Prep 30 mins
Cook 10 mins
I love fish sandwiches and this one sounds a bit different from the ordinary. Recipe source: Bon Appetit (January 2004)
- 2 cups red cabbage, sliced thin
- 1⁄4 cup mayonnaise
- 1 1⁄2 teaspoons wasabi paste (or 1 teaspoon wasabi powder mixed with 1/2 teaspoon water)
- 2 tablespoons rice vinegar
- 4 (5 ounce) fish fillets (grouper or other firm white fish)
- 1⁄2 cup panko breadcrumbs (or fresh breadcrumbs)
- 3 tablespoons vegetable oil
- 4 sandwich buns, split
- 1 lemon
- Mix wasabi paste with mayonnaise to combine.
- In a medium bowl combine cabbage, wasabi/mayonnaise, and vinegar. Set aside and let stand for 15 minutes.
- Sprinkle fish with salt and pepper. Place breadcrumbs in pie dish and coat fish with crumbs.
- Heat oil in skillet over medium high heat. Add fish and cook until golden brown (4-5 minutes per side). Drain on paper towels.
- Toast sandwich buns.
- To serve: place 1 sandwich bun half on each of 4 plates, top with fish, squeeze lemon juice over and then spoon slaw over all. Top with top sandwich bun half.
These were really good. I used some red snapper I caught in the Gulf last fall. I used a milk/egg bath to coat the fish, and seasoned the fish with Tony's Cajun seasoning. I loved the 'slaw. The wasabi/mayo mixture was great. I'm going to keep that in mind for other sandwiches as well. Thanks for posting.