Prep 20 mins
Cook 5 mins
Wasabi, ginger, and soy sauce give this otherwise typical fried fish sandwich a bright and spicy flavor.
- 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
- 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.
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)
Delicious! I used ground unsweetened corn flakes for the panko breading, tamari for the soy sauce and a gluten free bun, but otherwise followed the recipe to the letter. Oh, and I added a splash of agave nectar to the wasabi mayo because for some reason my wasabi paste turned out quite bitter (I used wasabi powder and added water). DH immediately said "5 stars" which he doesn't do often, mostly it's "well, 4 1/2 I think..." LOL This is a keeper! Thanks for sharing :)
Since I had a thick piece of amberjack, I let my fish rest in the egg/soy mixture so it could absorb some of the flavor of the soy. I had no problem getting the panko to stick to the fish, but I kind of pressed it on. Loved the wasabi mayo, although I increased the amount of wasabi paste quite a bit. The only part of the sandwich I didn't really care for was the lettuce, and that was probably my fault. I didn't have any iceberg lettuce and used romaine. The dressing on the lettuce made it sort of limp, and I think the iceberg would make for a nice crisp lettuce. So rating this a five based on the fish and the wasabi mayonnaise. Thanks for sharing! Made for Rookie Tag game.