Crispy Fish Sandwiches with Herb Remoulade

Name: Crispy Fish Sandwiches with Herb Remoulade
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp canola oil, plus more for brushing; 680 grams skinless catfish fillets; 3 Tbsps chopped cornichons; 1 Tbsp Dijon mustard; 1 Tbsp finely chopped flat-leaf parsley; 1 Tbsp freshly squeezed lemon juice; 4 servings Lettuce and sliced tomatoes, for serving; 59 milliliters fromage blanc (see Note); 1 teaspoon Old Bay seasoning; 237 milliliters panko (Japanese bread crumbs); 4 servings Salt and freshly ground black pepper; 4 kaiser or whole wheat sesame-seed rolls, split; 1 teaspoons Tabasco sauce; 2 teaspoons finely chopped tarragon

Crispy Fish Sandwiches with Herb Remoulade takes approximately 40 minutes from beginning to end. This recipe serves 4. One serving contains 415 calories, 35g of protein, and 11g of fat. This recipe covers 29% of your daily requirements of vitamins and minerals. This recipe from Food and Wine requires fromage blanc, catfish fillets, flat-leaf parsley, and sesame-seed rolls. It works well as a main course. It is a good option if you're following a dairy free and pescatarian diet. If you like this recipe, take a look at these similar recipes: Crispy Herb Fish with Parmesan Potatoes, Crispy Herb Fish with Parmesan Potatoes, and Lemon Herb Fish with Crispy Oven Fries.

Instructions

In a small skillet, heat the canola oil.

Ingredients you will need

Canola Oil

Equipment you will use

Frying Pan

Add the panko crumbs and cook over moderately low heat, stirring, until they're golden, 5 minutes. Stir in the Old Bay and transfer the toasted crumbs to a plate.

Ingredients you will need

Panko

In a small bowl, whisk the fromage blanc with the mustard, lemon juice, Tabasco, cornichons, parsley and tarragon and season the remoulade with salt and pepper.

Ingredients you will need

Salt And Pepper

Lemon Juice

Gherkins

Remoulade

Tarragon

Mustard

Parsley

Hot Sauce

Equipment you will use

Whisk

Bowl

Light a grill or preheat a grill pan. Oil the grates. Grill the rolls cut side down until lightly toasted.

Ingredients you will need

Roll

Cooking Oil

Equipment you will use

Grill Pan

Grill

Transfer the rolls to plates and spread with the remoulade.

Ingredients you will need

Spread

Roll

Brush the fish with canola oil and season with salt and pepper. Grill over moderate heat, turning once, until the fish is cooked through, about 8 minutes.

Ingredients you will need

Salt And Pepper

Canola Oil

Fish

Equipment you will use

Grill

Transfer the fish to a plate. Press each fillet into the panko and transfer to a toasted roll. Top with lettuce and tomato, close the sandwiches and serve.

Ingredients you will need

Lettuce

Tomato

Panko

Fish

Roll

Equipment

Ingredients

Servings:

1Tbsp

canola oil, plus more for brushing 680grams

skinless catfish fillets 3Tbsps

chopped cornichons 1Tbsp

Dijon mustard 1Tbsp

finely chopped flat-leaf parsley 1Tbsp

freshly squeezed lemon juice 4servings

Lettuce and sliced tomatoes, for serving 59milliliters

fromage blanc (see Note)1teaspoon

Old Bay seasoning 237milliliters

panko (Japanese bread crumbs)4servings

Salt and freshly ground black pepper 4

kaiser or whole wheat sesame-seed rolls, split 1teaspoons

Tabasco sauce 2teaspoons

finely chopped tarragon

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Santi Sortesele Pinot Grigio. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 17 dollars per bottle.