Crispy Fish Sandwiches

with Coleslaw & Homemade Tartar Sauce

2 Servings

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From the Test Kitchen

You’ll dress these delicious, breaded fish sandwiches with a creamy, homemade tartar sauce. Though tartar sauce has become a mainstay of American cuisine, its origins are firmly planted in the high cuisine of France in the 19th Century. The sauce is named after the Tartars of the Eurasian Steppe, though the sauce has nothing to do with the region nor did it originate there. In the era of haute cuisine in France, chefs often chose “exotic” names to stir the imaginations of their customers. And though “sauce tartare” is actually just French, it’s still incredibly delicious.

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Nutrition

PER SERVING
Calories

700 Cals (est.)

fresh

ingredients

2 Hake Fillets
2 Potato Buns With Celery Seeds And Salts
½ cup Light Mayonnaise
1 lb Green Cabbage
1 large bunch Parsley
1 Tbsp Champagne Vinegar
1 Tbsp Capers
1 Shallot
1 Tbsp Sugar
1 Mini Bottle Tabasco Hot Sauce
½ cup Panko Breadcrumbs
¼ cup Dijon Mustard

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and mince the shallot. In a small bowl, combine half the minced shallot, vinegar and sugar. In a medium bowl, whisk together the mustard and ¼ cup of water until smooth. Cut out and discard the core of the cabbage; thinly slice the leaves. Place the cabbage in a large bowl and toss with 1 tablespoon of salt. Pick the parsley leaves off the stems; discard the stems and finely chop the leaves. Roughly chop the capers. Split the buns. Halve the fish fillets horizontally.

2 Make the coleslaw:

To the bowl of salted cabbage, add the shallot-vinegar mixture, half the parsley, 1 tablespoon of the mustard-water mixture, 1 tablespoon of mayonnaise and as much of the Tabasco sauce as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper to taste; toss to combine.

3 Make the tartar sauce:

In a medium bowl combine the capers, 1 teaspoon of the mustard-water mixture and the remaining mayonnaise, minced shallot and parsley; season with salt and pepper to taste. Stir until fully incorporated.

4 Coat the fish:

Season both sides of the fish pieces with salt and pepper. Place the breadcrumbs in a bowl. Working one at a time, dip the seasoned fish pieces into the remaining mustard-water mixture (letting any excess drip off), then completely coat with the breadcrumbs (shaking off any excess). Transfer to a plate. Repeat with the remaining fish pieces.

5 Cook the fish:

In a medium pan (nonstick if you have one), heat a thin layer of oil on medium-high until hot. Add the coated fish and cook 3 to 4 minutes per side, or until golden brown and cooked through. Transfer to a paper-towel-lined plate; season immediately with salt and pepper. Carefully discard the oil. Wipe out the pan.

6 Toast the buns & finish your dish:

In the same pan used to cook the fish, heat 2 teaspoons of olive oil on medium-high until hot. Add the buns, cut side down, and toast 1 to 2 minutes, or until golden brown; transfer to a work surface. Spread the cut sides of the toasted buns with the tartar sauce. Stack 2 pieces of the cooked fish on the bun bottoms. Top with some of the coleslaw. Serve with the extra coleslaw, tartar sauce and the remaining Tabasco sauce on the side. Enjoy!