspoon Old Bay seasoning
Salt and freshly ground black pepper to taste
1 tablespoon canola oil
0.25 cup fromage blanc
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
0.5 teaspoon Tabasco sauce
3 tablespoons chopped cornichons
1 tablespoon finely chopped fresh flat-leaf parsley
2 teaspoons finely chopped fresh tarragon
4 sandwich rolls or brioche buns
Lettuce leaves for serving
Directions
Prepare the herb rémoulade by combining fromage blanc, Dijon mustard, lemon juice, and Tabasco sauce in a small bowl. Stir until smooth.
Fold in the chopped cornichons, parsley, and tarragon until well incorporated. Taste and adjust seasoning with salt and pepper as needed. Set aside.
Pat the fish fillets dry with paper towels. Season both sides generously with salt and pepper.
In a shallow bowl or plate, combine panko breadcrumbs and Old Bay seasoning.
Coat each fish fillet evenly with the panko mixture, pressing gently to adhere the crumbs. Shake off any excess.
Heat the canola oil in a large skillet over medium-high heat until shimmering, about 1 minute.
Carefully place the breaded fish fillets in the hot oil. Cook for 3 to 4 minutes on the first side until golden brown and crispy.
Gently flip the fillets and cook for another 3 to 4 minutes on the second side until the fish is cooked through (internal temperature of 145°F) and the coating is golden brown on both sides.
Transfer the cooked fish to a paper towel-lined plate to drain any excess oil.
Toast the sandwich rolls lightly if desired. Spread a generous amount of herb rémoulade on the bottom half of each roll.
Place a crispy fish fillet on the rémoulade, then add a lettuce leaf on top.
Add the top half of the roll and serve immediately while the fish is still warm and crispy.
