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.
Ocean Perch Fish Sandwich
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.
Combine all breading ingredients on a plate and mix together with a fork.
Combine all tartar sauce ingredients in a bowl and mix together. Set aside.
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.
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.
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.
While the fish cook, add the tomatoes and onion to the pan until lightly caramelized (3-5 minutes).
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).
Add the tartar sauce to both sides of the bun. Top with red onion, then fish fillets, tomatoes, and cilantro.