Shemya Fish Sandwich
Coastal Crunch Fish Sandwich
ingredients
- 1 lb wild-caught Alaskan pollock fillets
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp cayenne pepper
- Vegetable oil (for frying)
- 4 brioche buns
- ½ cup tartar sauce
- Lettuce leaves
- Tomato slices
- Pickles (optional)
steps
- 1.
Begin by marinating the wild-caught Alaskan pollock fillets in buttermilk for at least 30 minutes to enhance tenderness and flavor.
- 2.
In a shallow dish, combine flour, paprika, garlic powder, salt, black pepper, and cayenne pepper. Mix well.
- 3.
In another dish, place panko breadcrumbs.
- 4.
Remove fish from buttermilk, allowing excess to drip off, then dredge each fillet in the flour mixture, shaking off the excess.
- 5.
Dip fillets back into the buttermilk and coat with panko breadcrumbs for an extra crispy texture.
- 6.
In a large skillet, heat vegetable oil over medium-high heat. Fry the breaded fish fillets until golden brown and cooked through, about 4-5 minutes per side.
- 7.
Toast the brioche buns lightly on a separate skillet or in a toaster.
- 8.
Assemble the sandwich by spreading tartar sauce on both bun halves, adding lettuce, a fried fish fillet, tomato slices, and pickles if desired.
- 9.
Top with the other half of the bun and serve immediately.
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