Filet O’ Fish Night

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Filet O’ Fish Night

Makes 4 sandwiches

Fish

• 1 sleeve Ritz crackers (about 32 crackers)

• 1 cup panko breadcrumbs

• ½ cup all-purpose flour

• 2 eggs, beaten

• 4 (4 to 5 ounces) boneless skinless cod filets (about ½ inch thick)

• Kosher salt and freshly cracked black pepper, to taste

• Neutral oil, for shallow frying

• Flake salt, for topping

To Assemble the Sandwiches

• 4 American cheese slices

• Butter, for toasting the buns

• 4 brioche buns, split

• Hailee’s tartar sauce or chili crisp tartar sauce

Endive Like Coleslaw

• 2 tablespoons kewpie mayo

• 1 tablespoon sour cream

• 1 tablespoon malt vinegar or lemon juice

• 2 teaspoons granulated sugar

• Kosher salt and freshly cracked black pepper, to taste

• 4 heads Belgian endive, cored removed and leaves separated

• 3 tablespoons thinly sliced fresh chives

• 1 medium carrot, peeled and julienned

1. Begin by breading the fish: Add the Ritz and panko to a food processor and pulse into a fine crumb. Place in a shallow bowl.

2. Add the all-purpose flour to another shallow bowl.

3. Add the eggs to another shallow bowl, and beat until homogeneous.

4. Season the fish all over with salt and pepper. Dredge the seasoned fish in the flour, then egg, then finally in the ritz crumb. Be sure to fully coat the fish in each step and really press in the crumb. Place the crumb-coated fish on a plate and repeat with all the remaining filets. Set aside while you make the endive and heat the oil.

5. For the endive: Add the mayo, sour cream, vinegar, sugar, salt, and pepper to the bottom of a large mixing bowl. Whisk until combined. Add in the endive, chives, and carrots, but don’t mix. Place in the fridge to toss right before eating.

6. Add about ½ inch of canola oil to a high-sided saute pan or cast iron pan. Heat over medium heat until the temperature is around 325F.

7. Working in two batches, carefully place the breaded fish in the hot oil, and fry for 3 to 4 minutes per side until golden and crispy. Remove from the oil to a wire rack lined sheet tray and immediately top with a pinch of flake salt and one slice of American cheese.

8. Melt some butter in a separate large saute pan and heat over medium. Working in batches, toast the buns in the butter until golden brown, about 2 minutes.

9. Remove the endive from the fridge and toss. Season with more salt and pepper if needed.

10. To assemble the sandwiches: Place the cheese topped fish on the bottom bun and add 1 to 2 tablespoons of the tartar sauce. Cover with the top bun and enjoy immediately with the endive on the side.

@2peoplecookingfilet o’ fish night

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