30 min
Miss Brown's Fish Fillet Sandwich
Recipe GLPR6a42302a85acab
A classic American fish sandwich featuring crispy fried halibut fillets topped with melted American cheese and tangy homemade tartar sauce on toasted potato buns. The fish is seasoned with Old Bay and coated in a golden panko crust, while a zesty tartar sauce made with dill pickle relish, capers, and fresh lemon juice completes this restaurant-quality sandwich.
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Ingredients
½ cup mayonnaise
3½ tablespoons dill pickle relish
1½ teaspoons capers
1 teaspoon dried dill
1 teaspoon freshly squeezed lemon juice
¼ pinch kosher salt
¼ pinch freshly ground black pepper
¼ pinch sugar
¼ onion diced onion
1 tablespoon fresh lemon juice
3 skinless boneless halibut fillets
⅓ cup milk
2 large eggs
1 teaspoon kosher salt for coating
1 teaspoon freshly ground black pepper for coating
½ cup all-purpose flour
1½ cups panko breadcrumbs
½ tablespoon seafood seasoning
vegetable or canola oil for frying
3 potato buns
unsalted butter for toasting
3 slices of American cheese
Directions
Make the tartar sauce: Combine the mayonnaise, dill pickle relish, capers, dried dill, lemon juice, salt, pepper, sugar, and diced onion in a bowl. Stir until well mixed. Cover and refrigerate until ready to use.
Prepare the halibut fillets: Pat them dry and drizzle with the fresh lemon juice, distributing it evenly over both sides of each fillet.
Set up three shallow bowls or dishes for the breading station. In the first, whisk together the milk and eggs with the salt and pepper. Place the flour in the second. In the third, combine the panko breadcrumbs and seafood seasoning.
Working with one fillet at a time, coat it in flour, shaking off excess, then dip it into the egg and milk mixture, allowing excess to drip off. Finally, press it into the panko mixture, coating both sides thoroughly. Place the breaded fillet on a clean plate or small baking sheet while you repeat with the remaining fillets.
Heat about 2 inches of vegetable or canola oil to 350°F in a large Dutch oven or heavy-bottomed pot.
Carefully place one breaded halibut fillet into the hot oil. Fry for 3 to 4 minutes total, turning once halfway through, until the coating is golden brown and the internal temperature reaches 160°F. Transfer the fried fillet to a plate lined with paper towels or a wire rack set over a baking sheet. Repeat with the remaining two fillets. If desired, season the hot fish with additional salt and fresh lemon juice.
Toast the potato buns: Melt a small amount of butter in a skillet over medium heat and place the buns cut-side down in the butter, cooking until lightly golden. Alternatively, butter the buns and broil them until they are lightly golden.
Assemble the sandwiches: Place a slice of American cheese on each toasted bun bottom, followed by the warm fried halibut fillet. Spread a generous amount of tartar sauce on the inside of each bun top and place it on top of the sandwich. Serve immediately.
