Crispy Whitefish Sandwiches with Lemon-Caper Tartar Sauce
These sandwiches are light, crisp and flavorful. Even people who think they don’t like fish are going to love these—the tartar sauce is a game changer. For best results, use any fresh, firm whitefish.
Author: Taffy Elrod
zest of one lemon, about 1 tablespoon
pinchcayenne pepper (or a dash of Tabasco)
45-ouncefirm whitefish fillets, such as cod or haddock
1tablespoonolive oil or melted butter
4soft rollssplit and lightly toasted
Lettuce, onion and dill-pickle slices
For tartar sauce: In a small mixing bowl, combine ½ cup mayonnaise, minced shallot, capers, relish, lemon zest, lemon juice, Dijon mustard, and cayenne pepper or Tabasco; stir together. Refrigerate at least 30 minutes, up to overnight, to allow flavors to marry.
Preheat oven to 375°. Blot fish fillets dry, and season well with salt and pepper. Then spread them with remaining ½ cup mayonnaise, being sure to cover all parts of the fillets, including the sides.
Mix breadcrumbs with oil or butter in a shallow dish. Coat fillets with breadcrumbs, gently pressing crumbs on to be sure they adhere. Carefully transfer breaded fillets to baking sheet lined with well-oiled aluminum foil.
Place in middle rack of oven, and bake about 20 minutes, until fillets are firm to the touch, fully opaque and flake easily when pressed with a fork.
To assemble sandwiches, stir tartar sauce, and spread some on top and bottom of split, toasted rolls. Place a piece of fish on bottom half of each roll, and layer on lettuce, onion and pickle chips. Place top of roll on fish.
Tip: Make these with gluten-free breadcrumbs and your favorite gluten-free rolls, or wrap them in romaine lettuce leaves for an even lighter “sandwich.”