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These days, given the number and the quality of chefs that we have here in the country, hamburgers and variations of such are no longer the only sandwich choice that the dining public has – especially since there are now gourmet sandwich bars competing with fast-food chains for the attention and patronage of on-the-go diners. Besides Grilled Chicken Sandwich, the other gourmet sandwich selection that’s very popular with diners who are staying away from red meat happens to be Crispy Fish Sandwich. It has the crunch and the flavor, and yet it’s supposed to be a lot lighter and better for the health.
Crispy Fish Sandwich happens to be my and my husband Raff’s favorite sandwich at Brothers Burger. But, of course, we cannot be stopping by Brothers Burger and ordering it all the time, especially given the schedule that we have – with pictorials, coverage, meetings, lunches and out-of-town trips taking up lots of our time.
So I thought of making my own Crispy Fish Sandwich at home. Though my version is not an exact duplicate of the Crispy Fish Sandwich of Brothers Burger, it’s a good-enough, delicious homemade sandwich that you can make for yourself and for your family whenever you crave for something light but filling, crispy and flavorful but healthy.
Crispy fish sandwich
Crispy fish sandwich
Ingredients
1 pack frozen cream dory fillets (500 grams)
salt and pepper to taste
all-purpose flour for dredging
1 egg, beaten
panko or Japanese breadcrumbs
oil for deep-frying
1 pack Village Gourmet mini baguettes or other desired breads
assorted lettuce leaves
arugula
1-2 pcs. salad tomatoes, sliced thinly
ready-to-use bottled tartar sauce
alfalfa sprouts
Procedure
1. Thaw out fish fillets completely. Slice into small serving sizes, depending on the kind of bread that you’re using. Season with salt and pepper to taste.
2. Dredge fish fillets with all purpose flour, then dip in beaten egg, and coat completely with Japanese breadcrumbs. Deep-fry in hot oil until golden.
3. Remove fish fillets from oil and drain off excess oil on paper towels.
4. Slice bread and toast for a few minutes.
5. Line lower half of the bread with assorted lettuce leaves and arugula. Layer with tomato slices if desired. Top with crispy fish fillets. Drizzle with tartar sauce and sprinkle with alfalfa sprouts.
6. Serve as is or with French fries or fried potato wedges.
Dolly T. Dy-Zulueta is editor of Flavors Magazine. She graduated from a certificate course in culinary and baking skills at the Center for Asian Culinary Studies (CACS). Aside from this course, she has taken several cooking classes in several cooking schools.
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