Crispy Fish Sandwiches with Herb Remoulade
Recipe from Food & Wine

Grilling the fish and making a sauce with fat-free fromage blanc (a fresh, spoonable cheese) keeps the calorie count down in this variation on the classic fried fish-shack sandwich. While any white fish will work well here, catfish is a sustainable choice and a great source of vitamin B12.


Crispy Fish Sandwiches with Herb Remoulade
Kana Okada

by 1  person

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Servings: 4
Prep Time: 40 mins
Total Time: 40 mins
Related Categories: Catfish, Catfish, Fish and Seafood, Grilling, Healthy Cooking, Lunch Sandwiches, Quick and Easy, Seasonal, Summer, Summer Dinners
 
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Ingredients
  • 1  tablespoon
    canola oil, plus more for brushing
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  • 1  cup
    panko, Japanese bread crumbs
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  • 1  teaspoon
    Old Bay seasoning
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  • 1/4  cup
    fromage blanc
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  • 1  tablespoon
    Dijon mustard
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  • 1  tablespoon
    freshly squeezed lemon juice
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  • 1/2  teaspoon
    Tabasco sauce
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  • 3  tablespoons
    chopped cornichons
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  • 1  tablespoon
    finely chopped flat-leaf parsley
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  • 2  teaspoons
    finely chopped tarragon
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  •  
    Salt and freshly ground black pepper
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  • 4 
    kaiser or whole wheat sesame-seed rolls, split
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  • 4  6-ounce
    skinless catfish fillets
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  •  
    Lettuce and sliced tomatoes, for serving
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Directions
1.
In a small skillet, heat the canola oil. Add the panko crumbs and cook over moderately low heat, stirring, until they're golden, 5 minutes. Stir in the Old Bay and transfer the toasted crumbs to a plate.
2.
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.
3.
Light a grill or preheat a grill pan. Oil the grates. Grill the rolls cut side down until lightly toasted. Transfer the rolls to plates and spread with the remoulade.
4.
Brush the fish with canola oil and season with salt and pepper. Grill over moderate heat, turning once, until the fish is cooked through, about 8 minutes. Transfer the fish to a plate. Press each fillet into the panko and transfer to a toasted roll. Top with lettuce and tomato, close the sandwiches and serve.
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