Ocean Perch Fish Sandwich – Pan Fried

From Minnesota to Barbados and beyond, the fish sandwich is crafted in a variety of ways with different types of fish at the center.  In Minnesota, the Walleye Fish Sandwich is a beloved local favorite where a Walleye fillet is placed on a soft sandwich roll with tartar sauce, tomatoes, and lettuce.  Further south in the Caribbean we happened upon a small restaurant near Oistens that featured a Flying Fish Sandwich, which had Flying Fish breaded in a spicy cajun seasoning presented in a similar fashion.

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Ocean Perch Fish Sandwich Yum

Turn Ocean Perch fillets into an incredible sandwich. Give the fish fillets a light breading before putting them on a hot pan with butter.  We add some onion slices, mini marzano tomatoes to the grill to caramelize.  Last we whip up a fresh tartar sauce and combine everything in a Portuguese roll.

Course

Main Dish, Sandwich

Cuisine

American

Prep Time

25 minutes

Cook Time

15 minutes

Servings

people

Ingredients

• 6-8 fillets ocean perch remove bones & check for scales
• 6 mini marzano tomatoes sliced in half
• 2 slices red onion
• 1 small handful cilantro plucked and washed
• 2 portuguese rolls sliced in half
• olive oil enough to just cover the bottom of the pan

Breading

• 1/4 c flour
• 1 tsp sea salt
• 1 tsp black pepper
• 1 tsp celery seed
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp chili powder
• zest of 1 lemon

Tartar Sauce

• 4 tsbp mayonnaise (olive oil mayo)
• 1/2 juice of lemon
• 1/2 tsp brown spicy mustard
• 6 slices pickled jalepeno chopped
• pinch sea salt
• pinch black pepper
• pinch celery seed
• pinch chili powder
• pinch nutmeg

Course Main Dish, Sandwich Cuisine American Prep Time 25 minutes Cook Time 15 minutes Servings people Ingredients 6-8 fillets ocean perch remove bones & check for scales 6 mini marzano tomatoes sliced in half 2 slices red onion 1 small handful cilantro plucked and washed 2 portuguese rolls sliced in half olive oil enough to just cover the bottom of the pan Breading 1/4 c flour 1 tsp sea salt 1 tsp black pepper 1 tsp celery seed 1 tsp garlic powder 1 tsp onion powder 1 tsp chili powder zest of 1 lemon Tartar Sauce 4 tsbp mayonnaise (olive oil mayo) 1/2 juice of lemon 1/2 tsp brown spicy mustard 6 slices pickled jalepeno chopped pinch sea salt pinch black pepper pinch celery seed pinch chili powder pinch nutmeg

Instructions

Breading

1. Combine all breading ingredients on a plate and mix together with a fork.

Tartar Sauce

1. Combine all tartar sauce ingredients in a bowl and mix together. Set aside.

Cooking

1. Heat olive oil over medium high heat in a pan large enough to fit all the fillets, tomatoes, and onions. As an alternative you can use two pans to accomplish this.
2. After a few minutes the oil should sizzle when you flick a little flower in the pan. Now that the pan is hot, bread each side of the fillet and add to the pan.
3. Cook for 5 minutes and then flip over and cook for another 3-5 minutes until the edges brown lightly and fish becomes slightly flakey.
4. While the fish cook, add the tomatoes and onion to the pan until lightly caramelized (3-5 minutes).
5. Once the fish, tomatoes, and onion have finished cooking place on a side plate. Add the portuguese rolls to the pan to toast the insides (3 minutes).

Build Sandwich

1. Add the tartar sauce to both sides of the bun. Top with red onion, then fish fillets, tomatoes, and cilantro.

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