Recipe by Annacia
Wasabi, ginger, and soy sauce give this otherwise typical fried fish sandwich a bright and spicy flavor.
Top Review by rosie316
I made this for hubby today (I can't eat fish). He loved them! He said definately 5 stars. The only thing I did differently was that I had Tilapia filets I needed to use up. So I made the 4 Tilapia filets, per instructions, and stacked 2 on each toasted bun. They didn't take as long to fry as directed, because they were so thin. The mayo/wasabi spread is wonderful (that I did try, and the lettuce). I want to make breaded chicken breast and use that spread (and I don't really care for wasabi). He also liked the shredded, wilted lettuce. The panko didn't stay on too well during frying, I think next time I will dredge the filets in cornstarch before the egg wash and see if that helps it stick. Thank you for a great recipe. (Made for PRMR)
- 1⁄2 cup mayonnaise
- 1 medium lime, finely grated to yield 1/2 tsp. zest and squeezed to yield 4 tsp. juice
- 1 1⁄2 teaspoons wasabi paste, more to taste
- kosher salt
- fresh ground black pepper
- 2 large eggs
- 2 tablespoons soy sauce
- 1 cup panko breadcrumbs
- 4 (4 ounce) hake fillets (4 to 5 oz ea. boneless, skinless, preferably 1 to 1-1/2 inches thick) or 4 (4 ounce) haddock fillets (4 to 5 oz ea. boneless, skinless, preferably 1 to 1-1/2 inches thick) or 4 (4 ounce) cod fish fillets (4 to 5 oz ea. boneless, skinless, preferably 1 to 1-1/2 inches thick)
- 1⁄2 cup vegetable oil, plus
- 1 tablespoon vegetable oil
- 1 teaspoon finely grated fresh ginger
- 3 cups thinly sliced iceberg lettuce or 1⁄4 head iceberg lettuce
- 4 hamburger buns, lightly toasted
Directions See How It's Made
- In a small bowl, combine the mayonnaise, lime zest, 1 teaspoons of the lime juice, and the wasabi paste. Season to taste with salt, pepper, and more wasabi, if you like.
- In a wide, shallow bowl, lightly beat the eggs and 1 Tbs. of the soy sauce until combined. Put the panko in another wide shallow bowl.
- Pat the fish fillets dry and lightly season with salt. Working with one fillet at a time, dip it in the egg mixture, letting any excess drip off, then coat with the panko, pressing the breadcrumbs onto the fish. Set each breaded fillet on a plate or tray as you finish it.
- In a 10-inch nonstick skillet, heat 1/2 cup of the oil over medium heat until shimmering hot. Fry the fish, flipping once, until well browned and just cooked through, 5 to 8 minutes total. Transfer to paper towels to drain and sprinkle each fillet with a pinch of salt.
- Meanwhile, in a large bowl, stir together the remaining 1 Tbs. lime juice, 1 Tbs. soy sauce, 1 Tbs. oil, the ginger, 1/4 teaspoons salt, and 1/4 teaspoons pepper. Add the lettuce and toss to coat.
- Spread the wasabi mayonnaise on both cut sides of the buns. Put one fish fillet on the bottom of each bun, and then top with the lettuce and the bun top.