This is a fantastic way to eat nice firm cod fish. It holds up very well to frying and has that meaty quality that goes oh so well with crusty bread!
I find fish cooked with batter, or like here, with a nice coating of crispy panko crumbs seals in the flavor and moisture perfectly.
This is very simple to prepare, however the only thing you have to watch is not to be afraid to get your pan hot enough so the fish does not stick to your pan, and leaving it alone while it is frying. The tendency to fiddle with the fish by moving it around or trying to lift it up to look underneath is a habit that can result in your never wanted to attempt to cook fish again.
After you master the fish-frying you can make the sandwich any way you like. if you only have mayonnaise and mustard, then mix them together. Even a dollop of sour cream or plain yogurt can substitute for the mayo altogether. I soaked the lettuce in a soy and mirin mixture, but feel free to leave it plain if you are feeling plain yourself!
In other words: attempt fish sandwiches for dinner some time!
* Blood Type A Diet followers can also make this fish sandwich but need to make the following adjustments: serve on toasted sprouted bread and omit the mayonnaise. You can mix some mustard powder (about 1 tsp) to 1 cup of plain yogurt instead, and the romaine garnish is perfectly fine as is!*
You will need:
2 lbs cod, cut into 12 pieces
1 1/2 tbs mirin
1 tbs soy sauce
1 1/2 cups panko bread crumbs
for hot mayo:
1 cup mayonnaise
1 tbs wasabi paste
1 tbs lime juice
1 tsp lime zest
1/4 tsp sea-salt
several grinds black pepper
*If you don’t have, cannot find or do not like wasabi, you can use 1 tbs of chili-garlic sauce instead and omit the lime juice – Chili-garlic sauce can be found in the Asian or ethnic section of western supermarkets*
for green garnish:
1 head romaine lettuce, chopped
1 tbs soy sauce
1 tbs mirin
1 tsp sriracha sauce
1/2 tbs lime juice
12 fresh crusty small bread buns
1 – Wash and dry the fish and cut into 12 pieces. In a wide shallow bowl beat the eggs with the soy and mirin. Put the panko into a wide shallow bowl. Dip the fish into the egg and then press both sides into the panko crumbs. Transfer fish to large plate and set aside.
2 – Combine all ingredients for hot mayonnaise in a bowl. Taste to adjust seasoning and set aside.
3 – Toss the chopped romaine with the soy, lime juice, sriracha and mirin and set aside.
4 – Put large saute pan on just below high heat and add 2 or so tablespoons of vegetable (or olive oil). When the oil is hot, add half of the fish and cook on both sides until crispy and cooked through (about 7 or so minutes). *Do not move fish around too much or put into a cold pan or it will stick* Remove to a warm plate in a low temperature oven when done.
To assemble: Split the buns and toast lightly. Spread some of the hot mayo on both pieces and top with fish, followed by lots of romaine. Top with bun and serve.
Serve two sliders per person. This can also be eaten on a bed of the dressed romaine without the bun.