Lenten Friday "Mock-Filet" Fish Sandwich
English
Chapter 2: Catholic School Lunches and Midday Comforts
For generations of working-class Catholic kids, Fridays meant a strict religious mandate that accidentally birthed a culinary icon. This is an unapologetic homage to the school cafeteria and the fast-food drive-thru, elevated just enough to make it worth cooking. You want a perfect golden square of flaky whitefish, a slice of processed American cheese melted by residual heat, a sharp homemade tartar sauce, and a steamed bun so soft it practically dissolves in your hands. It isn't fancy, and it absolutely doesn't need to be.
Before you start
The tartar sauce can be made up to a week in advance.
Keep it stored in an airtight container in the refrigerator.
Ingredients
- Full fat mayonnaise1 cup
- Dill pickle relish2 tablespoons
- Capers finely minced1 tablespoon
- Lemon juice1 teaspoon
- Dried dill or fresh chopped parsley1 teaspoon dried or 1 tablespoon fresh
- Onion powder1/2 teaspoon
- SugarA pinch
- Skinless white fish fillets like cod or pollock4 4-ounce pieces
- Kosher salt and black pepperTo taste
- All purpose flour1/2 cup
- Old Bay seasoning or paprika1 teaspoon
- Large eggs2
- Dijon mustard1 tablespoon
- Panko breadcrumbs2 cups
- Neutral vegetable oilFor frying
- Soft white hamburger buns4
- Processed American cheese4 slices
Method
- 01
Mix the tartar sauce and let it chill.
Combine the mayonnaise, relish, capers, lemon juice, dill, onion powder, sugar, and pepper in a bowl. Cover and refrigerate for at least an hour so the flavors can get to know each other.
- 02
Prep and dry the fish fillets.
Cut the fish into roughly four-by-four-inch squares. Pat them completely dry with paper towels—this is non-negotiable if you want the breading to stick—and season lightly with salt and pepper.
- 03
Set up a standard three-dish breading station.
In the first dish, mix the flour and Old Bay. In the second, beat the eggs with the Dijon mustard. Fill the third dish with the Panko breadcrumbs.
- 04
Dredge the fish fillets one by one.
Coat each square in flour, tap off the excess, submerge it in the egg wash, and press it firmly into the Panko until evenly coated on all sides.
- 05
Fry the breaded fish until deep golden brown.
Heat about half an inch of neutral oil in a heavy skillet to 350°F. Fry the fish in batches for two to three minutes per side, until the crust is aggressively crispy and the fish flakes easily.
- 06
Melt the cheese using residual heat.
Move the fried fish to a wire rack and immediately top each piece with a slice of American cheese. The heat radiating from the freshly fried crust will melt it perfectly.
- 07
Steam the buns.
Wrap the split buns in a slightly damp paper towel and microwave on medium for fifteen to thirty seconds until they are warm and pillowy.
- 08
Assemble the sandwiches and serve immediately.
Slather the bottom bun with chilled tartar sauce, lay down the hot fish and melted cheese, top it off, and eat while the textures are still fighting each other in the best way possible.
Notes
Do not swap out the processed American cheese.
It melts in a very specific way that artisanal cheeses simply cannot replicate for this kind of sandwich.
Do not let the breaded fish sit around before frying.
The salt will draw out moisture and ruin your chances of achieving a genuinely crispy crust.
From The Irish American Table.