Crispy Fish Sandwiches

sandwich

These are scrummy! No, I didn’t make that word up 😉 These are basically this recipe and instead of using the soft wrap bread, I used ciabatta rolls 🙂 Yes, it’s not a new one but it’s a good one! You can’t go wrong with crispy fish, creamy tartar sauce and more carbs 🙂 Thanks for reading, enjoy!

Crispy Fish in Flatbread

Quick Post: This meal was a hit! My picky daughter went as far as to call this “brilliant” (a word I have never heard her use – but I appreciated it), and asked if I could make this again for Thanksgiving!  She’s six, so I let that slide 😉 I will post the flat bread recipe I used for this soon – that one is a keeper, too! Thanks for reading, enjoy!


Crispy Fish in Flatbread – adapted from No More To Go

For the Fish –

  • 1 pound tilapia fillets – split
  • Blackening seasoning to taste
  • Kosher salt, to taste
  • 1 cup Panko bread crumbs
  • 1 egg, plus 1 TBSP water
  • 1/2 cup cornstarch
  • Peanut oil, canola oil or a combination of the two

For the Tartar Sauce – Mom Makes Original 

  • 1/4 cup mayonnaise
  • 1/4 cup sour cream or Greek yogurt
  • 2-3 TBSP sweet dill pickle relish
  • 1 tsp Dijon mustard
  • 1/2 tsp true garlic powder
  • 1 tsp white wine vinegar
  • 1 tsp of lemon juice
  • 1/2 tsp of lemon zest
  • 1/2 tsp dried parsley
  • 1/2 tsp dried chives
  • salt and pepper to taste

Directions –

1. Prepare the sauce by combining all ingredients in a small bowl. Refrigerate.
2. In small shallow dish (pie plate), lightly beat egg with 1 tablespoon water. In another dish, pour in panko and in another dish, the cornstarch.
3. Season the tilapia with the blackening seasoning and salt, then lightly coat the fish with cornstarch – gently pat the fish to remove excess.
4. Dip the tilapia into the egg mixture, and then place the fish in the panko, making sure the piece is evenly coated. Set aside onto a clean plate and continue with the rest of the fish pieces.
5. In a heavy skillet, add enough oil to come up the sides 1/8-1/4” inch. Heat the oil over medium high heat until it shimmers. Test the oil by dropping a little panko in the pan. The oil is hot enough bubbles form around the panko.
10. Without overcrowding the pan, fry the fillet until golden, flipping once. Depending on the thickness of the fillets, these will cook in just a few minutes.
11. To serve, spread tartar on a flatbread, arrange tilapia, and other toppings of your choice.

Ginger and Cilantro Baked Tilapia

Quick Post: I was hoping that this would taste better, but I didn’t care for it too much. My husband said it was ok, but I know I wont make this again. It’s missing something – there are too many savory flavors going on here and not enough balance. Maybe it needed some lime to brighten it up, but I didn’t think to try that. I served the fish over this rice instead of the recommended orzo. Thanks for reading!

Ginger and Cilantro Baked Tilapia – adapted from the Kitchn

  • 1 1/2 pounds tilapia fillets
  • Kosher salt and freshly ground pepper
  • 3 garlic cloves, peeled and smashed
  • 1 inch fresh ginger, grated, about 1 tablespoon
  • 1 jalapeño pepper, roughly chopped (optional)
  • 1/3 cup roughly chopped cilantro leaves
  • 1/4 cup white wine
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • Scallions, chopped for garnish
  • Extra cilantro, to garnish
Directions:

Heat the oven to 475°F. Pat the fish dry, season lightly with salt and pepper, and lay in a 9×9-inch or 8×8-inch ceramic or glass baking dish.

Put the garlic, grated ginger, chopped jalapeño, and cilantro in a small food processor with the white wine, soy sauce, and sesame oil. Whir until blended. (Alternately, you can finely chop or mash the aromatics in a mortar and pestle, then whisk together with the liquid ingredients.)

Pour the sauce over the fish, rubbing it in a little. Bake for 8 to 10 minutes, or until the fish flakes easily and is cooked through. It will be very moist and even a little gelatinous, still.

Serve immediately over brown rice or orzo, garnished with the additional scallions and cilantro.

Whitefish with Lemon Vinaigrette

Quick Post: I was at a loss as to what I should make for dinner…again. Last night I used my get out of jail free card, and we ordered Chinese. Tonight that wasn’t an option. Yet again, Publix was selling tilapia for $5.99 so that was what I went with. It’s seasoned simply and paired with a fantastic vinaigrette. The family enjoyed this, and I enjoyed the simplicity of the dish and the speed at which it came together; and I will definitely make this again. Thanks for reading, enjoy!

Whitefish with Lemon Vinaigrette – heavily adapted from Giada De Laurentiis

  • 3 TBSP extra-virgin olive oil
  • 2 TBSP unsalted butter
  • Salt and freshly ground black pepper
  • 2 pounds tilapia
  • Lemon Vinaigrette, recipe follows
Directions –
Meanwhile, heat 3 tablespoons and butter of oil in a 14-inch (or 2 smaller) nonstick pan over medium-high heat. Sprinkle the fillets with salt and pepper. Fry 3 fillets in each pan until they are golden brown and just cooked through, about 3 minutes per side.
Drizzle the vinaigrette over and serve immediately.
Lemon Vinaigrette –
  • 1/4 cup fresh lemon juice
  • 2 TBSP dried parsley flakes
  • 2 cloves garlic
  • 2 teaspoons finely grated lemon zest
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup extra-virgin olive oil

Blend the lemon juice, parsley, garlic, lemon zest, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper. (* I used my stick blender and it worked great*)

Tilapia with Cilantro-Lemon Butter

Why did I wait so long to make this again? I tried this out about two years ago, so I knew it that we liked it but I still wanted to try something new with tilapia. Well, I’m glad I didn’t because this was so good! Tilapia was on sale today at Publix, then I thought “well, I haven’t cooked fish in a long time”, then I was on the hunt for recipes. It has a lot of my favorite flavors all combined in this super simple and tasty dish: cumin, lemon, cilantro, butter…those are all winners in my book!;) I recommend doubling the dry seasonings and make sure your butter is at room temperature so it’s easier to mix in your ingredients. Thanks for reading, enjoy!

Tilapia with Cilantro-Lemon Butter – adapted from Gimme Some Oven

For the fish:

  • 1/2  tsp. salt
  • 1/2  tsp. ground cumin
  • 1/2 tsp. paprika
  • 1/4  tsp. ground red pepper
  • 4  (6-ounce) tilapia fillets (*I bought about 2 lbs)
  • 1 Tbsp. olive oil
Cilantro-Lemon Butter:
  • 3  tablespoons  butter, softened
  • 3  tablespoons  finely chopped fresh cilantro
  • 1  teaspoon  grated lemon rind
  • 1/2  teaspoon  paprika
  • 1/4  teaspoon  salt
  • 1 lemon, quartered
Directions –
To make the butter, simply combine the first five “cilantro-lime butter” ingredients together in a bowl and use a spoon to stir/mash until blended.  Store in refrigerator if not used immediately.

To prepare fish, combine first four “fish ingredients”; sprinkle over both sides of fish and then lightly coat fish with cooking spray. Heat olive oil in a large nonstick skillet over medium-high heat.  Add fish and cook 3 minutes on each side or until fish flakes easily when tested with a fork. Place fish on a serving platter and top with a dollop of cilantro-lemon butter.  Serve with a lemon wedge, to be squeezed on top of the fish