Recipe by Andi of Longmeadow Farm
The day started out gray and menacing. A slight case of sleet was coming down. And a sneeze too. The farm had decided to take a break today and not bust anything terribly awful. Two tractors were being fixed somewhere up North, so none of us particularly wanted to go to town to grab a sandwich, which; we quite often do on Sunday at lunchtime. In fact, the fire was stoked, we were dry, and sleet is not that fun. At least with snow you can plow, or just make snow forts. So today, I decided to make a nifty sandwich for the two of us to eat, side by side, with our feet facing the wood stove. I wanted to whip together something that you had to lick your fingers because it was just that delicious. Also, I had to have everything on hand, right here at home, remember; we weren't going to town. Of course, make this your own fish sandwich. Add the cheese to the top, instead of the bottom, perhaps jalapeno cheese, use some soft bread, make the tartar sauce low fat, or; just grill some fresh fish, or lightly bread the fresh fish fillet, and bake. You might even add a bit of sliced tomato, or a bit of vegetarian bacon (especially for twissis), a big slice of onion, chopped lettuce, spinach leaves, etc. Whatever you chose, just don't go into town. You don't have to now. NOTE: I am sorry this disappointed the chef by having you adding salt and cayenne pepper. Please, anyone that knows my recipes, if you don't care for any of the items, please don't use them. It's ok by me to make this good for you and your family and to certainly not be wasting food. I am sorry this didn't work for you, but thanks for trying it.
Top Review by adopt a greyhound
Great sandwich. I made freshly breaded tilapia for the fish and made the rest as written. Served with thin buns, coleslaw and it was great. Will have this quick and easy recipe many times in the future.
- 2 fish fillets (frozen Southern Fried or fresh fish lightly breaded)
- 1 teaspoon sour cream
- 2 tablespoons mayonnaise
- 1⁄2 teaspoon pickle juice (from the jar)
- 2 teaspoons dill relish
- 1⁄8 teaspoon cayenne pepper (optional, use only if you like it)
- 1⁄8 teaspoon garlic powder
- 1⁄2 teaspoon salt (do a taste test here, if it seems salty don't use any extra)
- 1⁄4 teaspoon sugar
- 1⁄8 teaspoon mustard powder
- 2 soft hamburger buns
- 2 slices American cheese (cheddar or muenster)
Directions See How It's Made
- Bake frozen (or fresh) fish fillets at 400 degrees, for 10 minutes, turn over once and bake 10 minutes more. Watch carefully, don't want them to burn.
- Mix up tartar sauce, or use what you have in fridge.
- Sliced cheese should be at room temperature.
- Toast bun in a non stick skillet until lightly grilled.
- After toasted, place cheese on bottom of bun.
- Let fish fillets cool a bit as they get crunchy-ier.
- Put fish fillet on each sandwich bun, topping the fillet with tartar sauce, and closing bun.
- Bubble bubble -- .