Crispy Fish Sandwiches with Herb Remoulade Recipe

Name: Crispy Fish Sandwiches with Herb Remoulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon canola oil, plus more for brushing; 1 cup panko (Japanese bread crumbs); 1 teaspoon Old Bay seasoning; 1/4 cup fromage blanc (see Note); 1 tablespoon Dijon mustard; 1 tablespoon freshly squeezed lemon juice; 1/2 teaspoon Tabasco sauce; 3 tablespoons chopped cornichons; 1 tablespoon finely chopped flat-leaf parsley; 2 teaspoons finely chopped tarragon; Salt and freshly ground black pepper; 4 kaiser or whole wheat sesame-seed rolls, split; Four 6-ounce skinless catfish fillets; Lettuce and sliced tomatoes, for serving

Servings: persons

1 tablespoon canola oil, plus more for brushing
1 cup panko (Japanese bread crumbs)
1 teaspoon Old Bay seasoning
1/4 cup fromage blanc (see Note)
1 tablespoon Dijon mustard
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon Tabasco sauce
3 tablespoons chopped cornichons
1 tablespoon finely chopped flat-leaf parsley
2 teaspoons finely chopped tarragon
Salt and freshly ground black pepper
4 kaiser or whole wheat sesame-seed rolls, split
Four 6-ounce skinless catfish fillets
Lettuce and sliced tomatoes, for serving

1
In a small skillet, heat the canola oil.
2
Add the panko crumbs and cook over moderately low heat, stirring, until they're golden, 5 minutes.
3
Stir in the Old Bay and transfer the toasted crumbs to a plate.
4
In a small bowl, whisk the fromage blanc with the mustard, lemon juice, Tabasco, cornichons, parsley and tarragon and season the remoulade with salt and pepper.
5
Light a grill or preheat a grill pan.
6
Oil the grates.
7
Grill the rolls cut side down until lightly toasted.
8
Transfer the rolls to plates and spread with the remoulade.
9
Brush the fish with canola oil and season with salt and pepper.
10
Grill over moderate heat, turning once, until the fish is cooked through, about 8 minutes.
11
Transfer the fish to a plate.
12
Press each fillet into the panko and transfer to a toasted roll.
13
Top with lettuce and tomato, close the sandwiches and serve.

710

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon canola oil, plus more for brushing, 1 cup panko (Japanese bread crumbs), 1 teaspoon Old Bay seasoning, 1/4 cup fromage blanc (see Note), and more.

Yes, Crispy Fish Sandwiches with Herb Remoulade falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crispy Fish Sandwiches with Herb Remoulade

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