Crispy Fish Sandwiches With Wasabi And Ginger Recipe

Name: Crispy Fish Sandwiches With Wasabi And Ginger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup mayonnaise; 1 medium lime, finely grated to yield 1/2 tsp. zest and squeezed to yield 4 tsp. juice; 1 1/2 teaspoons wasabi paste, more to taste; kosher salt; fresh ground black pepper; 2 large eggs; 2 tablespoons soy sauce; 1 cup panko breadcrumbs; 4 (4 ounce) haddock fillets (4 to 5 oz ea. boneless, skinless, preferably 1 to 1-1/2 inches thick) or (4 ounce) cod fish fillets (4 to 5 oz ea. boneless, skinless, preferably 1 to 1-1/2 inches thick); 1/2 cup vegetable oil, plus; 1 tablespoon vegetable oil; 1 teaspoon finely grated fresh ginger; 3 cups thinly sliced iceberg lettuce or 1/4 head iceberg lettuce; 4 hamburger buns, lightly toasted

Servings: persons

1/2 cup mayonnaise
1 medium lime, finely grated to yield 1/2 tsp. zest and squeezed to yield 4 tsp. juice
1 1/2 teaspoons wasabi paste, more to taste
kosher salt
fresh ground black pepper
2 large eggs
2 tablespoons soy sauce
1 cup panko breadcrumbs
4 (4 ounce) haddock fillets (4 to 5 oz ea. boneless, skinless, preferably 1 to 1-1/2 inches thick) or (4 ounce) cod fish fillets (4 to 5 oz ea. boneless, skinless, preferably 1 to 1-1/2 inches thick)
1/2 cup vegetable oil, plus
1 tablespoon vegetable oil
1 teaspoon finely grated fresh ginger
3 cups thinly sliced iceberg lettuce or 1/4 head iceberg lettuce
4 hamburger buns, lightly toasted

1
In a small bowl, combine the mayonnaise, lime zest, 1 teaspoons of the lime juice, and the wasabi paste. Season to taste with salt, pepper, and more wasabi, if you like.
2
In a wide, shallow bowl, lightly beat the eggs and 1 Tbs. of the soy sauce until combined. Put the panko in another wide shallow bowl.
3
Pat the fish fillets dry and lightly season with salt. Working with one fillet at a time, dip it in the egg mixture, letting any excess drip off, then coat with the panko, pressing the breadcrumbs onto the fish. Set each breaded fillet on a plate or tray as you finish it.
4
In a 10-inch nonstick skillet, heat 1/2 cup of the oil over medium heat until shimmering hot. Fry the fish, flipping once, until well browned and just cooked through, 5 to 8 minutes total. Transfer to paper towels to drain and sprinkle each fillet with a pinch of salt.
5
Meanwhile, in a large bowl, stir together the remaining 1 Tbs. lime juice, 1 Tbs. soy sauce, 1 Tbs. oil, the ginger, 1/4 teaspoons salt, and 1/4 teaspoons pepper. Add the lettuce and toss to coat.
6
Spread the wasabi mayonnaise on both cut sides of the buns. Put one fish fillet on the bottom of each bun, and then top with the lettuce and the bun top.

841

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: 1/2 cup mayonnaise, 1 medium lime, finely grated to yield 1/2 tsp. zest and squeezed to yield 4 tsp. juice, 1 1/2 teaspoons wasabi paste, more to taste, kosher salt, and more.

Yes, Crispy Fish Sandwiches With Wasabi And Ginger 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 Wasabi And Ginger

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