Italian · Lunch
Fried Fish Sandwich
A crisp fried white fish fillet, dredged in seasoned flour and fried until golden, tucked into a toasted ciabatta roll with lemon aioli, shredded lettuce, and sliced tomato. A squeeze of lemon and a scatter of parsley brighten the fillet, finished with a scrape of pickled giardiniera-style tang from capers.
$6
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
728Calories
42.1gProtein
37.4gFat
59.2gCarbs
5.8gSugar
4.4gFiber
1374mgSodium
277mgChol
6gSat Fat
805mgPotassium
155mgCalcium
4.5mgIron
2.1mcgVitamin B12
13.2mgVitamin C
protein-rich
mediterranean
thirty-min-meals
hidden-gems
Instructions
1
Prep
Pat the white fish fillet dry and season both sides with salt and black pepper.
2
Dredge
Set up flour, beaten egg, and panko breadcrumbs in separate shallow dishes. Coat the fillet in flour, dip in egg, and press into panko until fully coated.
3
Fry
Heat vegetable oil in a skillet over medium-high heat until shimmering. Fry the fillet 3 to 4 minutes per side until the crust is deep golden and flesh flakes easily.
4
Plate
Stir mayonnaise and lemon juice together for aioli. Toast the ciabatta roll cut-side down in a dry skillet until lightly charred. Spread aioli on both sides, layer lettuce, tomato, capers, and fillet. Scatter parsley over fish, close the sandwich, and serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g white fish fillet
- 22 ciabatta roll (about 3 oz/85g)
- 1/2 cup60g all-purpose flour
- 1/2 cup56g panko breadcrumbs
- 22 eggs, beaten
- 4 tbsp56g mayonnaise
- 2 tsp2 tsp lemon juice, plus a wedge for serving
- 7 oz200g lettuce
- 44 tomato slices
- 2 tbsp18g capers, drained
- 2 tbsp2 tbsp parsley
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 4 tbsp60ml vegetable oil, for shallow-frying
