Panfried Fish Sandwiches

1. 1

   Cream together 4 tablespoons of the butter with the dill, mustard, and some salt and pepper.

2. 2

   (You can do this in a small food processor; make sure the butter is nearly ice cold.)

3. 3

   Rinse and dry the cleaned fish well.

4. 4

   Spread a small amount of the dill butter on the inside of half of the fillets, then top with another fillet to create a sandwich; sprinkle these with salt and pepper.

5. 5

   Put the remaining butter, along with the olive oil, in a large skillet, preferably nonstick, over medium-high heat.

6. 6

   Dip each sandwich in the egg, then dredge in the bread crumbs; when the butter melts, add the sandwiches to the skillet.

7. 7

   Cook until lightly browned on both sides, a total of less than 5 minutes.

8. 8

   Adjust the heat so that the fat is bubbling but not burning.

9. 9

   Serve hot or at room temperature, with the lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.