Name: Crispy Fish Sandwiches with Herb Rémoulade
Yield: 4
Ingredients: 1 tbsp. canola oil -; 1 c. panko (Japanese bread crumbs) -; 1 tsp. Old Bay seasoning -; 1/4 c. fromage blanc (see Tips & Techniques) -; 1 tbsp. Dijon mustard -; 1 tbsp. freshly squeezed lemon juice -; 1/2 tsp. Tabasco sauce -; 3 tbsp. chopped cornichons -; 1 tbsp. finely chopped flat-leaf parsley -; 2 tsp. finely chopped tarragon -; Salt -; Freshly ground black pepper -; 4 kaiser or whole wheat sesame-seed rolls -; 4 skinless catfish fillets -; Lettuce -; Tomatoes -

Crispy Fish Sandwiches with Herb Rémoulade

Recipe information

Cooking:

Servings per container:

Source:

More details

Ingredients for - Crispy Fish Sandwiches with Herb Rémoulade

1. 1 tbsp. canola oil -

2. 1 c. panko (Japanese bread crumbs) -

3. 1 tsp. Old Bay seasoning -

4. 1/4 c. fromage blanc (see Tips & Techniques) -

5. 1 tbsp. Dijon mustard -

6. 1 tbsp. freshly squeezed lemon juice -

7. 1/2 tsp. Tabasco sauce -

8. 3 tbsp. chopped cornichons -

9. 1 tbsp. finely chopped flat-leaf parsley -

10. 2 tsp. finely chopped tarragon -

11. Salt -

12. Freshly ground black pepper -

13. 4 kaiser or whole wheat sesame-seed rolls -

14. 4 skinless catfish fillets -

15. Lettuce -

16. Tomatoes -

How to cook deliciously - Crispy Fish Sandwiches with Herb Rémoulade

1. Stage

In a small skillet, heat the canola oil. Add the panko crumbs and cook over moderately low heat, stirring, until they're golden, 5 minutes. Stir in the Old Bay and transfer the toasted crumbs to a plate.

2. Stage

In a small bowl, whisk the fromage blanc with the mustard, lemon juice, Tabasco, cornichons, parsley, and tarragon and season the rémoulade with salt and pepper.

3. Stage

Light a grill or preheat a grill pan. Oil the grates. Grill the rolls cut side down until lightly toasted. Transfer the rolls to plates and spread with the rémoulade.

4. Stage

Brush the fish with canola oil and season with salt and pepper. Grill over moderate heat, turning once, until the fish is cooked through, about 8 minutes. Transfer the fish to a plate. Press each fillet into the panko and transfer to a toasted roll. Top with lettuce and tomato, close the sandwiches, and serve.