Photo: The Ultimate Filet O Fish Sammie Recipe
Ingredients
- 1 whole tail piece fresh halibut (1 1/4 inches thick, by about 1 foot long)
- 1 cup all-purpose flour
- 1 egg, beaten
- 1 cup milk
- 1 1/2 cups panko bread crumbs
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil
- 1 cup mayonnaise, store-bought
- 1 lemon, juiced
- 1 handful fresh parsley leaves, finely chopped
- 1 handful fresh basil leaves, finely chopped
- 1 handful chives, finely chopped
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 foot long sourdough baguette
- 1 cup lightly packed hydroponic arugula (leafy variety, with stems)
- 1 ripe avocado, cut in thick slices
- 1 beefsteak tomato, cut in thick slices
- Kosher salt and freshly ground black pepper
Directions
Preheat oven to 350 degrees F.
Put a large sheet tray in oven and heat it for 1/2 hour.
Begin by patting the halibut fillet dry. If you have a tail end piece cut the fillet down the middle so you can invert the 2 pieces next to each other to form a nice rectangular shape that matches the bread. Set up a breading station with flour, beaten egg and milk, and bread crumbs in separate containers. Season with salt and pepper. Dip each fillet into the flour, egg mixture, and then panko. Set aside on a tray at room temperature to let the coating set.
Pull out sheet tray from oven, add a 2-count of oil and transfer breaded fish to tray. Sprinkle with olive oil. Bake for 30 minutes or until golden brown.
Combine lemon herb mayonnaise ingredients in a bowl and blend until well combined. Season with salt and pepper, to taste. Split the baguette in half horizontally. Open it up and toast it in a hot oven until just warmed through. Smear each half with lemon herb mayonnaise and stack up arugula, tomato and avocado on 1 half. Top with crispy panko fish fillets and top with the other half of bread. Skewer in 2 places and cut across the middle. Serve with more lemon-herb mayonnaise on the side.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 37 reviews
By OCDSpouse
placentia, CA
on May 04, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
My family did not have high hopes for this sandwich, but they absolutely loved it and I had no leftovers. I used thinner cod because I didn't have any fresh halibut and didn't use tomatoes. I pre-browned the panko in the oven, worked great. Next time I will use like a ciabatta bread and will make only about half of the mayo. So far my favorite recipes have been Tyler's.
By brulee
shingle springs, 43
on January 14, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
So wonderful! My 14 yr old daughter said that this was the best sandwish she'd ever had! I used cod, but would love to try it with the halibut. The cod was more afordable and a lot of reviewers had used it, so thought I'd go that route this time around. The sauce was great and with the arugula, avacado and tomato,they all worked together wonderfully! After baking my fish, I did broil the fish on each side just to brown it a bit for a nicer color, and It alto toasted up the bottom as it was a little soggy. Can't wait to have these again!!!!
By amccord_6775466
Nashville, TN
on January 15, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This sandwich was very good but why do the some of the food network cooks feel the need to rewrite the English language. It is irksome to have to figure out what they are sometimes talking about. A sandwich is a sandwich no matter what you call it. Cute isn't always cute.
Read all 37 reviews