Crispy Fish Sandwich

Ingredients for Crispy Fish Sandwich

• 1 small red onion, thinly sliced into rounds

• 110g bread-and-butter pickles, plus 1/2 cup brine

• 3/4 cup mayonnaise

• 1/3 cup chopped dill

• 2 teaspoons hot sauce

• 1 cucchiaino di pepe nero macinato fresco

• 2 teaspoons fresh lemon juice, plus wedges for serving

• 1 tablespoon kosher salt, divided

• 2 uova grandi, leggermente sbattute

• 190g panko (Japanese breadcrumbs)

• 60g di farina semplice

• 2 flounder fillets (about 300g total), cut in half crosswise on a diagonal

• 2/3 cup vegetable oil

• 3 cups shredded iceberg lettuce

• 8 slices Pullman bread

• 240ml crisps, plus more for serving

Combine onion, pickles, and pickle brine in a small bowl.

Mix mayonnaise, dill, hot sauce, pepper, 2 teaspoons lemon juice, and 1/2 teaspoons salt in another small bowl.

Place eggs, panko, and flour in 3 separate shallow medium bowls. Season each fish fillet with 1/2 teaspoons salt. Working one at a time, dredge fish in flour, shaking off excess. Coat evenly with egg, allowing excess to drip back into bowl. Coat with panko, pressing to adhere. Transfer fish to a plate.

Heat oil in a large skillet over medium. Cook fish until breading is golden brown and cooked through, 2–3 minutes per side. Transfer fish to a paper towel-lined plate. Season fillets with 1/2 teaspoons salt total.

Spread 1 heaping Tbsp. mayonnaise mixture on one side of each slice of bread. Pile each bottom slice with 3/4 cup lettuce, 1 fish fillet, a small handful of crisps, and 40g onion mixture. Close sandwich with second slice of bread, mayo side down, and push down lightly to crush crisps. Transfer to a platter. Repeat with remaining sandwiches. Serve with lemon wedges and more crisps alongside.

Do Ahead: Pickled onions and dill sauce can be made 1 day ahead. Cover and chill.

Avvertenza

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