Ingredients with Measurements:
- 4 fish fillets (halibut, cod, or tilapia)
- 4 sandwich buns
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 tablespoon milk
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- 1/4 teaspoon dill weed
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded lettuce
- 1/2 cup sliced tomatoes
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a shallow dish, mix together the flour, salt, black pepper, paprika, garlic powder, and onion powder.
3. In another shallow dish, mix together the breadcrumbs and grated Parmesan cheese.
4. In a small bowl, beat the egg and milk together.
5. Dip each fish fillet into the flour mixture, then into the egg mixture, and finally into the breadcrumb mixture. Press the breadcrumbs onto the fish to make sure they stick.
6. Place the coated fish fillets onto the prepared baking sheet.
7. Bake the fish fillets for 15-20 minutes, or until they are golden brown and cooked through.
8. While the fish is baking, prepare the sauce by mixing together the mayonnaise, lemon juice, dill weed, salt, and black pepper in a small bowl.
9. Toast the sandwich buns.
10. To assemble the sandwich, spread the sauce on the bottom half of each bun. Top with shredded lettuce, sliced tomatoes, and a baked fish fillet. Cover with the top half of the bun.
Time:
Preparation time: 20 minutes
Cooking time: 15-20 minutes
Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe makes 4 sandwiches.
Nutritional information:
Calories: 450
Fat: 18g
Saturated Fat: 3g
Cholesterol: 100mg
Sodium: 900mg
Carbohydrates: 38g
Fiber: 2g
Sugar: 4g
Protein: 33g
Substitutions for ingredients:
- Instead of fish fillets, you can use chicken or tofu.
- Instead of all-purpose flour, you can use almond flour or cornmeal.
- Instead of mayonnaise, you can use Greek yogurt or sour cream.
- Instead of dill weed, you can use parsley or cilantro.
Variations:
- Add sliced avocado or pickles to the sandwich.
- Use different types of fish, such as salmon or trout.
- Make a spicy sauce by adding hot sauce or cayenne pepper to the mayonnaise mixture.
Tips and tricks:
- Make sure to press the breadcrumbs onto the fish to ensure they stick.
- Use a meat thermometer to make sure the fish is cooked through.
- Serve the sandwich with a side of fries or coleslaw.
Storage instructions:
Store any leftover fish fillets in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the fish fillets, place them in a preheated 350°F (180°C) oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the sandwich on a plate with a side of fries and a pickle.
Garnishes:
Garnish the sandwich with a lemon wedge or fresh herbs.
Pairings:
Pair the sandwich with a cold beer or a glass of white wine.
Suggested side dishes:
- French fries
- Coleslaw
- Sweet potato fries
- Roasted vegetables
Troubleshooting advice:
- If the breadcrumbs are not sticking to the fish, try pressing them on harder or adding more egg to the mixture.
- If the fish is not cooked through, bake it for a few more minutes or until it reaches an internal temperature of 145°F (63°C).
Food safety advice:
- Make sure to wash your hands and any utensils or surfaces that come into contact with raw fish.
- Use a meat thermometer to ensure the fish is cooked to a safe temperature of 145°F (63°C).
Food history:
Fish sandwiches have been a popular fast food item in the United States since the 1960s.
Flavor profiles:
This sandwich has a crispy, savory flavor from the baked fish and a tangy, creamy flavor from the sauce.
Serving suggestions:
Serve the sandwich with a side of fries or coleslaw.
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