Lightly fried fish fillets
The other key ingredients to make this fish sandwich swimmingly sublime are: This allows air to circulate all the way around, keeping your fish crispy on all sides. Once the fish is cooked, place it on a rack placed in a baking sheet rather than paper towels. Be sure to test the internal temperature of your fish fillets for doneness at 145☏ and the fish is flaky and opaque. I use grapeseed oil due to it’s high smoke point, making it ideal for frying and a sandwich that takes just minutes to make. Each side of fish takes only 2-3 minutes to cook and spends less time in the oil so the fish doesn’t absorb that much of it. The second method that keeps things healthy-ish is the fish is cooked quickly in 350☏ oil. The panko breading adheres to the fish thanks to a quick dip in buttermilk, tenderizing the fish while still keeping things light. And because breadcrumbs allow more evaporation to occur, the fish stays crispy longer, where battered foods that keep all the moisture in, get soggy faster. Un-salted Saltines? Now that’s an oxymoron if I’ve ever heard one. Instead, we use a lighter mixture of panko bread crumbs and finely crushed un-salted Saltine crackers. The methods Lauren provides in making this recipe make me feel totally okay that this fish is fried.įirst, there’s no cloyingly heavy batter here. But just like every rule, there are exceptions, and that’s why I always prefer fried fish for my tacos and will once in a while splurge on fried chicken, Because hey, this girls still gotta live. Usually when I’m given the choice of going grilled, baked, or fried, 98% of the time the healthier baked and grilled routes are the ones I take.
Lightly fried fish fillets how to#
How to Make a Fried Fish Sandwich That Feels Almost Healthy
So it wasn’t much of a surprise that while grazing through the gorgeously photographed and totally creative new cookbook Modern Comfort Cooking from my friend Lauren Grier of the food blog Climbing Grier Mountain, my perusing came immediately to a halt when I spied her recipe for Halibut Filet o’ Fish Sliders, a perfect recipe to serve for a crowd.Īnd that’s how Lauren helped cure my fish sandwich cravings by delivering a totally delicious recipe we’ll definitely be making time and time again. Of course I always had to request extra pickles on mine because some things just never change. Apparently I’m not alone.Įver since, I’ve had a love for the simplicity of that fried fish sandwich: A simple fish patty with a dollop of tartar sauce and a slice of melty cheese sandwiched between soft and warmed top and bottom buns. Yes mom, she DID take me there!īut that day, and every trip to Mickey D’s after that, it wasn’t burgers that we ordered. Surprisingly, it was my grandma Mary Jane-who was a make-it-from-scratch kind of cook and always made sure I ate all my vegetables-who first introduced me to the fast food chain. It’s wasn’t very often that I ate fast food as a kid so my first memory of eating at McDonald’s made quite the impression. This fried fish sandwich with homemade tartar sauce is golden brown and ready to serve in under 30 minutes, and it’s so good that it puts McDonald’s filet-o-fish to shame. If you think that making a healthier fish fillet sandwich at home is an impossible task, think again.