I love a good fish sandwich and it has been a while since I’ve had one. I came across this recipe using tilapia, a firm, forgiving and inexpensive fish. I loved the idea of piling coleslaw over the fish and using pulverized almonds as part of the crust, making it somewhat reminiscent of sole almondine.
The sandwich was crispy, sophisticated, fun and not to mention budget-friendly. It’s a great addition to regular dinners around here. When we get home from working in the vineyard we are starving and this will hit the spot quite nicely without feeling like a heavy meal.
The fish remained juicy within its crust and the splash of lemon was the perfect finish. You can use any type of bread, toasting it or throwing it on the grill pan gives the sandwich a good textural contrast.
Try it out when you have some time.
In a medium bowl, whisk the mustard, relish and honey. Whisk in 1/4 cup oil. Add the cabbage and season with salt and pepper; toss.
Using a food processor, grind the almonds. Stir in the breadcrumbs and thyme. Place in a shallow bowl. Place the flour and beaten eggs in 2 other shallow bowls.
Halve the tilapia fillets crosswise, making 8 small pieces of fish. Pat the fish dry and season with salt. Dip the fish first in the flour, then in the beaten egg, then in the breadcrumb mixture.
In a large skillet, heat the remaining 1 Tablespoon oil over medium heat. Add the butter to melt. Add the coated fish and cook, turning once, until brown and crisp, about 2-3 minutes per side. Douse the fish with the lemon juice.
Place a piece of fish and a big pile of the slaw on the toast. Halve the sandwich and serve with potato chips. I do think salt and vinegar chips would go best.
Butter-Almond-Crusted Fish Sandwiches
From Everyday
2 Tablespoons Dijon mustard
2 Tablespoons pickle relish
1 Tablespoon honey
1/4 cup plus 1 Tablespoon vegetable oil
1/2 head small cabbage or 1/2 pound shredded slaw mix
Salt and pepper
1/2 cup sliced almonds, toasted
1 cup plain breadcrumbs
2 Tablespoons chopped fresh thyme or 1-1/2 teaspoons dried thyme
Flour for coating
2 eggs, beaten
4 fillets tilapia (about 1 pound)
3 Tablespoons butter
Juice of 1 lemon
8 slices good-quality white bread or split rolls of choice, toasted
Chips
In a medium bowl, whisk the mustard, relish and honey. Whisk in 1/4 cup oil. Add the cabbage and season with salt and pepper; toss.
Using a food processor, grind the almonds. Stir in the breadcrumbs and thyme. Place in a shallow bowl. Place the flour and beaten eggs in 2 other shallow bowls.
Halve the tilapia fillets crosswise, making 8 small pieces of fish. Pat the fish dry and season with salt. Dip the fish first in the flour, then in the beaten egg, then in the breadcrumb mixture.
In a large skillet, heat the remaining 1 Tablespoon oil over medium heat. Add the butter to melt. Add the coated fish and cook, turning once, until brown and crisp, about 2-3 minutes per side. Douse the fish with the lemon juice.
Place a piece of fish and a big pile of the slaw on the toast. Halve the sandwich and serve with potato chips. I do think salt and vinegar chips would go best.
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