Fish Sandwich with Chile-Lime Mayo
The New York Times
"I love fried fish sandwiches, but you can always broil or grill the fish if you prefer."
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Ingredients
- 1/4 cup mayonnaise
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon chile powder
- 1 teaspoon minced garlic
- Salt and freshly ground black pepper
- 1/4 cup neutral oil, like grapeseed or corn, plus more as needed
- Four 4-ounce fillets of firm white fish, like cod, halibut, or catfish, salmon, or mahi-mahi
- 1/4 cup of all-purpose flour
- 1 egg, beaten with 2 tablespoons of water
- 3/4 cup of bread crumbs, preferably fresh
- 4 rolls or 8 slices bread, toasted if you like
- 8 slices ripe tomato
- 2 cups shredded Napa cabbage or iceberg lettuce
- 1/4 cup chopped fresh cilantro leaves (optional)
Method
Mix together the mayonnaise, lime juice, chile powder, garlic, and some salt and pepper; taste, adjust the seasoning, and set aside.
Put the oil in a large skillet over medium-high heat. Sprinkle the fish with salt and pepper, then dredge both sides of the fillets in the flour; dip in the egg, and coat in the bread crumbs. When the oil is hot, add the fillets and cook until golden brown on both sides, about 8 minutes total.
To assemble the sandwiches, smear the rolls with the chile-lime mayo, add the fillets (cut in half to fit on the bun as necessary), and top with tomato slices, cabbage, and cilantro if you’re using it. Serve immediately.
Yield
4 sandwiches
