That night, we fried up the lingcod and made some delicious fish sandwiches! Jeff did most of the work, since I had been slaving away in the kitchen all afternoon making goodies for the rest of the week (post to come soon)!
Fish Sandwiches Recipe:
1 pound of fresh lingcod (we had a little less than a pound)
2 Trader Joe’s Artisan Bread Petits Pains Rustiques (or any sourdough rolls you like)
3 Tbsp Mayo
1 Tbsp Greek yogurt
1-2 Tsp Sweet pickle relish
1 Tsp Fresh Dill
1/2 Tsp Black pepper
Salt to taste
1/4 Cup Milk
1 Tbsp Teriyaki Sauce
Olive Oil (for frying)
Mince dill and combine it with mayo, greek yogurt, sweet pickle relish, black pepper, and salt (to taste) in a small bowl to make the tartar sauce. Set aside.
Set up your dredging station. Place flour and breadcrumbs in separate bowls or plates that are large enough to hold fish. In a separate bowl, whisk together egg, milk, and teriyaki sauce to make the egg wash.
Dredge fish in flour, then dip in egg wash, and then coat with bread crumbs.
Pan fry fish in a skillet that has a thin layer of olive oil in it. Fry until fish is cooked (around 4 minutes per side). When done, remove the fish to a paper towel to drain.
Toast bread while the fish fries.
Add tartar sauce, lettuce and tomato (and any other condiments you would like) to your buns, top with a piece of fish, and enjoy!
Note: We completed our meal with a few Trader Joe’s pre-made onion rings—delicious!