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+ servings

Crispy Fish Sandwiches with Avocado, Tomato & Herbed Mayonnaise

Servings: 4
Author: Nicki Sizemore

Ingredients

Herbed Mayonnaise

  • ½ cup mayonnaise or Vegenaise
  • 1 teaspoon Dijon mustard
  • 2 teaspoons drained capers , chopped
  • 2 teaspoons finely chopped fresh tarragon
  • 2 teaspoons finely chopped scallions
  • ¼ teaspoon celery seeds
  • ¼ teaspoon sugar
  • Dash hot sauce
  • Salt and freshly ground black pepper

Fish Sandwiches

  • ½ cup corn flour or fine cornmeal
  • 2 eggs , whisked
  • 1 cup regular or gluten-free panko breadcrumbs
  • Salt and freshly ground black pepper
  • 1 pound flounder or lemon sole filets
  • ¼ cup sunflower or safflower oil (or another neutral oil)
  • Buns for serving (regular or gluten-free)
  • Tomato slices for serving
  • Avocado slices for serving
  • Lettuce for serving

Instructions

  • In a small bowl, combine the ingredients for the herbed mayonnaise. Season with salt and pepper to taste. Do Ahead: The herbed mayonnaise can be made up to a day in advance and stored in the fridge.
  • Set up a “dredging station.” Place the cornmeal, whisked eggs and panko breadcrumbs in separate shallow bowls or rimmed plates. Season each with salt and pepper.
  • Trim the fish fillets into sandwich-sized or slightly smaller pieces (I usually cut them in half, depending on how big they are). Season with salt and pepper.
  • Dredge the trimmed fish filets in the cornmeal (on both sides), followed by the whisked eggs, followed by the breadcrumbs. Place the breaded filets on a wax- or parchment-lined baking sheet while you heat up your skillet.
  • Heat the oil in a large, heavy cast iron or nonstick skillet over medium-high heat until shimmering and hot (you can add a pinch of breadcrumbs to test the oil—they should immediately start to sizzle). Working in batches, fry the fish for about 1-2 minutes per side, or until golden brown on both sides and cooked through.
  • Spread some of the herbed mayonnaise on 4 buns (I like to spread a thick layer on the bottom bun, and a lighter smear on the top bun, but that’s just me). Pile a couple of pieces of fish on each bottom bun, followed by a tomato slice, a few avocado slices and a leaf or two of lettuce. Crown the sandwiches off with the top buns, then devour. Hello summer.