This dish, in my book, falls in the same category as fried clams or lobster rolls -- there is just something about all of them that feels very summery and easy to me, especially if you buy the hamburger buns rather than making them. You want a bun that is soft (what the British call pappy), that will absorb all of the fish and slaw juices. I happened to find brioche buns at the store but regular hamburger buns work just as well.
You can either serve the sandwich with lettuce and tomato and the Asian slaw on the side, or do what L. and I did in order to better enjoy the movie we were watching and pile the slaw in the bun. I make 2 per person as that is the ratio in which they always seem to be consumed.
8 4 oz pieces of haddock or other white fish
8 burger or brioche buns
1/4 cup + 1/4 cup mayonnaise
1/2 tsp + 1/2 tsp yuzu-kosho
1 cup panko
2 tsps chopped pickled (sushi ginger)
1 Tbsp each chopped cornichons and capers
1 Tbsp olive oil
1/2 lemon
Lettuce, tomato slices and Asian slaw to garnish
Place 1/4 cup of the mayonnaise in a flat dish and mix well with 1/2 tsp of the yuzu- kosho. Add the fish pieces to the bowl, and roll gently until each fish piece has a light even coating of the spiced mayonnaise on all sides.
Spread the panko on a dish and roll each piece of fish in it, getting as much to adhere to the surface of the fish as you can. If needed, feel free to add more panko but a cup worked for my purposes when making this.
Heat the olive oil in a large skillet. As soon as it is sizzling hot, add the breaded fish pieces and cook for 2 minutes on each side. Once the fish is cooked, remove to a paper towel lined plate,spritz with lemon juice, salt, and set aside while you prepare your yuzu-kosho tartar sauce.
To make this sauce, combine the remaining mayonnaise and yuzu-kosho with the chopped pickled ginger, the cornichons and the capers.
Spread some of this on each side of each bun before adding the cooked fish, lettuce, tomato and -- potentially -- a heaping helping of the crunchy Asian slaw.
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